Carrot Cake

 

Easter weekend reminds me of my mom and her kitchen. She certainly didn't consider herself a Martha Stewart, but holidays had their special traditions and Easter seemed to be her favorite. There were eggs to be dyed (think paas), flowers to be arranged, salads to be made and of course, carrot cake to bake.

In honor of Les (my mom), I dusted off my Cuisinart today - again perplexed by how the blinkin' top locks into position - to make carrot cake. This recipe is such a treat. It is relatively painless to make. It is sweet, but not over the top and a great allergy-friendly delight.

Please enjoy this recipe and share it.

Miss you mom!

Les' Carrot Cake

Preheat oven to 325 F

Dry Ingredients (sift together in separate bowl)

  • 3 C flour
  • 2 C sugar
  • 2 teaspoons baking powder
  • 1/2 t salt
  • 1 t baking soda
  • 2 t cinnamon

Wet Ingredients

  • 1 1/2 C oil (vegetable or canola)
  • 3 eggs, beaten (or egg replacer)
  • 1 8oz can crushed pineapple
  • 1 t vanilla
  • 2 C carrots, grated
  • 1 C pecans (optional)

 

Mix all the wet ingredients. Slowly, add the dry mixture to the wet, letting it absorb.

Once mixed, put in favorite cake pan and bake for 1 hour. If have a strong oven, check at 45m and test the center with a knife. When it comes out clean, it is ready.

Once cool, dust with powdered sugar.