Ben Franklin's Favorites

My mom had (I have it now!!) this cookbook called "Franklin's Family Favorites" and some how I decided that the Franklin reference was surely Ben. In fact, for many years, I insisted on calling it the "Ben Franklin" cookbook (still do) and one day had to prove to my mom that I was right by adding the word "Ben" at the top in magic marker (I'm so mature).

So sorry, Franklin, Wisconsin - this is Ben's recipe now.

The B.F. Carrot Cake
Butter a 13x9 pan (or bundt) and preheat the oven to 350C.

6 Tablespoons butter
1 cup sugar
2 large eggs, beaten
1 1/2 cups shredded carrots
1 cup drained, canned crushed pineapple
1 3/4 cups flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons vanilla extract

Combine the butter, sugar, eggs, carrots and pineapple. Sift together the flour, salt, baking soda and powder and the spices. Stir the dry ingredients into the carrot mixture.

Bake at 350 degrees for 30 to 45 minutes or until toothpick comes out clean.

Cream Cheese Icing

1 package (8oz) cream cheese
6 Tablespoons butter
2 cups powdered sugar

Beat ingredients until fluffy.

I always like to (try to) draw a carrot on top - I think it is almost a law that carrot cakes be decorated in that manner.