I’ve been making this Carrot Cake for more years than I care to recall, so its origins are murky. It’s a good ‘un, though. Just reading the ingredients makes me want to grate some carrots…

CARROT CAKE

4 Eggs
2 tsp Baking Powder
2 cups Sugar
3 tsp Cinnamon
11/2 cups Cooking Oil
3 cups Grated Carrots
2 cups Flour
1 tsp Vanilla extract
2 tsp Baking Soda
1 cup Chopped Pecans
1 small can Crushed Pineapple
½ tsp Almond extract

Mix first three ingredients, then mix dry ingredients and add to first. Add Carrots, Vanilla, Almond, Pineapple and Pecans. Pour into greased and floured tube pan and bake at 350 degrees for one hour. Top with Cream Cheese frosting[below].

CREAM CHEESE FROSTING

1 8oz pkg Philly cream cheese
3 cups Powdered Sugar
1/2 stick Soft Butter
1 cup Chopped Pecans
2 tsp Vanilla

Blend together first three ingredients. Add Sugar and cream thoroughly. Add Pecans and spread over cool cake.