Our family's Favorite Carrot Cake recipe!

 

 Our Best Carrot-Pineapple Cake

 

 Cake Ingredients:

1 ½ cup  (360 ml)  flour

1 cup  (240 ml)  sugar

1 teaspoon  (5ml) baking powder

1 teaspoon (5ml) baking soda

1 teaspoon (5ml) round cinnamon

½ teaspoon (2.5 ml) salt

2/3 cup (160ml) salad oil

2 eggs

1 cup (240 ml) finely shredded carrot

½ cup (120 ml) crushed canned pineapple
(with juice—in other words, fill in the spaces
in your measuring cup with juice)

1 teaspoon (5ml) vanilla

(nuts can be added if desired)

 

Directions:

1. Preheat oven to 350 degrees F.

2.  Grease and flour 9x9x2 inch pan –
 23 cm x 23 cm x 5 cm --
(I usually double the recipe and bake
in a 13x9x2 pan)

3. Mix dry ingredients in a large mixing bowl.

4. Add salad oil, eggs, carrot, pineapple
and vanilla, and mix for 2 minutes
with electric mixer at medium speed.

5. Pour into pan and bake 35 minutes
(more time is often needed—use toothpick
in center of cake to check doneness—I
often use more like 50 minutes,
especially for the doubled recipe)

 

Cream Cheese Frosting

Frosting Ingredients:

3-ounce (84 grams) package cream cheese
(if you like, be generous with the cream
cheese—I often increase this amount, e.g.
 if I double the recipe, I use an 8 ounce
– or 224 grams -- package)

1 tablespoon (15 ml)  butter

1 teaspoon (5ml) vanilla

2 cups (470 ml) powdered sugar

Chopped nuts

 

Assembly:

 

1. Soften cream cheese and butter in bowl in microwave.

2. Add vanilla and beat with electric mixer until light.

3. Add powdered sugar gradually, and beat until fluffy. Add a little milk if it’s too stiff.

4. Frost cooled cake and sprinkle with chopped nuts.

(Be sure to double the frosting recipe if you’re doubling the cake recipe.

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from San Luis Obispo with Love,

Laura