Carrot Cake

I got this recipe many years ago from a very wonderful lady named Lisa Steinhoff. Like most of the wonderful ladies in my life, she was the parent of one of my students.

2 cups grated carrots

1 can crushed pineapple

1 ½ cups honey

1 ½ cups butter

4 beaten eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon cinnamon

½ cup chopped walnuts or pecans

1. Mix all of the liquid ingredients; then add the flour and other dry ingredients. 

2. Mix thoroughly, but do not over beat.

3. Coat a 9x12 glass pan with oil and flour. Tap out any excess flour.

Bake at 350 for about 45 – 50 minutes or until set in the middle. Test by pressing gently to see if it springs back. 

There are two delicious frostings that work with this cake:
First and easiest is to stir together some softened cream cheese and honey. This is best if you're going to serve most of the cake right away, since it needs to be refrigerated.

Second is a frosting made of 1 cup powdered milk, 1/3 cup honey, 1/3 cup soft butter, a tablespoon of orange zest, and a teaspoon vanilla. Sprinkle with coconut if you are a coconut fan.

More options: If you want to make a smaller cake in an 8 x 8 pan, simply cut all of the ingredients in half. The whole recipe will make about 1 dozen muffins. For the small cake and the muffins, the baking time is closer to 30 - 35 minutes.

Muffin photo courtesy of Katie Reid:)

A thing of beauty is a joy forever: its loveliness increases; it will never pass into nothingness.                  John Keats