I recently went to Sam's club and bought a bag of carrots, now you know that there is nothing small at Sam's club so I think my bag of carrots was about 5 lbs of carrots! Well there is only two of us here and I didn't iknow what to do with all of those carrots so I went recipe hunting on line and came across this recipe from Camden LeeMaster. It was easy and very, very good! I'll be making this one again and again!
1 c oil
2 c white sugar
3 eggs, beaten well
2 c carrots, peeled and grated finely
1 8 oz can crushed pineapple, un-drained
2 tsp vanilla
3 c flour (you can replace 1 c flour with whole wheat flour for a denser, nuttier taste)
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 c chopped pecans
Preheat oven to 350 degrees. Mix oil, sugar, eggs, carrots, pineapple and vanilla until combined.
Mix dry ingredients n a bowl and add slowly to the wet ingredients. To make a 9x13 cake, pour into
a greased 9x12 pan and bake for 45 mins.
To make a 2 layer cake use 2 round pans and bake for 35-40 mins or until a toothpick comes out
clean. If using 2 round pans make sure to really grease or use parchment cut into circles so that your
cake comes out clean. Invert cakes onto a cooling rack.
When the cake has cooled frost with cream cheese frosting.
Cream Cheese Frosting
1/2 c softened butter
8 oz softened cream cheese
1 tsp vanilla
1 lb (4 cups) powered sugar
Beat butter and cream cheese until light and fluffy. Add vanilla and then powdered sugar
one cup at a time, scraping the bowl often. Frost the carrot cake.