I have to be honest – when Marjan first gave me this recipe for her famous carrot cake (which I hadn’t tried to that day), I was a bit skeptical. Skeptical because of the word “pineapple” in the list of ingredients. Don’t get me wrong, I like pineapples, but in my carrot cake?? No way!! I want my carrot cake to taste nothing like pineapples, but all walnuts and carrots. But hey, what is a true foodie if you don’t give everything a try. So I did!
And rest assured, this carrot cake is simply the BEST I’ve ever had. Not the slightest hint of pineapple flavor, but full of extra moisture that carrots alone would never manage to yield.
After having my first bite of this incredible carrot cake, I threw out all my other carrot cake recipes (and I had a few, as “Rüeblitorte” also is a Swiss specialty). I just couldn’t get myself to eating any other kind of carrot cake again.
But enough of the praising, here’s the recipe:
1 cup sugar
¾ cup oil
2 cups flour
1 ½ teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon
Dash of salt
2 cups finely shredded carrots
1 16 oz. can crushed pineapple
1 cup chopped walnuts
1/2 cup raisons (optional)
1 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. Mix together the eggs, sugar and oil in a large bowl.
3. In another bowl, swift together all the dry ingredients: flour, baking soda and powder, cinnamon and salt.
4. Fold in the dry ingredients in to the wet.
5. Add to the mix carrots, pineapple, walnuts, raisins (optional) and vanilla.
6. Bake at 350 degrees in a well greased pan for about 50 minutes.
7. Cool and serve with your favorite cream cheese frosting!
CREAM CHEESE FROSTING
You can use your favorite cream cheese frosting – here is mine:
1 oz. (30g) butter, softened
4 oz. (125g) cream cheese
6 oz. (180g) confectioners' sugar
1 teaspoon hot water
Beat softened butter and cream cheese until well blended. Add confectioners' sugar and continue beating for 2 more minutes. Mix in hot water.