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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 <lcream cheese frosting<>

<hVariations<>

Try without the frosting.

Try using half (or less) of the sugar for a more muffin-like flavor.

Try adding crushed wallnuts or picans.

<lJason's Recipes<>

<lMisc.<>

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