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: