Best Carrot Cake Ever

When my housemate, Emily, tried this cake, the first thing she said was “oh my god, this is THE best cake you’ve made yet”.

I’ve made a lot of cake since I’ve lived with Emily.

Originally, I made this cake for an Easter brunch with my family.  I thought no one liked it  because I came home with most of the cake leftover, but it turns out they were just too full from the meal or something, because when my Dad asked about it later, he was really upset to find out that I’d given the rest to my friends.

I don’t like to admit it, but I am usually really offended when people don’t like my cooking/baking.  Last year, for example, I baked my eight-year old brother a gorgeous 6-layer rainbow birthday cake with lemon buttercream frosting, and he took one bite and told me that he didn’t like the lemon flavor.  He spent the rest of the meal stirring his cake together with his ice cream and pouting.  I realize he is only eight… but I was furious!

Anyway, the point of that story is that I was so thrilled to hear that my dad enjoyed this cake that I made another a few days later- just for him!  So here is a word of advice to future taste-testers… a few strategically timed compliments can go a long way with a baker, you could end up with a lot of free baked goods! :)

Best Carrot Cake Ever
Makes one 9″ inch (I doubled this recipe to make a 2-layer cake) 

1 C flour
1 t baking soda
1/2 t salt
2 large eggs, room temperature
1 C sugar
3/4 C vegetable oil
1 T vanilla
1 t cinnamon
1/2 t nutmeg
5 carrots, shredded (or enough to yield 1.5 C shredded)
3/4 C crushed pineapple
1.5 T wheatgerm, toasted (optional)
1/2 C walnuts

Preheat oven to 350 F. Coat one 9″ round pan with shortening and then dust with flour. In a small bowl, sift together flour, baking soda and salt. Set aside. In a large bowl, beat together eggs and sugar. Add oil, vanilla, and spices, and beat slowly to combine. Slowly stir in flour mixture. Finally, add grated carrots, pineapple, toasted wheatgerm, and walnuts and stir well.

Spoon batter into prepared pan.  Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.  When finished, cool completely and then frost with Vanilla Cream Cheese Frosting.

Recipe from ________
Pictures by me!