Awrey's Carrot Cake
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg (optional)
- 1 cup sugar
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 3/4 cup vegetable oil
- 1.25 teaspoons salt
- 2.5 cups grated carrots
- 2 eggs
- 1 cup gently drained crushed pineapple (don't squeeze it, just pour some of the juice off)
Mix the dry ingredients a little to make sure there's no clumps of baking powder, baking soda or spices.
Add the rest of the ingredients and mix until the flour lumps are minimal.
Pour into a greased pan or or muffin tin so the batter is about one inch deep. (No need for paper, it comes out easy.)
Bake at 350 for 30-35 minutes. Cut into it to test if it's done. When done the knife will come out a little wet, perhaps with crumbs, but without (disolved) batter on it.
Don't expect it to get particularly dry or fluffy. Consistency is similar to a light banana/zucchini bread.
Cool and frost with cream cheese frosting
Variations
Try without the frosting.
Try using half (or less) of the sugar for a more muffin-like flavor.
Try adding crushed wallnuts or picans.