Classic Carrot Cake

Classic Carrot Cake
Classic Carrot Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    can (8 ounces) unsweetened crushed pineapple

  • 2

    cups shredded carrots

  • 4

    eggs

  • 1

    cup sugar

  • 1

    cup packed brown sugar

  • 1

    cup canola oil

  • 2

    cups all-purpose flour

  • 2

    teaspoons baking soda

  • 2

    teaspoons ground cinnamon

  • 1/4

    teaspoon salt

  • 3/4

    cup chopped walnuts

  • FROSTING:

  • 2

    packages (8 ounces each) cream cheese, softened

  • 1/4

    cup butter, softened

  • 2

    teaspoons vanilla extract

  • 1-1/2

    cups confectioners' sugar

  • Read more: http://www.tasteofhome.com/recipes/classic-carrot-cake#ixzz3HvaDh92r

Directions

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12 servings Read more: http://www.tasteofhome.com/recipes/classic-carrot-cake#ixzz3HvaNpxsB

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