Last Monday, I had to bake up my carrot cake for a coworker’s birthday. We had a fabulous fall lunch of pumpkin lasagna roll ups, a salad that included pear, feta cheese, and candied walnuts, and of course the cake for dessert. It was fantastic!
I feel like Pumpkin Spice gets way too much attention this time of year. It’s so odd to me because I love spices, I love pumpkin, but the way they put it together actually gives me a headache! I’ll take my cinnamon in this carrot form any day.
This is such a simple recipe that a neighbor shared with me years ago. If you like a good, moist, carrot cake, you will love this.
2 C sugar
2 C flour
2 tsp. cinnamon
1 1/2 tsp. salt
2 tsp. baking soda
1- 8.5 oz can crushed pineapple, drained
1 C light tasting olive oil
2 C shredded carrots
Cream cheese frosting:
1 stick softened butter
2 tsp. vanilla
1- 8 oz. package cream cheese, softened
1 pound (about 3 3/4 C) powdered sugar
Combine ingredients for cake. Put in a greased bundt pan. Bake at 350 degrees for 50 minutes or until a toothpick inserted near the center comes out clean. Make frosting and put on the cake after cooled. I keep the leftover cake in the refrigerator. Enjoy!