Ridge View Bed & Breakfast
Rochelle, Virginia

Carrot Pineapple Cake

This is my mother-in-law's recipe. I think it is the best carrot cake recipe. ... Eleanor Damico

Ingredients

1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon allspice

2/3 cup cooking oil

2 eggs

1 cup finely shredded raw carrot

1/2 cup crushed pineapple (with syrup)

1 teaspoon vanilla

Cream Cheese Frosting Ingredients

One 8-ounce package cream cheese at room temperature

1/4 cup butter at room temperature

2 teaspoons vanilla

1 pound confectioners' sugar (sift if lumpy)

Cake: In large mixer bowl, stir together dry ingredients. Add oil, eggs, carrot, pineapple, and vanilla. Mix until all ingredients are moistened. Beat with electric mixer 2 minutes at medium speed. Pour batter into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake in 350-degree oven about 35 minutes.

Frosting: Cream butter and cream cheese thoroughly and add vanilla. Gradually beat in sugar. For good spreading consistency, frosting can be thickened by adding more confectioners' sugar or thinned by adding milk.

Notes from the Innkeeper: I generally double the recipe and put in a 12 x 15-inch pan. If you double the cake recipe, don't double the frosting recipe. In fact, if you make a single cake recipe, I would only make half the frosting recipe. If you don't like the spices after you make the cake, leave some out the next time. I use less sugar and pineapple in its own juice.

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