This is the classic, rich, moist carrot cake, the one my mom makes. The original source is unknown. Colin (who doesn’t like cake) tasted it and said “This is awesome!”.
2 C cake flour
2 tsp. baking powder
1-1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1-1/2 C salad oil
2 C granulated sugar
4 eggs
2 C grated carrots
1 C crushed pineapple (drained)
1/2 C chopped pecans (I use walnuts)
Grease and flour 3 9″ round pans, or 1 large rectangular pan.
Sift together cake flour, baking powder, baking soda, cinnamon and salt; set aside.
Mix oil and granulated sugar. Add eggs, one at a time, beating after each one. Add dry ingredients to oil mixture, mix well. Add carrots, pineapple and nuts; blend well.
Pour into greased pans and bake at 350F for 35-40 minutes. Cool round layers in pans for about 10-15 minutes, then turn out onto cooling racks. Frost when completely cooled.
FROSTING:
1 box sifted powdered sugar
1/2 C softened butter
8 oz. cream cheese
1 tsp. vanilla
Blend together powdered sugar, butter, cream cheese and vanilla. Spread on cooled cake. I like to sprinkle additional chopped nuts on top.
