Friday, June 19, 2009

Friday's Feisty Feast: Grandma's Tropical Carrot Cake

Celebrating the June birthday of my boyfriend found me consulting my very talented Grandma for a recipe to make his favorite dessert - carrot cake. Her unique recipe uses the juiciness and sweetness of crushed pineapple to create a moist, delectable delight. Traditional cream cheese frosting swirled with walnuts presents a perfectly irresistible topping for this tangy, tropical treat. Be sure to refrigerate any leftovers.

Grandma's Tropical Carrot Cake
1 c White Flour
1 c Whole Wheat Flour
1 c Brown Sugar
1 c Honey
2 tsp. Baking Soda
1 can of Crushed Pineapple with its juice
1 tsp Cinnamon
1/2 c Chopped Walnuts
4 slightly beaten Eggs
1 1/2 c Vegetable Oil
2 Grated Raw Carrots
Preheat oven to 325 degrees. Lightly grease a 9 x 13 inch pan. Mix dry ingredients in a large bowl. Add eggs & oil, mixing well. Add carrots, honey, pineapple, and nuts. Thoroughly combine all ingredients. Pour mixture into the cake pan and bake 50-60 minutes. Allow cake to cool before frosting.
Cream Cheese Frosting with Walnuts
8 oz Cream Cheese, softened
1/2 c Butter, softened
1 tsp. Vanilla extract
1 lb. Powdered Sugar
3/4 c Walnuts, chopped
Using a hand mixture, combine the cream cheese, butter, and vanilla. Slowly add the powdered sugar, a little at a time. Once all of the powdered sugar has been added and well combined, use a spatula to stir in the chopped walnuts. Once the walnuts are thoroughly distributed, proceed with frosting your cake.

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