recipe adapted from allrecipes.com
I made this cake to celebrate my baby's first birthday. I'm not a big fan of the traditional cake smash for such young little kiddos, especially when their diets still mainly consist of breast milk with a side of nursing! Somehow, in my mind, carrot cake is superior to other cakes. It proved to be a tasty treat for all those who ate it!
4 eggs
3/4 C. olive oil
1/2 C. crushed pineapple (in juice, -not- syrup)
1 C. white sugar
1 C. brown sugar
3 tsp. vanilla
2 C. flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. nutmeg
3 1/2 C. grated carrots
Preheat oven to 350 degrees F. Grease and flour a 9x13 pan. In a large bowl, beat together first 6 ingredients. In another bowl, mix dry ingredients, then add to the large bowl. Mix well. Stir in the carrots. Pour into the pan and bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.
Cream Cheese Frosting
1/2 C. butter, softened
8 oz. cream cheese, softened
3 C. powdered sugar
1 tsp. vanilla
Combine butter, cream cheese and vanilla and beat until smooth. Add sugar a little at a time, mixing until moistened. Once all sugar has been added, beat until smooth. Frost the cake when it has completely cooled.
