(post was written by Amanda)
Justin’s mom (Jackie) is a fabulous cook. A few years ago she put together this amazing cookbook for the boys (Justin has four brothers), but since Justin doesn’t like recipes and gets creative with his cooking, I use Jackie’s recipes more than he does.
On Sunday I decided to try to make Jackie’s carrot cake for a family dinner. Now, I am not a huge fan of carrot cake, but Justin swore that his mom’s carrot cake was out of this world, so I gave it a try. And he was right. Not only did my family love it, but I went back for seconds. It’s one of the easiest dessert recipes I have made, and it leaves a lasting impression. And since Justin’s parents live in Florida and we’re in Vancouver, I get to take full credit. Thanks, Jackie!
Jackie’s Carrot Cake (It’s the cake in the middle)
Prep time: 20 minutes
Cook time: 45-55 minutes
For the cake
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups shredded carrots
- 1-8 ounce can crushed pineapple, drained (optional)
- 1 cup vegetable oil
- 4 eggs
- ½ cup chopped walnuts or pecans (optional)
For the icing
- 1-8 ounce package cream cheese, softened
- ½ cup butter, softened
- 2 teaspoons vanilla
- 4 cups icing sugar
For the cake
- Preheat oven to 350 degrees.
- Grease and flour two 9 inch baking pans or 1 Bundt pan.
- In a large bowl, combine flour, sugar, baking powder, soda and cinnamon. Add carrots, pineapple, oil and eggs. Beat with an electric mixer till well combined. Stir in nuts if using.
- Pour into pans and bake for 30-35 minutes for round pans or 45-55 minutes for the Bundt pans or until a toothpick comes out clean.
- Cool cake for 10 minutes and then turn out onto wire rack till cooled completely.
- Frost with cream cheese icing.
For the icing:
- Beat together cream cheese, butter and vanilla until light and fluffy.
- Slowly add sugar a cup at a time and beat slowly until it reaches spreading consistency.
- Ice cake and plate in the fridge.