Jackie is a fabulous cook – and I’m not just saying that because she’s my mother-in-law. A few years ago she put together this amazing cookbook for Justin and his brothers, but since Justin doesn’t like to follow recipes, I’m the one that puts the cookbook to use.
One of Jackie’s recipes that never lets me down is her carrot cake – it always gets rave reviews. I’m not a huge fan of carrot cake myself, but I love this recipe. I know it’s a bit odd to find pineapple in a carrot cake, but I think it’s what makes this version so yummy and moist. The walnuts and pecans are optional, but I always add in one or the other for a little crunch.
Time: 1 hour
Serves: 12
Ingredients:
For the cake:
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups shredded carrots
- 1-8 ounce can crushed pineapple, drained (optional)
- 1 cup vegetable oil
- 4 eggs
- ½ cup chopped walnuts or pecans (optional)
For the icing:
- 1-8 ounce package cream cheese, softened
- ½ cup butter, softened
- 2 teaspoons vanilla
- 4 cups icing sugar
Directions:
For the cake:
- Preheat oven to 350 degrees F.
- Grease and flour 2 9-inch baking pans or one bundt pan.
- In a large bowl, combine flour, sugar, baking powder, soda and cinnamon. Add carrots, pineapple, oil and eggs.
- Beat with an electric mixer till well combined. Stir in nuts if using
- Pour into pans and bake for 30-35 minutes for round pans or 45-55 minutes for the Bundt pans or until a toothpick comes out clean.
- Cool cake for 10 minutes and then turn out onto a wire rack till cooled completely.
- Frost with cream cheese icing.
For the icing:
- Beat together cream cheese, butter and vanilla until light and fluffy
- Slowly add sugar a cup at a time and beat slowly until it reaches spreading consistency.
- Ice cake and plate in the fridge.
Notes:
- Rave reviews: Justin, Brittany, Vince, Mom, Dad
- Not a fan: Kayla
