Carrot Cake for Everyone

My favorite cake is any good carrot cake. I've been trying to develop my own recipe that will knock the socks off of any other recipe and I think I have it finally. This cake is great in the morning with a cup of coffee or served at any family party or office function.

The best part of carrot cake in my opinion is that you can acutally feel as though you are also eating healthy, while eating cake. Now how many desserts can make you feel that way. I mean it is a "Carrot" cake and it has actual carrots in it, so it is somewhat healthy right?


Carrot Cake My Way

2 c. sugar (half white, half brown if you want)
½ tsp. salt
3 c. ap flour
2 tsp. baking soda
1 tsp. ground nutmeg
1 ½ tsp. cinnamon
1 tsp. all-spice
2 c. grated carrots, packed
1 ½ c. vegetable oil
2 extra-large eggs
2 tsp. vanilla
8-10 oz. crushed pineapple, mostly drained
1 c. chopped nuts, optional

Spray or grease and flour two nine-inch round cake pans or on 13x9-inch rectangular pan. Sift or toss the sugar, salt, flour, baking soda, nutmeg, cinnamon, and app-spice in a bowl. Then stir or toss in the carrots. Make a well in the mix and add the vegetable oil, eggs, and vanilla. Beat that mix and then stir in the pineapple. If desired stir in the nuts, Scrape the mix into the pan or pans and bake at 350 degrees until done. For the round pans that is usually 30 minutes, rectangular pan will take 45 minutes to an hour. Rotate pans after 25 minutes.

Cream cheese frosting:

8 oz. Cream cheese
1 stick butter
1 lb. powder sugar
2 tsp. vanilla
1 tsp. Cinnamon

Soften the cream cheese and butter. Blend together in a mixer. Beat in powdered sugar and vanilla until smooth, beat cinnamon into any remaining frosting and swirl on the cake for decorations. I like to take walnuts and garnish the top of the cake with them. I stack one round cake on a platter, then frost the top of it. I then place the second round cake on top of it and frost the entire cake.