With spring gardens blooming around Easter time every year, you
always find carrot cake on restaurant menus. Here we have a super
moist version of this traditional Easter time recipe.
INGREDIENTS FOR CAKE:
- 3 cups grated carrots
- 2 cups sugar
- 1½ cups vegetable oil
- 4 eggs
- 2 cups all purpose flour
- 3 tsps baking flour
- 3 tsps baking soda
- 1 tsp salt
- 2 tsps cinnamon
- 1 tbsp vanilla
- 1 cup chopped pecans
- 1 (20-ounce) can crushed pineapple
- 1 cup sugar
- 2½ tbsps corn starch
Preheat oven to 350 degrees F. Oil and flour four 9-inch cake pans.
Set aside. In a large mixing bowl, cream sugar and oil until well
blended. Add eggs, one at a time, whipping after each addition.
In a separate bowl, combine flour, baking powder, soda, salt and
cinnamon. Add a little at a time into the egg mixture, blending
well until all is incorporated. Fold in the vanilla, pecans and
grated carrots. Once all is well blended, pour evenly into the 4
cake pans. Bake 30-40 minutes or until cake tester comes out clean.
Remove and allow to cool. While cake it baking, make filling by
combining pineapple, sugar and corn starch. Bring to a low boil
over medium-high heat, stirring constantly for 5 minutes. Once mixture
thickens, remove from heat and allow filling to cool. Remove cakes
from baking pans and spread pineapple filling between layers. Ice
with cream cheese frosting below and serve.
INGREDIENTS FOR FROSTING:
- 3½ cups confectioners' sugar
- 1 (8-ounce) package cream cheese
- ½ cup butter, softened
- 1¼ tsps vanilla extract
In a medium bowl, combine confectioner's sugar, cream cheese, butter
and vanilla. Beat until smooth.