An Old Favorite Deserving of the Spotlight

This recipe was already been posted on our blog about three years ago. However, it is just so good and easy that I thought it needed a repeat appearance. I make it every year for my husband's birthday. Soooo good! You can find the original post here.

The main reason for this being that my sister-in-law said to me, "Carrot cake is so time consuming and so much work to make." That is not the case for this carrot cake! It is greatly simplified by the fact that the wet ingredients are mixed together with the carrots in a blender until smooth. No peeling and grating of carrots necessary. Super easy...oh, and did I mention that this is the most delicious carrot cake I have ever had? The search is over. No need to look for another carrot cake recipe. This is the one.

Heather's Carrot Pineapple Cake

Cake:

1 1/2 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup salad oil (vegetable oil)
2 eggs
1 teaspoon vanilla
carrots, roughly sliced or chopped (enough to make 1 cup shredded)
1 cup crushed pineapple with juice (or half cup, if preferred. I use one 8 oz can)

Frosting:

1 package cream cheese
2 Tbsp. butter
4 cups confectioners sugar
1 tsp. vanilla

Sift together first six ingredients (flour through salt).

Blend together next 4 ingredients (salad oil through carrots) in a blender.

Combine dry and wet ingredients. Then add crushed pineapple with juice.

Pour batter into 3 greased baking pans. Bake at 350 degrees for 25-30 minutes.

For the frosting, whip together the final four ingredients (cream cheese through vanilla) and frost on top of cooled cake.

Source: My wonderful former co-worker, Heather Bowen.

Notes: I like a lot of frosting, so I would suggest doubling the frosting recipe. I always do. Also, I highly suggest using three cake pans instead of two. It is necessary for the consistency of the cake. If you do try to use two cake pans, you might have to cook the cake a little longer. Check the cake using the toothpick method to ensure that it is cooked completely, otherwise it might be too crumbly.

Above: I use baby carrots so I don't have to peel or cut them. I fill the blender with carrots to almost the 2 cup line. Here is the blender filled with all of the wet ingredients.

 

Above: When everything is blended, you will have about 2 cups of wet ingredients (eggs, vegetable oil, carrots and vanilla).

 

Above: Throw all of your ingredients together in one bowl (wet, dry, and pineapple).

 

Above: Mix it all together and pour it into your pans.

Above: Bake for 25-30 minutes in three pans. Once cooled, frost. I like to frost my cake the day before. Somehow the texture of the cake is just more awesome that way. :) Keep your cake covered and it won't dry out. It will just be absolutely delicious.