This is a recipe from a good family friend's mom and I have made this in every cake form possible with great success (cupcakes, layered cakes, square cakes). I personally am not a huge carrot cake fan, but I have been told this one is pretty dang delicious! The shout out on this recipe goes to Judy George for sharing her mom's (Carmella LaMorte Mitchell) famous recipe with the world!
Ingredients
2 c sugar
4 eggs
1 c oil
2 c grated carrots (I fill my 2c pyrex to the top/gently tapped)
3/4 c crushed pineapple (8oz crushed in its own juice, drain most of liquid)
2 c flour
3 tsp baking powder
1 1/2 tsp baking soda
2 tsp. cinnamon
1 tsp. salt
1/2 c chopped nuts ( I usually use pecans...having been putting then through my simple nut grinder to chop fine)
Directions
Whisk together sugar, eggs and oil. Add carrots and pineapple. Add flour, baking powder,soda, salt and cinnamon to wet ingredients. Fold in nuts.
Bake 350.....time depends on pan...I usually use a an 10x15 roasting pan or 2 8 or 9 inch round pans ..it bakes in 33-35 minutes, 9 x 13 takes longer...
It's pretty runny and will fall if you toothpick it too soon in the middle....
Frosting:
8oz philly
1 stick butter
1 box powdered sugar
1-2 tsp good vanilla
A dash of cinnamon
chopped nuts sprinkled on top....
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