No matter what kind of cake or dessert I am making I always start by lining the baking pan with parchment paper. Removing the cake after cooling is completely trouble free with parchment paper.
For two 9" round layers or one 9" x 13" pan or one bundt cake pan start by mixing two cups of sugar, one cup of oil and three whole eggs.
Next mix in the good stuff:
one cup of drained crushed pineapple....
...and two cups of grated carrot. I use my food processor to chop the carrots into tiny bits.
Add one teaspoon of vanilla and beat on low to mix well.
Next add two and a half cups of all purpose flour, one teaspoon of baking soda, 1/2 teaspoon of salt and one teaspoon of cinnamon. Beat until the flour is absorbed, scraping the bowl as necessary.
One cup of chopped nuts is an optional addition to the cake. Walnut or pecans are divine!
Pour the batter into the prepared pans.
Let me share a baker's trick with a fuzzy out-of-focus photo:
Bake the cake in a 350 degree oven for 30-35 minutes until it passes a toothpick test.
This carrot cake is so moist and sweet it doesn't even need frosting but to gild the lily, a cream cheese icing is the perfect finish. Try it and tell me what you think.
Carrot CakeBlend together:
2 cups sugar
1 cup oil
3 whole eggs
2 cups grated carrots
1 cup drained crushed pineapple
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Stir in 1 cup of chopped walnuts or pecans if desired.
Pour into greased and papered baking pans. Bake at 350 degrees for 30-35 minutes.