Angie was my Mom and she could make anything taste delicious.

This is one of her recipes that I changed just a little but I am sure she would love it.

All the old recipes have the oven temperature and pan size at the beginning of the recipe.

Butter and flour 3 nine inch cake pans

Preheat the oven to 325 degrees

Grate six to seven large carrots. I just use a pound.

2 cups sugar

1 1/2  cups any vegetable oil. Olive oil is too heavy.

4 large or extra eggs

2 teaspoons cinnamon

3 1/2 cups flour

1 1/2 teaspoon baking powder

2 teaspoons baking soda

One teaspoon salt

1 1/2 teaspoon pure vanilla extract

One cup chopped pecans [optional]

One cup drained diced pineapple

One cup of raisins

Mix the sugar and oil together and beat till the sugar is dissolved

Add the eggs and beat till everything is a pale yellow and smooth

Add the vanilla

Sift the flour, salt, baking powder, cinnamon and baking soda

Add to the wet ingredients

Mix well

Add the carrots, pineapple and raisins

Mix in with a spoon

Divide into three pans and bake.

Test to see if done and then cool

This frosting is to die either for or from.

4 cups sifted confectionary sugar

16 ounces of room temperature cream cheese

1 1/2 sticks room temperature unsalted butter

2 teaspoons vanilla extract

The juice of 1/2 a lemon

Beat everything together till you have this sinful white frosting.

Put four to five spatulas of frosting on each layer

Use the rest for the top and sides of the cake

I used gummy carrots to decorate the top.

I also put wooden skewers in the cake to keep it stable until the frosting firms up

Must refrigerate

I also grated the carrots in my food processor and it saved me a ton of time.

The pineapple was diced canned so that was easy too

This cake freezes great but I rarely have any leftover.

I love the pecans in this recipe but I have two kids with nut allergies. It is delicious without them.

Published by cmangoff

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