Carrot Cake

Originally posted to Instagram April 3,2020

For those who may not know, my grandma was a nurse. Also, you may not know that a lowercase c with a line on top is shorthand for “with” and “This abbreviation is often used on patient charts and prescriptions, as well as information or notes written by medical professionals”. In this recipe Kathryn uses her medical shorthand to refer using the crushed pineapple “with” juice.

Easter gatherings may be canceled but dessert doesn’t have to be.I really enjoy carrot cake and this recipe is easy and straight forward. You can even skip the frosting and you won’t be disappointed. I didn’t drain my pineapple enough for the frosting so it was very loose and I wasn’t able to stack the cake layers. That works out though, I froze the layer I didn’t use and I’m giving it to my sister in law to enjoy decorating with my nieces.

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Carrot Cake

Ingredients

Cake
2c sugar
1 1/2c veg oil
3 eggs
2 tsp vanilla
8oz crushed pineapple with juice
3c flour
2 tsp baking powder
1tsp baking soda
2tsp cinnamon
1 1/2c chopped nuts (I used pecans)
2c finely shredded carrots

Cream cheese frosting
8oz cream cheese
1/4c butter
2 tsp vanilla
1lb box of powdered sugar
1c crushed pineapple, drained well

Instructions
Combine flour, baking powder, baking soda and cinnamon in a bowl and set aside. Mix together sugar, oil, vanilla, pineapple until well combined. Add in the dry ingredients followed by the nuts and carrots. Once well Combined divide mixture between two 8 to 9 inch round pans or one 9×13. Bake at 350 for 50-60 minutes. Let cool completely before frosting

For the frosting use an electric mixer beat cream cheese and butter together. Add in vanilla. Slowly add in powdered sugar and beat until smooth. Mix in pineapple and you’re ready to frost

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