I would be remiss if I didn't acknowledge the passing of beloved children's author Beverly Cleary at 104.
For her lifetime contributions to American literature Cleary has received the National Medal of Arts, recognition as a "Living Legend" by the Library of Congress and the Laura Inglass Wilder Medal from the Children's Librarians.
For me it's hard to choose a favorite, but I do have a soft spot in my heart for one of Cleary's other successful book series chronicling the Adventures of Ralph S. Mouse.
Cook's notes: My recipe makes a very moist cake. Using part whole wheat flour and white gives the cake a nice texture and is healthier. The cake is very easy to put together.
- 4 large eggs beaten
- 2 teaspoon baking soda
- 1 cup white sugar
- 1 cup brown sugar
- 2 tablespoons Saigon cinnamon or 3 teaspoons ground cinnamon
- 1-1/3 cups oil
- 1 cup crushed pineapple, drained
- 1-3/4 cups grated carrots (use food processor)
- 1-1/2 cups crushed nuts
- 1 cup white flour
- 1 cup whole wheat flour
- ½ cup toasted coconut-optional
- Preheat oven to 350 degrees. Grease a 13 x 9 pan. Toast coconut and set aside
- Beat eggs and add in rest of ingredients. Beat for 3 minutes.
- Bake cake for 25 minutes. Cool.
- 3 cups powdered sugar
- 1 tablespoon vanilla
- 1- 3-oz. package softened cream cheese (low fat)
- 1 tablespoon orange zest
- Crushed walnuts
- Add milk as needed to get right consistency for frosting. Frost cake, sprinkle with crushed nuts on top. Refrigerate until serving.