Barbara’s Carrot Cake

A mercifully easy recipe that yields an indescribably good result. Most adult McMillans have a handwritten copy and have prepared at least one cake.

For the cake:

2 cups all-purpose flour
2 cups sugar
2 tsp. baking powder
1 1/2 cups oil
1 1/2 tsp. salt
2 cups grated carrots
2 tsp. cinnamon
1/2 cup chopped pecans
4 eggs
1 6-ounce can crushed pineapple

Preheat oven to 350°F and prepare two layer-cake pans by greasing them and dusting them with flour.

Sift dry ingredients together.

Beat together the eggs, sugar and oil. Combine dry and wet ingredients and add carrots, pecans and pineapple (with juice).

Bake in greased and floured layer tins at 350°F for 45 minutes. Allow to cool before removing from the pan.

For frosting:

1 box powdered sugar
1 8-ounce package cream cheese
1/2 cup butter (one stick)
1 tsp. vanilla extract

Beat all ingredients together. Spread between layers, over the top, and around the sides.