Today my Great Aunt Alene Tucker would have been 78 years old. She was one of the most amazing women ever. She also made the most amazing carrot cake ever, and she would take it to all the family gatherings. Now, every year on her birthday we make her carrot cake and have it for dinner. Yes, dinner. And if there's enough left over the next morning, breakfast too. After all, it has all of the food groups in it, so it's healthy, right?? I wanted to share her recipe because it's just too good not to!
Alene's Carrot Cake
1 C oil
2 C sugar
4 eggs, beaten
2 C flour
2 t baking soda
1 t cinnamon
1/2 t salt
8 oz. can crushed pineapple, drained
3 C grated carrots
1 C chopped walnuts
Mix together oil, sugar & eggs. Sift in the flour, soda, cinnamon & salt. Add pineapple, carrots & nuts. Pour into a greased 9x13 pan and bake at 350 for 45-60 min. Let cool & frost.
Frosting:
1/2 stick butter or marg., softened
3 oz. pkg. cream cheese, softened
2 C powdered sugar
1 t vanilla
1/2 t lemon extract (this is what really sets it apart!)
Beat together butter & cream cheese until creamy. Gradually add powdered sugar. Add vanilla & lemon extract. Spread on cooled cake. Refrigerate until serving. 12-24 servings.
*Note: You may be tempted to double the frosting recipe because it doesn't look like much, but trust me, it's just right!
Enjoy!
