Almost everyone has a favorite carrot cake recipe. My Aunt Peggy, Uncle Robert’s wife, has one that everyone raves over. For any family get-together, Peggy is asked to bring her carrot cake. Try it. It’s good!
AUNT PEGGY’S CARROT CAKE
2 cups flour
1 1/2 teaspoons soda
2 teaspoons baking powder
1 teaspoon salt
2 cups sugar
2 teaspoons cinnamon
1 cup chopped nuts (I like pecans)
Combine all the dry ingredients in a large bowl.
1 1/2 cups mild cooking oil
2 cups grated carrots
1 cup crushed, drained pineapple
In a medium bowl, beat the eggs and the oil together, then add the other wet ingredients and mix well.
Use a large tube pan, a large loaf pan or use regular cake pans. For the large pans, bake at 350F for 1 hour. For the smaller cake pans, cook 35 to 45 minutes. Check with a straw to see if it is done. If not, cook a little longer. I like to use layer pans and stack cooled layers with the icing.
1 box powdered sugar
8-ounces cream cheese
3/4 cup butter
1 teaspoon vanilla
1/2 cup chopped nuts
The leftover, drained pineapple
Cream the sugar, cream cheese, vanilla and butter together. Stir in the nuts. Add the leftover drained pineapple from the can used for the cake. Spread the icing on the cooled cake.