I can’t taste carrot cake without thinking of my friend, Barbara Buser, who used to prepare the treat every time our young families got together. In those days, Barbara and I could polish off most of a cake in a single afternoon! My version features Barbara’s incredibly moist cake, plus an updated icing that’s a little less sweet than the original—but equally impossible to resist. .
| 2 | cups | sugar |
| 4 | eggs | |
| 2 | cups | all-purpose flour |
| 2 | teaspoons | baking powder |
| 1 | teaspoon | salt |
| 2 | teaspoons | ground cinnamon |
| 1/2 | teaspoon | ground nutmeg |
| 2 | cups | raw carrots, grated |
| 1 | 8-ounce can | crushed pineapple, drained |
| 1/2 | cup | toasted walnuts, chopped |
| 1 | teaspoon | vanilla |
| 1 | recipe | Ultimate Cream Cheese Frosting |
Preheat oven to 350°
Cake
1. Grease two 8-inch cake pans with butter or nonstick baking spray.
2. Place the sugar and eggs in the bowl of an electric mixer and beat until smooth and pale yellow.
3. Sift the flour, baking powder, salt, cinnamon, and nutmeg together into a separate bowl.
4. Add the dry ingredients to the egg mixture and blend. Add the grated carrots, drained pineapple, chopped nuts, and vanilla. Mix well.
5. Pour the batter into the prepared pans and bake in the middle of the preheated oven for 35–45 minutes, until a knife inserted in the center comes out clean.
6. Cool cake layers completely, then unmold from the pans and fill and frost with Ultimate Cream Cheese Frosting.
