Made by Barry for Margaret Schulte’s (Meps’) birthday in 1993
If you don’t like the idea of pineapple in your carrot cake, try one of these recipes:
Carrot walnut cake
2 C flour
2 t baking powder
2 t cinnamon
1-1/2 t baking soda
3/4 t salt
1-3/4 C sugar
1/2 C frozen orange juice concentrate, thawed
1/2 C sour cream
1/2 C vegetable oil
2 C grated carrots
1 8-oz can crushed pineapple, drained, juice reserved
1/4 C shredded coconut
1/4 C raisins
1/4 C pecans, chopped
1 8-oz package cream cheese, room temperature
1/2 C (1 stick) unsalted butter, room temperature
3-3/4 C confectioners sugar, sifted
Preheat oven to 350 F. Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
Sift or stir together the flour, baking powder, cinnamon, baking soda, and salt. In a large bowl, combine sugar, eggs, OJ, sour cream, and oil. Beat ingredients for one minute until smooth. Add carrots, pineapple, coconut, raisins, and pecans. Mix until combined.
Add flour mixture to the batter and mix until well combined.
Pour batter into prepared pans and bake for 30-37 minutes, until toothpick inserted in center comes out clean.
Place plans on wire rack and allow to cool completely.
For the icing: In a medium bowl, combine the cream cheese and butter. Blend with electric mixer on low speed until combined. Add powdered sugar and reserved pineapple juice. Blend on medium speed until thoroughly smooth, about two minutes. Frost top and sides of cake.