Ingredients
- Cream Cheese Frosting:
- 2 C. flour
- 1 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp salt
- 4 large eggs
- 2 C. sugar
- 1 tsp. vanilla
- 1 C. oil
- 2 C. finely grated carrots
- 1 can(8oz) crushed pineapple in juice, well drained
- 1 C. finely chopped walnuts
- 8 oz. cream cheese, softened
- 3/4 C. butter, softened
- 2 tsp. vanilla
- 4 C. powdered sugar
Preparation
Step 1
Preheat oven to 350* Prepare 9x13" or 2-9" round cake pans. Sift together flour, baking soda, cinnamon and salt. Set aside. In stand mixer combine the eggs and sugar. Mix with paddle on medium-high until thickened and color lightens. Reduce speed to low and beat in the vanilla. Slowly pour in the oil, mixing just until blended. Add the flour mixture and mix just until no white streaks are visible. Add the carrots, pineapple and walnuts, mix well but do not overmix.
Pour batter into prepared pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes, then invert onto cooling rack, invert again so cools top side up. Frost as desired with cream cheese frosting.
Frosting: In mixer bowl with paddle attachment beat cream cheese, butter and vanilla on medium speed until smooth. Reduce the speed to low and stir in powdered sugar until smooth. Mix well after sugar is incorporated. Frost as desired.