“I have changed this adopted recipe quite a bit. Originally, it called for all whole wheat flour, and that sounded really heavy for the cake.I added nutmeg and cloves, and when the batter was extremely thick, I added the can of crushed pineapple, because I like pineapple in cheesecake.I have also added a frosting.My DIL, who loves carrot cake, loved this cake.”
1cupwhole wheat flour
1/3 cup dry milk or 1teaspoonbaking soda
1/4 teaspoonground nutmeg
1/4 teaspoonground cloves
1cupwalnuts, finely chopped
1 (10ounce) cans crushed pineapple with juice, undrained
In large bowl, blend oil and sugars on low until well mixed.
Beat in eggs, one at a time, blending well after each addition.
Stir together dry ingredients and add to egg mixture until well blended.
Stir in walnuts, carrots and pineapple by hand.
Pour batter into well greased and floured 10″ tube pan or Bundt pan.
Bake at 350 degrees Fahrenheit for 50-60 minutes.
Cool in pan, then top with cream cheese frosting, directions below.
FROSTING:Cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk.
Beat at high speed of electric mixer until light and fluffy.
“The carrot cake was amazing, but I had trouble with the frosting.As soon as I started spreading it, it turned clumpy and dry.Next time, I’d add less powdered sugar.”
“I have a similar recipe but instead of the pineapple, I just have 1/3 cup of pineapple juice and there are no nuts or cloves in my recipe but I have 1/2 cup of raisins.My frosting has a dribble of half and half instead of milk.I got my recipe from a ski instuctor in Aspen.Great cake!”