Carrot Cake

Carrot Cake 6

This is the best carrot cake recipe ever!  The pineapple makes it extra sweet and moist.  I am required by my family to make this every year for Easter.  However, it is delicious any time of the year.


2 cups white sugar

2 cups flour

1 tsp. salt

2 tsp. cinnamon

1 tsp. baking soda

1 1/2 cup oil (vegetable or canola)

4 eggs

3 cups grated carrot (I prefer the finely grated carrot and like to use my food processor for this)

1/2 cup crushed pineapple, drained

1 cup walnuts (optional)

3 ozs. cream cheese

1/4 cup milk

2 1/2 cup powdered sugar

Sift together the sugar, flour, salt, cinnamon, and baking soda.  Stir in the oil and eggs.  Stir in the carrots, pineapple and walnuts.

Bake in a 9 x 13″ pan at 350 degrees for 40 minutes or until a toothpick inserted in the middle comes out clean.  Let the cake cool completely.

Beat the cream cheese, milk, and powdered sugar in a bowl until desired consistency.  This frosting is runnier than most.  It’s kind of in between a frosting and a glaze.  Frost the cake and refrigerate until serving time.  If possible, save a piece for breakfast the next day as it is delicious with a cup of coffee or tea!


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