Cake Fridays

On this day after Thanksgiving, I am thankful for my Aunt Lorraine's carrot cake.  When we used to travel to NJ for Thanksgiving, she would make it.  It was always such a treat and an instant crowd pleaser. 

I like it because it doesn't require canned pineapple (one of those ingredients I never have on hand) and it has an almond glaze.  DON'T SKIP THE GLAZE!  It is the best part about the cake.  The nutty almond flavor paired with the sweet carrots and cinnamon will send your taste buds over the moon.   

Auntie's Carrot Cake

2 c sugar

1 1/2 c oil (can sub applesauce)

4 eggs

2 c grated carrots (5)

3 c flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

3 tsp cinnamon

Mix wet ingredients and add dry ingredients.  Bake in tube pan, 1 hr @ 350 degrees.

Glaze:

1 3/4 c confectioner's sugar

1 1/2 tbsp butter

2 tbsp milk

1/4 tsp salt

1 tsp almond extract

Pour glaze over cooled cake.