Tuesday, May 5, 2015



Olivia made this exceptionally good and exceptionally moist carrot cake as dessert for our Easter dinner this year.  It was very good and unlike many cakes, it stayed nice and moist for days to come.  Although I admit I like carrot cake made from a mix and frosted with store-bought frosting, I quickly realized when I tasted this cake that there is a BIG difference between that and homemade.  The grated carrots, crushed pineapple, and pecans add a great texture to this beloved dessert.  Don't wait for a special occasion or holiday to try it.  Treat yourself today!


1 1/2 cups veg oil                           
2 cups sugar
3 eggs
2 cups grated carrots
1 cups crushed pineapple (not drained)
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla 
1 cup chopped pecans

Cream oil, sugar, and eggs well. Add pineapple and carrots. Stir in flour, soda, baking powder, salt, and cinnamon. Stir in vanilla and pecans. Bake in a 9x13 greased pan for 45-50 mins.

Cool and frost using the following recipe.

1 1/2 cups powder sugar
8 oz cream cheese, softened
1/2 cup butter, softened                          
1 teaspoon vanilla
Cream together the cream cheese and butter using a mixer.  Carefully add in the powdered sugar and cream to combine.  Add the vanilla and frost the cake!

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