Carrot cake.
This particular recipe is a nice deviation from the norm in that it calls for pineapple as opposed to raisins. Because I am genetically incapable of not mucking with a recipe, I usually throw in a handful of raisins anyway, just for the heck of it. But as far as carrot cakes go, it is quite tasty and just a little different. Good stuff.
2 cups sugar
2 cups flour
1.5 cups vegetable oil
2 cups grated carrots (approximately four large carrots)
1 16 oz. can crushed pineapple, well drained
5 eggs
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
Combine all ingredients and beat gently with a wooden spoon until thoroughly mixed (at least two minutes). Place in well-greased 13″ x 9″ pan and bake at 350 for 45-55 minutes (until knife inserted in center comes out clean). Cool completely before frosting.
Cream Cheese Frosting
1 8 oz. package cream cheese, softened
1/2 stick butter, softened
2 tsp. vanilla
1 lb. confectioner’s sugar
Beat all ingredients with mixer for five minutes.
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