carrot cake for 30

How To Make carrot cake for 30

• 1

  For the Cake: Preheat oven to 350 degrees. (You will turn it down for baking)
• 2

  Use a food processor to grate carrots if you have one or grate the carrots with a medium sized grater and set aside.
• 3

  Put the pineapple in the food processor and pulse until it is mushy. (If you don't have a food processor you could use crushed pineapple but the quantity in the can would be different so rather use 2 cups well drained crushed pineapple). Set aside.
• 4

  Line your pan with parchment paper and bring up the sides on two of the sides if you want to remove from pan. Do not grease the remaining sides, cakes cannot crawl up a greased side.
• 5

  In a large bowl whisk together the dry ingredients. In another large mixing bowl, combine the eggs and sugars and beat until light. Add oil and beat until thick.
• 6

  Add the dry ingredients and mix just until moistened. Add the carrots and pineapple and stir until well combined. Spread evenly in the pan.
• 7

  Put in the oven on the center rack and turn oven down to 325 degrees. Bake 50 minutes or until a toothpick tests clean in the center of the cake. Let cool and then remove from pan if the cake is to be decorated for display.
• 8

  For the Icing: If you want to make the cake ahead but don't have refrigerator room for your party, only spread icing in an hour before serving. To decorate sprinkle with 2 crushed walnuts if desired. This is a perfect topping. It cuts the sweetness of the cream cheese icing and covers up the imperfections of iciing.
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