Aunt Pat's Carrot Cake

Aunt Pat's Carrot Cake

Cake ingredients:

2 cups all-purpose flour
2 tsp baking powder
1-1/2 tsp baking soda
2 tsp of Nashville Spice Company Vietnamese Cinnamon*
1-1/2 cups vegetable or canola oil
2 cups granulated sugar
4 eggs
2 cups grated carrots
8 oz can crushed pineapple
1 cup chopped pecans

In a bowl mix together with a spoon the dry ingredients (flour, baking soda, baking powder, cinnamon) and set aside.

In another bowl mix together with a mixer the oil, sugar and eggs (adding eggs one at a time).

Then add dry ingredients gradually into the mixed wet ingredients.

After thoroughly mixing the above, fold in the carrots, pineapple and chopped pecans.

Grease and flour pans and bake at 350 for 35 to 40 minutes.  Oven temperatures vary along with type of pan so baking time may be shorter or longer.  Watch and do not over bake.  If making cupcakes adjust baking time down accordingly.

Best to chop fresh carrots in a food processor or chopper.  Recommend not to use pre-chopped or shredded carrots.  They tend to be drier and do not add additional moisture to your cake which is desired.

*For a change from the traditional carrot cake, replace the NSC cinnamon with our Chai Baking Spice to create a Chai Carrot Cake.

Cream Cheese Icing

1 box (or 3-3/4 cups) of confectioners sugar
1 stick of real butter
8oz package of cream cheese
1 tsp vanilla extract

Soften cream cheese and butter.

Blend all ingredients together.  Add more confectioner sugar as needed to get to desired consistency for frosting or piping.

Recommend Irish butter for a rich flavor.  Can use vanilla paste instead of extract to add the vanilla bean specks to the icing.  Cake or cupcakes must be completely cooled before frosting.  Can top frosted cake or cupcakes with NSC Gold Spice Sugar to add a little flare and top with a candied pecan.

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