Farmer’s Cake

This is one of my favorite cakes: It is very dense, but moist and so many delicious flavors. It just says SPRING! to me. It’s also happens to be one of my father in law’s favorites. I have no idea why it’s called Farmer’s Cake, but it’s also know as the traditional Carrot Cake.

 

Farmer’s Cake {AKA Carrot Cake}
1/2 cup Oil {I use melted coconut oil} *
1 cup Sugar *
3 Eggs
2 tsp. Cinnamon
1 tsp. Nutmeg
2 tsp. Baking Soda
2 tsp. Vanilla
1 tsp. Salt
2 cups Flour
1 cup Chopped Nuts
2 cups Shredded Carrots
1/2 cup Crushed Pineapple

 

Mix first 3 ingredients until combined; add in remaining ingredients. Pour into greased {I also line the bottom with parchment paper} pans. You can do this as a thick 9x13”, 2 – 8” rounds, or a bundt cake…just be sure to adjust your time and check frequently toward the end.

Bake at 350* for 50 minutes…check periodically.

Cream Cheese Frosting
3 (8 ounce) packages Cream Cheese, softened
3/4 cup Butter, softened
3 cups sifted Confectioners' Sugar
1 1/2 teaspoon Vanilla Extract

In a medium bowl, cream together the cream cheese and butter until smooth. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

 

Assemble and frost cake, as desired, when cool.

 

*The original recipe calls for 1 1/2 cups of vegetable oil and 2 cups of sugar, but after baking this numerous times I decided it was a touch greasy and very sweet. You can safely add in as much or as a little of sugar and oil {whichever oil you prefer}, within my measurements and the original recipe’s measurements without any issues.