Costa Rican Carrot Cake

Here is a recipe that my friend Lila brought to our bible study group and (if you like carrot cake) this was quite possibly the best little cupcake I've ever tasted in my life!!! It was so moist and just simply delicious! The picture above is one of the cupcakes that Lila made and I brought home with me. Anyhow, I asked if she would share the recipe and she gladly did...along with the story of how she got the recipe in the first place. Here is her story, in her words and the wonderful recipe! Enjoy!

I studied in Costa Rica for a month after nursing school, and I lived with a host family there. My host mom's friend brought this cake over one day and I just LOVED it (naturally!). So, I begged for her recipe, and she gave it to me...IN SPANISH! ;) ha ha! So I took it to class and we translated it :) I still have the original in her sweet cursive handwriting. So what you have now is a hand-me-down!! Just this time I added the banana for the first time, it turned out, but I think it took a little away from the original, and she actually made it in a loaf. I've made it as a layer cake, a loaf, and cupcakes...it's ALL GOOD! :)


Ingredients for Batter:
1 can of pineapple (250 grams)
2 cups all purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons cinnamon powder
1 teaspoon salt
2 cups sugar
1 ½ cups oil
4 eggs
2 cups grated carrots
(optional 1 mashed banana)
½ cup walnuts (or pecans), ground

Directions:
Drain the pineapple. Sift together flour, baking powder, baking soda, cinnamon, & salt. Set aside.
In a mixing bowl combine sugar, oil, & eggs. Beat for 5 minutes. Then add flour mixture. Stir only until flour blends in.
Add carrots, pineapple, (optional banana),& nuts. Stir. Pour into greased pan. Cook at 350° for 40 minutes (for loaf).


Ingredients for Icing:
Cream Cheese (120 grams)
Butter (60 grams)
1 lime, zested & juiced
1 cup powdered sugar

Directions:
Cream butter & cream cheese. Add lime juice, add sugar a little at a time, then lime zest. (Can add more powdered sugar to thicken icing.)
Spoon icing into a Zip-Loc bag. Snip tiny bit of corner off baggie. Decorate!