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Every Easter momma would always make the most delicious and moist carrot cake, with a beautiful layer of cream cheese frosting topped with crushed nuts. I haven't been able to find the recipe the last several years but during COVID-19 quarantine I was able to pull it out of the archives. Be sure to serve with a glass of cold milk. Enjoy!

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Ingredients:

2 Cups Plain Flour

2 Tsp. Baking Powder

1.5 Tsp. Baking Soda

1 Tsp. Salt

2 Tsp. Cinnamon

4 Eggs

2 Cups Sugar

1.5 Cups Vegetable Oil

2 Cups Raw Grated Carrots

1 Can Crushed Pineapple (8.5oz)

1/2 Cup Chopped, Drained Pecans or Walnuts

Topping:

1/2 Cup Chopped Dry Pecans or Walnuts

Cream Cheese Frosting ()

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Directions:

1. Preheat oven to 350. Sift together first 5 ingredients with your Bromwell sifter.
2. In separate bowl, beat eggs with whisk, add sugar - beat until dissolved.
3. Add remaining ingredients. Mix well.Ěý
4. Pour into 3 greased 9in pans. Bake 35-40 minutes, or until done.
5. Cool on your Nostalgic Cooling Racks.Ěý
6. Frost with cream cheese frosting and top with dry, chopped nuts.