A TRUE CLASSIC!
This is really different from any carrot cake you’ve ever had. In a good way. Not that the others are bad. It’s just has that made-by-Grandma taste to it which gives it a unique charm. It has crushed pineapple in it, which makes it extra moist and delicious. I was absolutely not expecting that as an ingredient but once I tried it, it made so much sense. It complements everything beautifully. It also has shortening which I’ve mentioned many times on this blog tends not to be the best thing for you but you’ll often see it in old-fashioned recipes. You can use something even more old-school and that’s lard which works just as well and is a lot better for you.
Other than that, this cake is really straightforward. You’ve got two cake pans for two layers and a delicious frosting with pecans. The cake itself doesn’t have any nuts in it which is also different from other carrot cakes. If nuts are what keep you or others from enjoying carrot cake, this is a great one to try. You can easily leave the pecans out of the frosting without compromising anything in the taste department.
I found this lip-smacking good recipe from the Taste of Home website. Click the link below to see the site and the full recipe for this Carrot Cake with Pecan Frosting.
CLICK HERE FOR RECIPE
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