What a treat; today I used only carrots from our garden to make this cake!
This recipe is my synthesis of many recipes, none of which quite pleased me. Sources included Betty Crocker, the NY Times Cookbook, some recipes I found online, plus some others that I don’t recall.
Mike’s Carrot Cake
Ingredients
1 C Oil
1.5 C Sugar
1/2 C Brown Sugar
4 Eggs
1 C Crushed Pineapple (1 8oz can)
2 C Flour
1 tsp salt
1.5 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Nutmeg
pinch Dried Ginger
pinch Cloves
1/2 C Toasted Walnuts
3 C Grated Carrots
Preparation
Sift together dry ingredients (except sugar).
Mix oil and sugar.
Add vanilla.
Add eggs, 1 at a time, mixing slightly after each one.
Add pineapple and mix just enough to combine.
Add flour and rest of dry ingredients, mixing gently.
Stir in nuts.
Mix in carrots.
Bake 45-50 minutes at 350 degrees in a parchment lined 9×13 pan. Frost with Cream Cheese Frosting
Cream Cheese Frosting
Ingredients
1 (8 oz) package Cream Cheese, softened
1/4 stick Buttter, softened
2 tsp Milk
1 Tbs lemon juice
1 tsp Vanilla
4 C Powdered Sugar
Preparation
Beat cream cheese, butter, milk, lemon and vanilla until smooth.
Gradually beat in powdered sugar on low speed, 1 cup at a time until smooth and spreadable.