Becky Wright’s Carrot Cake

2 c flour
2 tsp baking powder
1-1/2 tsp baking soda
2 tsp salt
2 c sugar
4 eggs
1-1/2 c vegetable oil (this works just as well if you cut it down to 1 c.)
2 c grated carrots
1 8.25 oz can crushed pineapple
1 c chopped pecans (optional)

Mix together flour, baking powder, soda, salt,& sugar. Add eggs & oil. Mix in carrots, pineapple & pecans. Pour into two greased & floured cake pans. Bake at 350* for 30 to 40 minutes, until a toothpick inserted near the center comes out clean.
Cream Cheese Frosting
Cream together:
8 oz. cream cheese
1 stick butter
1 (1 lb.) box powdered sugar
1 tsp vanilla
Becky isn’t married to Bruce’s uncle anymore, but her carrot cake recipe has stayed in the family. It has become Bruce’s traditional birthday cake. Ian doesn’t like pecans, so we’ve discovered you can leave them out without sacrificing too much texture. And I’m serious about cutting the oil down to one cup – it’s just too rich and greasy otherwise! But the thing we like about this cake is that it isn’t overly sweet, despite the equal parts sugar and flour.
Cook’s note: this is really easy to mix up in the food processor. Chop the nuts first, then grate the carrots. Dump all that into a big bowl, and add the pineapple. Put the sugar, oil, and eggs into the food processor and mix well, then dump that into the bowl with the carrots, etc. Sift the other dry ingredients into the bowl and mix everything up with a wooden spoon. Unless, of course, you really enjoy grating carrots with a hand grater….

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