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Bernadette used to make this with butter. Now, it is much healthier, using Graber Extra Virgin Olive Oil! |
Bernadette's tip? "To make the recipe healthier, I used the amounts shown in parenthesis, instead what the recipe called for originally. I do this all of the time with most all recipes."
Ingredients
2 cups flour (whole wheat)
2 teaspoons baking powder
1 l/12 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar (l/2 cup)
1 l/2 cups Graber extra-virgin olive oil
4 eggs
2 cups grated carrots
8 ounce can crushed pineapple
l/2 cup chopped pecans (3/4 cup)
Directions
2 cups flour (whole wheat)
2 teaspoons baking powder
1 l/12 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar (l/2 cup)
1 l/2 cups Graber extra-virgin olive oil
4 eggs
2 cups grated carrots
8 ounce can crushed pineapple
l/2 cup chopped pecans (3/4 cup)
Directions
Sift together flour, baking powder, soda, salt & cinnamon.
Add sugar, oil, eggs. Mix well.
Add carrots, drained pineapple, nuts.
Bake 350 degrees for 45 minutes
Remove from oven and let cool
Cream Cheese Frosting
8 ounce cream cheese
1 teaspoon vanilla
l/2 cube butter
5 tablespoons powdered sugar
5 tablespoons milk
Blend in blender until rich and smooth.
Spread on cooled carrot cake.
Refrigerate and just cut pieces as you desire!