Carrot Cake

I have been wanting carrot cake for months now. Having people over was the perfect excuse to make it. This is moist without being too greasy, as I have heard some carrot cake recipes can be. I did use a little less oil than the recipe. The recipe comes from my Family Circle magazine from the November 1, 2011 issue. As soon as I saw the recipe, I ripped it out to make. It only took me 6 months to actually make it.

Carrot Cake: FamilyCircle.com

2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon of pumpkin pie spice
1 teaspoon of cinnamon
1/2 teaspoon salt
1 1/2 cup sugar
1 1/4 cup oil ( I used 1 cup)
4 eggs
1 1/2 teaspoons vanilla
3 large carrots, finely shredded (1 1/2 cups)
1  8 ounce can of crushed pineapple (do not drain the juices)
1/2  to 1 cup of chopped walnuts ( I used 1/2 cup)

Frosting:
16 ounces of cream cheese, softened
1/4 cup (4 tbsp) butter, softened
3 cups of powdered sugar
1 teaspoon of vanilla

Heat the oven to 350 degrees. Grease 3 cake pans with shortening or cooking spray. Line with wax or parchment paper and grease that to.

In a bowl, whisk the flour through the salt. In a separate bowl, mix the the sugar, oil, eggs and vanilla. I just mixed the batter with a spoon. Slowly add the flour mixture. Stir in the carrots, pineapple (with juices) and the walnuts. Divide batter between the 3 pans. Bake for 35 to 40 minutes. Toothpick will come out clean. Cool cakes. Mix the cream cheese and butter with a mixer. Add the vanilla and then slowly add the powdered sugar, beating until smooth. Frost the cake and refrigerate for 1 hour or more until set. Refrigerate any leftovers.

Linking up to: Sweets for a Saturday