Tuesday, July 8, 2014

carrot cake.

Carrot Cake. It turns out it is a favorite for a lot of people. So, I figured I would share our carrot cake recipe since it is a real winner. Hint: the secret ingredient is crushed pineapple...makes it super moist!

I didn't document the process in a great way, but I did learn how to write on my photos for future posts, so I figure that makes up for it...here we go....


2 tsp. soda
2 cup flour
2 tsp. cinnamon
1 tsp. salt
1.5 cup sugar
2 tsp. vanilla
3 eggs
3/4 cup oil
3/4 cup buttermilk
2 cup grated carrots
1 cup nuts
1 cup crushed pineapple
  • Sift together flour, soda, cinnamon, salt and sugar. 
  • Add remaining ingredients. 
  • Beat 2 minutes on medium speed on electric mixer. 
  • Pour into greased and lightly floured pan(s). 
  • Using 2 pans, bake at 350 for 35 minutes. Using one long pan, bake at 350 for 20 minutes, then reduce heat to 325 for 25 minutes. 


1 stick butter
1 8 oz pkg. cream cheese
1 box sifted confectioner's sugar (or 16 oz)
1 cup chopped pecans
1 tsp vanilla

  • Cream the butter and cream cheese. 
  • Gradually add the powdered sugar and vanilla. 
  • Blend in the pecans. 
  • Ice the cake between the layers and on top, not on the sides. 
  • Put in refrigerator. 

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