Carrot Cake

This is my families favorite carrot cake recipe, its not exactly a "Fall" recipe but it make me think of fall. I think its the combination root vegetable and canned pineapple that makes this a good late fall and winter cake, the spices used help as well I think.

Carrot Cake

Cake 2 cups flour 2 teaspoons Baking Powder 1 teaspoon baking soda 1 tablespoon ground cinnamon 1/4 teaspoon ground nutmeg Dash of ground cloves 1/2 teaspoon salt 4 eggs 1 1/4 cups oil 2 cups granulated sugar 2 cups grated carrots 1 (19 ounce) can crushed pineapple, well drained Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan. Bake 50 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack. Cream Cheese Frosting: 8oz cream cheese 1 stick butter 2 cups powdered sugar 1 tsp vanilla Combine and blend until smooth. whip it! whip it good!

I will be posting pictures tomorrow once I have finished frosting and decorating this cake for The Boy's birthday.

For some other good Autumn recipes I have posted look through the links below:
Honey Apple Cookies
Caramel Apple Pork
Parson's Pie
Pumpkin ravioli
Pumpkin Cake
Split Pea Soup
Chicken and Slip
Winter Birch Tree Cookies
Visit LifeasMom for many other great ones!