Mom’s Carrot Cake

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.

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