Janice's Carrot Cake
Aunt Janice's Carrot Cake is delicious! The women of my family always required you to come cook with them if you wanted to learn their recipes. Grandma was famous for leaving out ingredients when someone prodded her how to make something. This carrot cake is among the best cakes I have ever had the pleasure of baking or eating. Aunt Janice would probably be mad at me for sharing it on the internet. God bless her. Enjoy!
Ingredients
- 2 cups granulated white sugar
- 1 1/4 cups vegetable oil
- 3 eggs
- 1 cup crushed pineapple
- 2 cups shredded carrots
- 3 cups all purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp vanilla
- 1 cup pecans
- 2 tsp baking powder
- 1 stick butter
- 2 cups powdered sugar
- 1 8oz package of cream cheese
Directions
Combine sugar, oil, and eggs. Mix with a mixer for 5 minutes (until eggs start to build body). Add pineapple and mix for an additional minute. In a separate bowl, sift together flour, soda, salt, baking powder, and cinnamon. Fold dry ingredients into the wet mixture with a spatula until thoroughly combined. Add carrots, vanilla, and pecans and fold again until thoroughly combined. Pour mixture equally into three 9-inch layer pans lightly buttered with parchment in the bottom cut to size.
Bake layers at 350F in a preheated oven for 20 minutes (or until a toothpick comes out clean). While the layers are baking, mix together butter, powdered sugar, and cream cheese thoroughly to make the icing. Once baked, allow the layers to cool to room temperature. Turn out layers one at a time, spread a thin layer of icing over the top, place another layer on top, and repeat. Spread the remaining icing over the cake and decorate as desired.
I remember when I first ate this carrot cake! Aunt Janice had made one for my dad. I had to learn how to make it. Still to this day, this is my favorite cake. What is yours?