I am the designated carrot cake baker in the family. It’s a staple at Thanksgiving dinner. My Mom and Grandmother both LOVE it, myself indluded. At the beginning of the week my Mom mentioned that she was craving my carrot cake. I took that as my queue to make one. What better to go with my coffee in the morning and for dessert at night. Oh, and as an afternoon snack. Really, I pick on it every time I walk by it.
2 cups flour
2 TBS baking soda
1/4 cup cinnamon
2 cups sugars
Preheat the oven to 325 degrees.Grease 2 nine-inch round pans and lightly dust with flour.
Mix the above ingredients in a large bowl with a hand mixer.
In a separate bowl, combine the ingredients below.
3 cups grated carrots
1 1/2 cups vegetable oil
1 can of crushed pineapple in its juices
2 tsp vanilla
Pour wet ingredients into dry ingredients. Mix with hand mixer and pour into prepared pans. Bake for 30 to 40 minutes or until set.
Cream cheese icing:
1 eight-ounce package of cream cheese
1 stick of butter
1 sixteen-ounce box confectioners’ sugar
1 tsp. vanilla,
1 tsp. cinnamon
Combine all ingredients and beat until well combined with an electric mixer. Spread frosting between layers, on top and around sides.