No one really knows where carrot cake came from. Apparently there was a shortage of sugar during medieval times and carrots were used to sweeten things. Still doesn’t explain carrot cake. Do you care? I don’t. I really like carrot cake, my friend Judit, loves carrot cake. I made this for her.

Carrot Cake

2 cups flour

2 teaspoons baking soda

½ teaspoon salt

2 teaspoons cinnamon

3 eggs

2 cups sugar

¾ melted and cooled butter

¾ cup buttermilk

2 teaspoons vanilla extract

2 cups carrots

8 ounce can of crushed pineapple drained

3 ½ oz flaked coconut

1 cup chopped pecans

Cream Cheese Frosting

¾ softened cup butter

11 oz softened cream cheese

3 cups powdered sugar, sifted

1 ½ teaspoons vanilla extract

Figure out which pans you want to use. This will make three 9” round cakes that you can layer. I made it in one big sheet pan. Butter and flour the bottom and sides and line the bottom with parchment paper.

Preheat oven to 350°.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Different pans will require different bake times.

Remove from pan and cool completely before frosting.

For Frosting beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

I worked with this recipe.