Jill's Carrot Cake

March 31, 2015

This is the carrot cake I’ve made for years—35 to be exact. It has the perfect balance of pineapple to carrot to cream cheese frosting. It was my husband’s birthday cake of choice for years. In fact I think carrot cake has some kind of hold on men. Ask any man what his favorite cake is and guaranteed it will be carrot. I found this recipe when I was 15 and cooking from my mom’s cookbooks. This one is courtesy of “The Montgomery Women’s Club Cookbook,” Cincinnati, Ohio. The only other cake I have found to come close is the one from the original Silver Palate cookbook, but it is also way more time consuming. Enjoy. Now that the kids are bigger, I frequently cover the sides with chopped walnuts.

Ingredients

1 1/3 cups sugar

1 1/3 cups vegetable oil

4 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons cinnamon

2 cups grated carrots

1 (8-ounce) can crushed pineapple

1/2 cup (1 stick) butter

8 ounces cream cheese

1 cup powdered sugar

1 cup brown sugar

1 teaspoon vanilla extract

Preparation

Recipe adapted from The Montgomery Women’s Club Cookbook, Cincinnati, Ohio

Preheat oven to 350F.
Combine sugar, oil and eggs in bowl of a mixer. Beat 1 minute. Sift together flour, baking powder, soda, salt and cinnamon. Add to egg mixture and mix well. Add carrots and pineapple and mix well. Pour batter into 2 (8-inch) greased and floured cake pans. Bake 25 to 35 minutes or until done.
To prepare frosting, combine butter and cream cheese; beat well, about 2 minutes. Add sugars and vanilla and beat well. Frost cake.