Sini’s Carrot Cake Recipe

Posted by Brittany Karford Rogers (BA ’07), Associate Editor

Sini has discovered several new foods in America that she can't get enough of, particularly cinnamon raisin bagels. And cream cheese. And cheddar cheese. And the list goes on. But if there’s one thing Sini appreciates, it's a home-cooked meal. "I'm, like, the cook," she says, and her roommates love it. They call her Mom, and Sini is always planning out rounded meals and making Finnish favorites. Her culinary creations keep FHE attendance high; each week she cooks for the group, making things like carrot cake--from scratch, of course--or pecan-encrusted chicken breasts.

Try her carrot cake recipe yourself:

Sini’s Carrot Cake Recipe (courtesy of her mom)

Cake:
3 c carrots, grated
2 c flour
1 1/2 c sugar
1 t baking powder
2 t baking soda
1/2 t salt
3 t cinnamon
4 eggs
1 1/2 c vegetable oil
3 t vanilla
1 small can crushed pineapple

Preheat oven to 350. Mix the dry ingredients in a large bowl. Add the wet ingredients and mix. Pour batter into a greased cake pan. Bake for 35 minutes or until a toothpick stuck into the cake comes out clean. Cool before frosting.

Frosting:
1 package cream cheese, softened
1 cube butter, softened
3 t vanilla
powdered sugar
chopped nuts (optional)

Mix cream cheese, butter, and vanilla. Sini uses a beater to mix them. Keep mixing and add powdered sugar a little bit at a time until you get the desired consistency. Sini doesn’t know exactly how much she uses--probably about 3 cups. Spread frosting on the top of the cake. Garnish with nuts if desired. Enjoy!