Carrot Cake
Ingredients;
2 1/4 cups cake flour
1 1/2 cups sugar
2 TSP baking soda
2 TSP ground cinnamon
1/2 TSP salt
1/2 TSP Allspice or ground ginger
3/4 cup mayonnaise, full fat variety
3 eggs
8oz can crushed pineapple in its juice, undrained
1 TSP vanilla extract
2 cups fresh finely shredded carrots
**optional… add 1/2 cup chopped pecans or just use whole pecans for decoration as pictured.
Directions;
Preheat oven to 350.
Grease and flour 2 nine inch cake pans or use liners in a 12 large cupcake pan.
Stir all dry ingredients together. Set aside. Mix together the eggs, mayo, vanilla and pineapple with the juice and add it to the dry ingredients. Mix for about 3 minutes. Stir in the carrots.
Mix in the nuts if you choose that option.
Split the batter evenly into the two 9″ pans or into 12 large cupcakes. I use a large ice cream scoop to measure the cupcake batter evenly.
Bake for about 25-35 minutes until a toothpick comes out clean.
Frost with my cream cheese icing to complete this most delicious dessert.