Well I was back on Facebook and I seen this recipe.
This reminds me of a story. We were bringing in baked goods to work for everyone to try. Someone suggested that I bake a carrot cake. I thought, yea, why not. Now, Tonya was telling me, it wasn't for work. I said it was. Anyways, I make the carrot cake and brought it to work. The person thanked me for making the cake and said her father will love it.
I was like: What? What are you talking about?
This reminds me of a story. We were bringing in baked goods to work for everyone to try. Someone suggested that I bake a carrot cake. I thought, yea, why not. Now, Tonya was telling me, it wasn't for work. I said it was. Anyways, I make the carrot cake and brought it to work. The person thanked me for making the cake and said her father will love it.
I was like: What? What are you talking about?
Them: Oh yea, you made this for my father's birthday, not for work. And then, they laughed and laughed as they knew they got me to do something for them, without me knowing.
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)
Cake Pan
Food processor with grater attachment
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.
Ingredients
2 cups (500 mL) all-purpose flour2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans
Icing
1 8 oz (250g) package cream cheese, softened1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)
Stuff you will need
Stand mixer with paddle and wire whisk attachmentCake Pan
Food processor with grater attachment
Directions
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.
Comments and suggestions are ALWAYS welcome!
In this picture, you can see that I would have used a bundt pan. Cooking time = 60 minutes.
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