Because I’ve neglected you all for so long, I’ll start this out right … with a Nonnie recipe. As many of you know, Nonnie’s recipes aren’t something I’ll put out there just any time or make for just anyone … they are unfailingly that good.
This carrot cake is perfect. Moist, delicately spiced, and easy to make. The cream cheese frosting is also divine, and good on just about anything!
Nonnie’s Carrot Cake with Cream Cheese Frosting
1 1/2 cup flour
1 cup sugar
1 t each baking powder, baking soda, cinnamon
1/2 t each ginger, nutmeg, salt
1/2 cup crushed pineapple in juice
1 cup carrot, grated
1/2 cup pecans, chopped
2/3 cup oil
1 t vanilla
Preheat an over to 350 degrees and grease a 7″ by 11″ pan. Mix dry ingredients. Add eggs, pineapple, carrot, pecans, oil and vanilla. Beat 2 minutes.
Pour into greased pan. Bake at 350 for 35 minutes. Cool and frost.
Cream Cheese Frosting
4 oz cream cheese, softened
4 T butter, softened
1 t vanilla
dash of salt
2 1/2 cup powdered sugar, sifted (especially if you live in damp SF)
Cream butter, cream cheese, vanilla and salt until light and fluffy. Add powdered sugar and beat until smooth. Frost just about anything and I guarantee you’ll love it!