Vicky's Carrot Cake

Last year, Vicky asked for carrot cake for her birthday but we just couldn't coordinate schedules. Much to my disappointment we agreed to just let it go. This year was my chance to make it up to her and once again she requested carrot cake. So last Tuesday, two days before Vicky's birthday when she was in the office (she usually telecommutes) we had arranged that we would celebrate her birthday. Well when Tuesday came, the fates were not with us. The cake made it into the office but Vicky had not. She was not feeling well and decided to stay home. I knew the cake wouldn't last more than a few days so, with Vicky's blessing, we decided to share it with everyone anyway. It was gone in a matter of minutes! :-)

All was not lost. Vicky had said she was going to be in the office again this Monday and coincedently I had decided to make another carrot cake for dessert for a big Easter dinner I was making. So, I saved a piece just for her. I think the first cake a made was actually better but at least she got her carrot cake! I hope you had a great birthday!

I used this Carrot Cake recipe:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar
• 4 large eggs
• 1/2 cup frozen pineapple-orange juice concentrate
• 1 cup vegetable oil
• 2 cups grated carrots
• 1 81/2-ounce can crushed pineapple in juice, well drained
• 1/2 cup of chopped walnuts

Frosting

• 1 1/2 8-ounce packages cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1/4 cup frozen pineapple-orange juice concentrate

Cake Directions:

1. Preheat oven to 350 degrees.

2. Combine first 5 ingredients.

3. Add oil and mix. Add the eggs and mix.

4. Add carrots, nuts, and vanilla, mixing thoroughly.

5. Pour into a floured and greased 13 x 9 x 2 inch cake pan.

6. Bake for 30 minutes. Cool in pan completely

7. Frost and refrigerate.

Cream Cheese Icing Directions:

1. Beat together cream cheese and butter until smooth.

2. Blend pineapple-orange concentrate.

3. Add powdered sugar and beat on high until well combined. Do not refrigerate until the cake is frosted. (Makes it much easier to spread).