“Don’t Let Ruth Find Out” Grandma’s Carrot Cake

Grandma’s recipe cards didn’t just keep the family fed — sometimes they kept her out of trouble. One card in particular was tucked inside the back of her old gardening almanac, right next to planting notes for carrots and turnips. Across the top, in bold cursive, it said:

“Carrot Cake with Pineapple — Don’t let Ruth find out.”

The story? Well, it involved the sheriff, a speeding ticket, and Grandma’s quick wit.

Back in her younger days, Grandma had a lead foot and a fondness for open country roads. One spring afternoon she got caught going far too fast in her old Buick. The sheriff was a stickler for the rules, but he also had a notorious sweet tooth. The problem was, his wife Ruth — and his doctor — only allowed him one dessert: carrot cake. Everything else was off-limits.

So Grandma baked her carrot cake, but with a twist: a full cup of crushed pineapple hidden inside. It made the crumb tender, juicy, and just different enough to outshine any carrot cake Ruth had ever baked at home.

Legend has it that Grandma showed up at the sheriff’s office the next day with a covered cake plate. By the time he finished his second slice, the ticket had mysteriously disappeared from the ledger.

The lesson? Never underestimate the power of cake. Especially when Ruth isn’t looking.

Grandma’s Carrot Cake with Pineapple

Ingredients

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1 ½ tsp baking soda

• 2 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp salt

• 4 eggs

• 1 cup sugar

• 1 cup brown sugar

• 1 cup vegetable oil

• 2 cups grated carrots

• 1 cup crushed pineapple (drained)

• ½ cup chopped walnuts or pecans (optional)

• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

2. In one bowl, whisk together flour, baking powder, baking soda, spices, and salt.

3. In another bowl, beat eggs, sugars, and oil until smooth. Stir in carrots, pineapple, nuts, and vanilla.

4. Fold wet ingredients into the dry mixture until combined.

5. Pour into prepared pan and bake 40–45 minutes, or until a toothpick comes out clean.

6. Cool completely before frosting with cream cheese icing.

🥕 Grandma’s note: This cake fixes more than a sweet tooth. But don’t let Ruth find out.