Wednesday, May 13, 2009

Carrot Top

The Best Carrot Cake... In The WORLD

2 eggs

1 C oil

2 C brown sugar

2 C sifted flour

1 t baking powder

1 t baking soda

1 t salt

2 t cinnamon

3 C grated carrots

1 C (or 5 oz.) crushed pineapple; drained

1 C chopped nuts (I use pecans)

Combine the eggs, oil and sugar. Add the brown sugar, baking powder, baking soda, salt, and cinnamon. Mix in the carrots and pineapple. Stir well, then add nuts. Pour into 9" x 13" greased pan. Bake at 350 F for 35-45 min. Frost only when cool. Adjust cooking time if making into cupcakes.

Cream Cheese Frosting

1 8-oz. pkg. softened cream cheese

1/4 lb softened butter

2 C powdered sugar

1 tsp vanilla

Yum! To make recipe VEGAN, you would:

Cake: Substitute eggs with bananas or any other egg alternative

Frosting: Substitute cream cheese with vegan cream cheese, and use margarine instead of butter.

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