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

Ingredients:

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

Directions:

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

Ingredients:

8 oz Cream Cheese, softened

1/2 c Butter, softened

1 tsp. Vanilla extract

1 lb. Powdered Sugar

3/4 c Walnuts, chopped

Directions:

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.