My good friend’s mom, who also happened to be our 8th grade teacher, shared this recipe in the local paper. It’s been a favorite since. (Recently our landlords when we were living in Germany visited us and reminded me that I had shared this recipe with them. It became one of their favorites as well.)
2 C sugar 1 tsp cinnamon
4 eggs ½ tsp allspice
1½ C oil 2 C grated carrots
2 C flour 8 oz can crushed pineapple,
2 tsp baking soda drained
¼ tsp salt ½ C chopped pecans
Mix sugar, eggs, and oil. Sift dry ingredients together. Add to batter, mix well. Add carrots, pineapple, and nuts.
Pour batter into 3 9” round pans or 9 x 13” pan.
Bake at 325o for 35-45 minutes. Cool, then frost.
Frosting for 3 layer cake: (make ½ for 9 x 13” size)
1 lb box confectioners sugar
8 oz cream cheese, softened
1 cube butter, softened
2 tsp vanilla
Cream butter and cream cheese. Mix in confectioner’s sugar. Add vanilla. Keep cake refrigerated.
