"The carrot cake was the best I've ever had." --Mindy Gledhill
1 1/4 cup oil
2 cups sugar
2 cups finely grated carrots
1 cup pureed pineapple
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 cup walnuts, chopped and toasted (optional)
9×13 baking pan
Mixer (a wood spoon and bowl will do the trick too)
Large biscuit cutter
COOKING TEMP. AND TIME:
Bake in oven at 350 degrees for 40-50 minutes
First step: grease and flour a 9x13 baking pan then set aside.
With beater attachment, mix 3 eggs, 1 1/4 cup oil, 2 cups sugar, 2 cups finely grated carrots, 1 cup pureed pineapple, 1 teaspoon vanilla.
In a separate bowl, mix, 3 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, 1 cup chopped and toasted walnuts (optional), then add to wet mixture and combine well.
Scoop mixture into your greased 9x13 baking pan and bake for 40-50 minutes at 350 degrees. (I forgot to take a picture of the batter in the pan, so just imagine it for me. You see it? Good!)
Cook until a toothpick comes out clean (again, 30-40 minutes) Turn out cake onto a cooling rack. Let cool completely.
Put it back into pan and using a large biscuit cutter...
cut out eight individual carrot cakes.
Cut them in half. then set aside.
INGREDIENTS FOR FROSTING:
2-8 oz. blocks of cream cheese
10 tablespoons of butter, softened
4 teaspoons vanilla
4 – 5 cups powdered sugar
Put 2-8 oz. blocks of cream cheese; 10 tablespoons of butter, softened; 4 teaspoons vanilla; and 4-5 cups powdered sugar in a food processor.
Blend up until smooth.
Now take your carrot cake halves and...
Spread frosting in the middle.
Put the top back on.
Spread frosting around the outside of the carrot cake.
Shave off a thin piece of carrot...
and use it as a garnish. This is the best carrot cake ever.