Carrot Cake and Cream Cheese Frosting

As missionaries we often do a lot of entertaining and nationals just love it when you can give them a "taste" of your home country. I love it when I make something, usually a dessert, that for them has a really unusual ingredient and they only understand it is in the recipe when you tell them. Pumpkin bread, Zucchini bread and carrot cake are three of the most surprisingly delicious desserts for nationals here in our part of the world (Russia). Today I am sharing my favorite carrot cake recipe that was given to me by my mother-in-law. It is a tried and true recipe that has been a favorite of many guests in our home.

Ingredients

3 cups sifted flour

2 cups sugar

1 1/2 tsp. baking soda

1 tsp. baking powder

1 1/4 tsp. salt

8 3/4 oz can crushed pineapple (drained)

3 eggs, beaten

1 1/2 cups vegetable oil

2 tsp. vanilla

2 cups carrots (finely chopped)

1 1/2 cups nuts (optional)

Directions

Combine first six ingredients. Make a well and then add eggs, oil, and vanilla. Blend well. Stir in pineapple and carrots. Pour batter into a 9x13 glass baking dish.

Bake at 180 degrees (325 degrees F) Celsius for 40 minutes. Remove from oven. Frost when completely cooled.

Cream Cheese Frosting

Ingredients

8 oz. cream cheese (softened)

1 stick of butter (1/2 cup)

1 tsp. vanilla

4 cups of powdered sugar (1 box)

Combine ingredients in a mixing bowl until well blended. Spread evenly over cooled cake.