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....

Recipe

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. 

Filling:

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.