Recipe: Pineapple Carrot Cake

Grant turned 27 and his only request was carrot cake. I chose this recipe because he loves pineapple. If you want to make it yourself, know that it's more the consistency of a zucchini bread. That said, it's  pretty yummy. Drier than a traditional cake, but perfect for a Sunday brunch or for nom-ing on at breakfast throughout the week.

Ingredients (cake and frosting):

1. Cover carrots in water and bring to boil for 10 minutes. 2. Cool (perhaps on a window ledge, like myself). 3.  Mash carrots to a pulp. 4. Cool mashed carrots (try not to drop onto the heads of your neighbors below).

1. Beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. 2.  Add flour, baking soda, ground cinnamon, All Spice, nutmeg and salt. 3. Add pineapple. 4. Mix in pineapple and carrots. 5. Mix in walnuts. 

1. Cover 9"x13" baking pan in butter, then a sprinkle with flour. Shake pan to spread flour evenly. Cover bottom of pan in wax paper, cut to size. 2. Pour batter into pan evenly. 3. Bake at 350 degrees for 55 minutes or until cake is baked through. Cool thoroughly. 4. Flip cake over onto flat surface, then remove wax paper.

 1. Cut cake in even halves. 2. Combine powdered sugar, 1 teaspoon of vanilla, cream cheese and melted butter to make frosting. 3. Spread along top and sides of cake. 4. Place second cake layer on top of frosting. Evenly spread remaining frosting on top and sides of cake.

Happy Birthday, Grant!
 Refrigerate and serve! Decorate however you like!

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