Carrot Cake

Easter, family get-togethers, birthdays, Mother’s day … this cake is one that was a go-to type of dessert. I can’t remember the first time we had this at a celebration – but I do remember wondering how the carrots worked in the recipe. It wasn’t until much later that I understood they helped make it moist.

Getting the cream cheese for the icing was always special since that was not something that was on mom’s regular shopping list. Sometimes it’s those little things that kids remember, knowing that the cream cheese and crushed pineapple were a special item that she bought for us just so we could make the cake.

Carrot Cake

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Ingredients

  

• 1 Cup Wesson oil
• 1 Cup sugar
• 1 Cup grated carrot
• 3 eggs, beaten
• 1 small can of crushed pineapple reserve 2 tablespoons
• 2 Cup sifted flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 tsp. or more ground cinnamon

ICING

• 1 small block of cream cheese
• 2 Cup powdered sugar
• 2 tbsp. crushed pineapple

Instructions

 

CAKE

• Pre-heat oven to 350°. Prepare an oblong baking pan with non-stick baking spray.
• Mix Wesson oil, sugar, carrot, eggs, and can of pineapple (set aside 2 tbsp. pineapple for the frosting.
• Sift together flour, baking powder, baking soda, salt, and cinnamon.
• Add dry ingredients to the mixture.
• Bake in a greased pan 25 – 30 minutes.

ICING

• Cream all ingredients together.