Old-Fashioned Carrot Cake Recipe

By dette

MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona

Ingredients

• FLUFFY FROSTING:
• Ingredients
• 4 eggs
• 2 cups sugar
• 3 cups finely shredded carrots
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground Tone's® Ground Cinnamon
• 1 teaspoon salt
• 1 can (8 ounces) crushed pineapple, drained
• 1 cup chopped walnuts
• 1/4 cup all-purpose flour
• 3/4 cup milk
• 3/4 cup butter, softened
• 2 cups confectioners' sugar
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Additional chopped walnuts

Preparation

Step 1

Directions
In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack to cool.
In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts. Yield: 12-16 servings.

Nutritional Facts
1 serving (1 piece) equals 652 calories, 40 g fat (12 g saturated fat), 93 mg cholesterol, 537 mg sodium, 69 g carbohydrate, 2 g fiber, 7 g protein.