Mom's Carrot CakeEstimated Cost:  $6.00

Prep Time:  15 minutes

Cooking Time:  55 minutes

Serves:  12

Never being a fan of carrots, this was one way Mom got me to eat mine.  Put a butter icing on it I might even eat broccoli! (maybe)


4 eggs
1 1/2 cups vegetable oil
2 tsp. vanilla
2 cups flour
2 cups sugar
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 cup walnuts, chopped
1 cup pineapple, crushed
2 cups carrots, grated

Butter Icing:

1/3 cup butter, softened
3 cups powdered sugar
3 1/2 Tbs. milk
1 1/2 tsp. vanilla

1. Grease and flour a 9×13-inch baking pan. Preheat oven to 375°F.

2. In a large bowl combine eggs, vegetable oil, and vanilla; beat well.

3. In a medium bowl sift together the flour, sugar, cinnamon, baking powder, soda, and salt; stir to combine well.

4. Pour the dry ingredients into the wet ingredients; beat well. Add the nuts, pineapple, and carrots; beat thoroughly. Carefully pour into greased baking pan.

5. Bake for 15 minutes at 375°F. Leaving the cake in the oven, reduce heat to 350°F and continue baking an additional 40 minutes.

6. While cake is baking, prepare butter icing by using an electric mixer to cream the butter and sugar (how-to).

7. Add milk and vanilla, continuing to mix until icing is smooth. The cake can be iced as soon as it is fully cooled.

Mike’s comments:

This recipe produces a carrot cake better then any I have ever tasted in a restaurant.