As COVID continues to take its
toll on our psyche, we could all do with a few more bright moments in our
lives. Towards that end, I'm sharing our family recipe for carrot cake. I'm not
quite sure where it came from, probably from my grandmother who loved to clip recipes from
the LA Times. It is hands down one of the best carrot cakes I've ever
tasted. Why not make one and leave a few pieces at a neighbor or friends’ door
and spread some cheer...
Ingredients:
Cake:
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 eggs
2 cups sugar
1 1/2 cups oil
2 cups grated carrots
about 8 ounces crushed
pineapple, juice drained
1/2 cup walnuts or pecans
Vanilla Cream Cheese Frosting:
1/2 cup butter
8 ounces cream cheese
1 teaspoon vanilla
1-pound powdered sugar
Instructions:
Preheat oven to 350
degrees.
Beat together the eggs and sugar,
let it stand for a while, at least 5 minutes, for the sugar to dissolve.
Mix dry ingredients: flour,
baking powder, soda, salt, and cinnamon.
Stir oil, carrots, drained
pineapple, and nuts into the egg and sugar mixture.
Add the dry ingredients and mix.
Grease and flour a 13x9 inch
pan (could probably use round pans and make a layered cake but you’d need to
decrease the baking time). Put cake batter in pan. Bake for approx. 55 min--I
start checking around 50 min. It is done when it springs back when lightly
touched. Remove from oven and cool.
While cake cools, make the
frosting. Mix together the butter, cream cheese, vanilla, and powdered sugar.
Once the cake is completely cool, spread on the frosting.
Enjoy!
