Carrot Cake

I was never really into carrot cake until I tried my friend Stephanie’s.  I swear she puts magic in hers or something because you could easily eat the entire thing in one sitting.

Her cake inspired me to figure out my own version and I learned that secret trick to a moist carrot cake is crushed pineapple! Who knew?

Ingredients:

• 2 cups granulated sugar
• 2 cups all purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 3/4 cup vegetable oil
• 4 eggs
• 2 tsp vanilla
• 3 cups shredded carrots
• 1 cup crushed pineapple
• 3/4 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees.
2. Mix all of the ingredients together in a large bowl (no need to separate wet and dry ingredients) until it is all well combined.
3. Split batter into two 9 inch round pans that have been coated with cooking spray or lined with parchment paper (I use both).
4. Bake for 30 min or until a toothpick comes out clean.
5. *for cupcakes- bake for 12-15 minutes
6. Let the cakes cool completely before frosting.

Cream Cheese Frosting: 

• 1 cup powdered sugar
• 2 tsp vanilla
• 1 pinch of salt
• 1 8oz packet of cream cheese (room temperature!)
• 1 cup COLD heavy whipping cream

Using a standing mixer, cream together cream cheese and sugar until fully combined.  Add vanilla and salt. With the mixer on, add in cream a little at a time until the frosting is smooth and has a thick whipped cream consistency.