Carrot Cake

Carrot Cake

 

Source: Tinkskitchen.com

 

Ingredients

 

For the Cake:

 

• 2 cups whole wheat flour
• 1-1/4 cup vegetable oil
• 1-1/4 cup sugar
• 4 eggs, well beaten
• 1 cup crushed pineapple (undrained)
• 3 cups shredded carrots
• 1/2 tsp salt
• 2 tsp baking soda
• 1 cup pecans or walnuts (broken into pieces)
• 2 tsp ground cinnamon
• 2 tsp ground allspice
• 2 tsp vanilla extract

 

Frosting:

 

• 1/2 cup butter, softened
• 1 8oz package cream cheese, softened
• 1 lb (16 oz) powdered sugar
• 2 tsp vanilla extract

 

Directions

 

Cake instructions

 

1. Butter and sugar the bottoms and sides of your pan – this gives your cake a chewy, crunchy exterior. Once you have done this, you will do it for other cakes as well.
2. Cream oil and sugar, until fluffy. Add eggs, carrots, and pineapple and mix well.
3. Combine dry ingredients and stir with a whisk to blend, then add to carrot mixture, a small amount at a time, until well mixed.
4. Divide between 3 buttered and sugared 9″ cake pans.
5. Bake at 325 for 15-20, until toothpick tests done, around 20-15 minutes.

 

Frosting instructions

 

1. Beat butter and cream cheese until blended. Add sugar a little at a time, beating well until smooth.
2. Stir in vanilla and spread on cooled cake.
3. Frosting only makes enough to cover insides of cake, not sides.

 

 

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Notes:
Jul 22, 2018

 

This is the hubs favorite cake, and since it was made for his birthday, he enjoyed it immensely.  It's moist and the pineapple is a great addition.  Naked cakes are evidently a thing - and honestly, you don't need the extra frosting.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey