I was a wee bit lost, one recipe told me to use a can of crushed pineapple, but didn’t give the size of said can. One recipe called for 2 teaspoons nutmeg while the other called for one, 4 eggs or 3 came next and raisins…well we just left that out. This is the recipe I ended up with for my husband Eddie’s birthday cake. And, even though Eddie wouldn’t let me leave off the 8 ounce cream cheese/cube of butter/box of powdered sugar frosting from one side of the cake (must have been for looks alone) for my dairy-free diet, scraping worked, as did this “morphed recipe”:
Carrot Cake
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 4 eggs
- 1 1/2 cups vegetable oil
- 2 cups finely grated carrots (err, i bought them shredded and didn’t chop them further…)
- 2 teaspoons vanilla extract
- 1 can (8 ounces) well drained crushed pineapple
- 1 cup chopped walnuts or pecans, divided
Preparation:
In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple and walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting.
Cream Cheese Frosting
Ingredients:
- 1 package cream cheese
- 2 teaspoons vanilla extract
- 1lb box of powdered sugar
- 1 cube softened butter
Preparation:
Beat cream cheese with butter; gradually add sugar, beating until smooth and spreading consistency.
