Carrot Cake

Originally posted to Instagram on 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 to 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 straightforward. 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.

Carrot Cake


Cake *2 Layers
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’ve used pecans or walnuts)
2c finely shredded carrots

Cream cheese frosting
8oz cream cheese, softened
1/4c butter softened
2 tsp vanilla
1lb box of powdered sugar
8oz crushed pineapple drained well (**optional, read notes)

Combine flour, baking powder, baking soda, and cinnamon in a bowl and set aside. Mix together sugar, oil, vanilla, and pineapple until well combined. Add in the dry ingredients followed by the nuts and carrots. Once well combined divide the mixture between two 8 to 9-inch round pans or one 9×13. Bake at 350 for 30-40 minutes. Let cool completely before frosting

For the frosting use an electric mixer to beat cream cheese and butter together for a few minutes or until light and fluffy. Add in vanilla. Slowly add in powdered sugar and beat until smooth. Mix in pineapple if using** and you’re ready to frost.

**Every time I’ve added pineapple to my frosting I’ve had issues with it being loose. I even take the extra step of pressing it between paper towels to help with the moisture. Also, refrigerating your frosting for a few hours will help firm it up. That being said, I think the pineapple in the frosting is delicious so if you have a little extra patience I recommend it.

*The measurements below will yield you a 3-4 layer cake (I ended up with 3-8 inch layers with 2-6 inch layers)
3c sugar
2 1/4c oil
5 eggs
3tsp vanilla
12oz crushed pineapple with juice
4 1/2c flour
3 tsp baking powder
1 1/2tsp baking soda
3 tsp cinnamon
2 1/4c chopped nuts
3c shredded carrots

16oz cream cheese
1/2c butter softened
4tsp vanilla
2lb powdered sugar
8oz crushed pineapple drained really well

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