Wednesday, October 19, 2016

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."


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)


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!