By now I hope most of you have added Nana's Cake to your arsenal of easy and versatile recipes. Since I shared this recipe with you all two years ago I've heard from quite a number of people who have shared their variations. Some of those brilliant ideas include peach/pecan, pear/walnut, apple/walnut, macadamia nut/banana/pineapple/coconut, cranberry/walnut, apple/cranberry/walnut, banana/chocolate chip/walnut, and substituting applesauce for half of the oil. Really brilliant! Just keep 'em coming!
Well here's yet another idea: 1 1/2 cups grated carrot, the 8 ounce can crushed pineapple, and 1 cup chopped walnuts. Yep, turn it into a carrot cake! But, that's not all. Ice it with a super easy Cream Cheese Frosting.
I know this frosting recipe by heart because I've made it so much. (When all you have to remember is the number 1 it's not hard!)
Easy Cream Cheese Frosting
1 stick of softened butter
1 8-ounce package softened cream cheese
1 1-pound box powdered sugar
2 tablespoons vanilla extract
Beat the butter and cream cheese together. Beat in the powdered sugar and vanilla until everything is incorporated, smooth, and of a spreadable consistency. Spread on cooled cake.
That's it. (As a note, I use the Philadelphia Cream Cheese with 1/3 less fat. It's called Neufchatel and it works, too.)
Nana would be so proud of all of your great ideas. And yes, we also eat this variation for breakfast!
Off to make coffee to go with the yummy piece you see above! Enjoy!