Carrot Cake Recipe

I come from a long line of very good cooks, so I've tried to keep up the tradition by practicing what I was taught by my mother and aunts, all of whom were taught by my Grandmama, and applying some of the great tips and techniques that I've read in cookbooks and see on my favorite channel, Food Network. I'm a serious foodie and, much to the delight of my husband and daughters, I prefer gourmet cooking, even for weekday meals.

When it comes to desserts, my husband has repeatedly requested this carrot cake recipe for his birthdays and many other occasions. Thanks to the lessons of my mother and favorite aunt, and my desire to cook really well, this carrot cake recipe is great. I dedicate this article to my Mom, God rest her soul, and thank her for allowing me in the kitchen from a very young age to make mistakes, messes and, ultimately, pretty good food.

Carrot Cake

2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 cups carrots, grated
8 oz. crushed pineapple, drained (the extra ingredient)

Frosting:

8 oz. cream cheese
1 stick butter, softened
1 cup pecans, chopped
2 tsp. vanilla
1 lb. confectioner's sugar, sifted

Preheat oven to 350 degrees F.

Combine the sugar and oil in a mixer and mix well. Add the eggs one at a time. Sift together the flour, baking soda, salt and cinnamon; add to the wet mixture and mix well. Add the carrots and pineapple to the batter and stir to combine. Divide the batter evenly between 3 8-inch cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. (Note: if you only have 2 cake pans, don't go out and buy another one - I use 2 pans, add a few extra minutes to the baking time, being sure to keep an eye on them, then slice the cakes crosswise in half to make a total of 4 layers.) Let the cakes cool in the pans for 10 minutes, , then turn them out onto a cooling rack and let cool completely.

Now, here's the extra step for extra good carrot cake - wrap the cakes tightly in plastic wrap, then foil, and put in the refrigerator. Let sit overnight. Remove the cakes from the refrigerator.

Combine all ingredients for the icing and mix well. Place one cake layer on a serving plate and apply a thin layer of icing on top. Set the second layer on the first and apply another thin layer of icing on top. Set the third layer on top of the first two and ice the top and sides with the remaining icing.

Note: If you want to make this cake even further in advance, the cakes can be frozen for up to 2 days. Remove them from the freezer and thaw completely before icing - my family claims the carrot cake is even better after being frozen.

Enjoy!