Categories: Cake

Ingredients

• 2 cups white sugar
• 3 eggs
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup sour cream (or unflavored yogurt)
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 1/2 teaspoons salt
• 1 20-ounce can crushed pineapple, juice and all
• 2 cups chopped walnuts (or pecans)
• 2 1/2 cups flour
• 2 cups grated carrots

Directions

1. Preheat oven to 350 degrees F., rack in the middle position.

2. Grease (or spray with Pam) a 9-inch by 13-inch cake pan and set it aside.

3. Hannah’s 1st Note: This is a lot easier with an electric mixer, but you can also make it by hand.

4. Beat the sugar, eggs, vegetable oil, and vanilla together in a large bowl. Mix in the sour cream (or yogurt.) Add the baking soda, cinnamon (and cardamom if you used it) and salt. Mix them in thoroughly.

5. Add the can of crushed pineapple (including the liquid) and the chopped nuts to your bowl. Mix them in thoroughly.

6. Add the flour by half-cup increments, mixing after each addition.

7. Grate the carrots. (This is very easy with a food processor, but you can also do it with a hand grater.) Measure out 2 cups of grated carrots. Pack them down in the cup when you measure them.

8. Mix in the carrots BY HAND. Grated carrots tend to get caught on the beaters of electric mixers.

9. Spread the batter in your prepared cake pan and bake it at 350 degrees F. for 50 minutes, or until a cake tester (I use a food pick that’s a little longer than a toothpick,) inserted one inch from the center of the cake comes out clean.

10. Let the cake cool in the cake pan on a wire rack. When it’s completely cool, frost with cream cheese frosting while it’s still in the pan.

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