Carrot Cake - Recipe #105

Oh carrot cake, how do I love thee? Let me count the ways. For the carrots and pineapple, that make thee feel virtuous; for the moist texture resulting from said carrots and pineapple; and most of all, for thy cream cheese frosting.

It was a bit alarming to have a cake in the final 10 without a corresponding social event to share it at, so I chose to make a half batch in an oblong pan. Without layers to frost, I probably could have made a third of a recipe of frosting, but I played it safe, thus providing suitable quantities for bowl-licking. And we did tempt one friend to come over for carrot cake and rum after a late night showing of The Martian (so good, but so much tiredness the next day - we are now reading the book aloud together).

This is another of the recipes that I received from Trent's mom one Christmas.

Carrot Cake

Mix together:

• 2 cups flour
• 2 tsp. baking powder
• 1 1/2 tsp. soda
• 1 1/2 tsp. salt
• 2 tsp. cinnamon

Stir in and beat well:

• 2 cups sugar
• 1 1/2 cups veg. oil
• 4 eggs

Add and mix well:

• 2 cups finely grated carrots
• 1 can drained crushed pineapple
• 1/2 cup chopped nuts

Pour into three 9¨ pans or 1 oblong and one round, well greased. Bake for 35 to 40 min. at 350 degrees.

Frosting:

• 1/2 cup butter
• 8 oz. cream cheese
• 1 tsp. vanilla
• 1 lb. powdered sugar

Mix butter, cream cheese, and vanilla, then add the sugar, mixing slowly at first.