Bernadette Petrotta's Carrot Cake

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 

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!