This carrot cake was really special because when I made this again to photograph it I took a bite of it and remembered when she’d made it for me. It’s from scratch, but it’s really easy to whip together.
I love that this cake doesn’t use raisins in the batter. I love carrot cake but I’ve never been a big fan of the raisins in a lot of carrot cake.
Here are her original recipe cards:
This cake is extremely moist thanks to the crushed pineapple. If you make the icing then I like to err on the side of making it less sweet. It’s easier to add more sugar than it is to take any out.