CARROT CAKE

Carrot Cake

Ingredients

• 1 ½ c Canola Oil

• 4 Eggs

• 1 ½ c Carrots, grated

• 8 oz can of Crushed Pineapple

• 2 c Sugar

• 1 tsp Vanilla Extract

• 2 c Flour

• 2 tsp Baking Powder

• 1 ½ tsp Baking Soda

• 1 ½ tsp Salt

• 2 tsp Cinnamon

• ⅛ tsp Nutmeg

• 1 c Pecans, chopped, plus extra for garnish

Directions

Preheat the oven to 350°F.

1. Lightly grease two nine inch pans with nonstick spray and line the bottom of the pans with parchment paper.

2. In a large mixing bowl combine the oil, eggs, sugar, carrots, vanilla extract and pineapple, set aside.

3. In another bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and pecans.

4. Add the flour ingredients to the wet and mix well.

5. Divide the batter evenly between the prepared cake pans.

6. Bake for 45 minutes or until or until a toothpick inserted in the center of the cakes comes out clean.  

7. Let the cakes cool down in the pans for at least 20 minutes and place the cakes rounded-sides up on a wire rack to cool down completely.

The recipe will also make 2 ½ dozen cupcakes, bake for 18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

Cream Cheese Frosting

Ingredients

• ½ cup butter, softened

• 8 ounce package cream cheese, softened

• 1 teaspoon vanilla extract

• 1 pound of confectioners sugar, about 3 ½ cups

Directions

1. In a large mixing bowl combine the butter and cream cheese and mix until smooth.

2. Add the vanilla.

3. Slowly add the confectioners sugar a half a cup at a time until the frosting is smooth.

To frost the cake, place one layer rounded side down in the middle of the plate.  Using an offset spatula spread some of the frosting over the top of the cake.  Carefully add the other layer on top, rounded side up and cover the entire cake with the remaining frosting.  

Garnish with chopped pecans