CARROT CAKE

Prep Time: 1 Hour
Yields: 8 Servings

Comment:
Carrots are a very versatile vegetable. They are cooked in many different ways, served as vegetable side dishes or entrees. Carrots are also used in desserts because of their high sugar content. Carrot cake is especially popular in the springtime when carrots are plentiful. This is a super-moist version of the traditional Easter recipe.

Ingredients for Cake:
3 cups grated carrots
2 cups sugar
1½ cups vegetable oil
4 eggs
2 cups flour
3 tsps baking powder
3 tsps baking soda
1 tsp salt
2 tsps cinnamon
1 tbsp pure vanilla extract
1 cup chopped pecans

Method:
Preheat oven to 350°F. Grease and flour 4 (9-inch) cake pans. Set aside. In a large mixing bowl, cream sugar and oil until well blended. Add eggs, one at a time, whisking after each addition. In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to eggs, a little at a time, blending well. Fold in carrots, vanilla and pecans. Once blended, pour batter evenly into pans. Bake 30–40 minutes or until cake tester comes out clean. Remove and let cool.

Ingredients for Filling:
1 (20-ounce) can crushed pineapple
1 cup sugar
2½ tbsps cornstarch

Method:
In a medium saucepot, combine pineapple, sugar and cornstarch. Bring to a low boil over medium-high heat, stirring constantly 5 minutes until thickened. Remove from heat and allow to cool. Remove cakes from baking pans and spread pineapple filling between layers.

Ingredients for Icing:
3½ cups powdered sugar
8 ounces cream cheese
½ cup butter, softened
1¼ tsps pure vanilla extract

Method:
In a medium bowl, combine all ingredients and beat until smooth. Cover cake with cream cheese icing and serve.