classic carrot cake

Name: Classic Carrot Cake
Prep time: 30 min
Cook time: 35 min
Ingredients: 1 can(s) 8 oz unsweetened crushed pineapple; 2 cup(s) all purpose flour; 1 cup(s) granulated sugar; 1 cup(s) dark brown sugar; 2 teaspoon(s) baking soda; 2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) salt; 4 - eggs; 1 cup(s) vegetable oil; 2 cup(s) shredded carrots; 3/4 cup(s) chopped walnuts; ## FROSTING:; 2 package(s) (8 oz each) cream cheese, softened; 1/4 cup(s) butter, softened; 2 teaspoon(s) vanilla extract; 1 1/2 cup(s) powdered sugar

(2 RATINGS)

85 Pinches 1 Photo

Sherri Greer

Smithsburg, MD

Updated on Oct 17, 2011

This cake is so yummy and so moist, we just love it!!

Rate

prep time 30 Min

cook time 35 Min

method ---

yield

Ingredients

1 can 8 oz unsweetened crushed pineapple
2 cups all purpose flour
1 cup granulated sugar
1 cup dark brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 - eggs
1 cup vegetable oil
2 cups shredded carrots
3/4 cup chopped walnuts
FROSTING:
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1 1/2 cups powdered sugar

How To Make classic carrot cake

Step 1

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use).

Step 2

In a large bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts
Step 3

Transfer to a greased 13-in x 9-in baking dish. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
Step 4

For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in powdered sugar until smooth. Spread over cake.
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