Occasionally though, one has to make dessert for company. We are having a party in a couple of weeks so one dessert will be carrot cake. A friend just asked if I had a good carrot cake recipe and this has been a neighborhood favorite since we moved here. Rosemary’s specialty.
Carrot Cake
2C sugar (-6Tbl. For high altitude)
1 cup canola
3 large eggs
2tsp vanilla
2 cups flour (I use GF flour and 1½ tsp. xanthium gum)
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
½ tsp salt
¾ cup drained canned crushed pineapple
3 cups packed, grated carrots
1 cup chopped walnuts
1 cup unsweetened coconut
Cake
Preheat oven to 350.
Butter two 9” cake pans or one sheet cake pan.
Beat sugar, oil and vanilla in a bowl.
Add eggs one at a time, beating after each egg is added.
Sift flour, baking soda, ginger, cinnamon, & salt into a bowl.
Beat flour mix into egg mixture to blend.
Puree the pineapple until smooth and add to batter.
Stir in remaining ingredients. Put in pan(s).
Bake about 40 minutes.
Transfer to rack.
Cool 15 minutes before removing from pan(s).
Cool completely before frosting with your favorite cream cheese frosting.
I do often add a bit less sugar, but I am a go with gusto kind of person. If I am going to something, I want the 'real thing'. I want butter, cream, sugar and whole food, not man made look a-likes.
Enjoy.