Classic Carrot Cake Recipe
Ingredients
| Pineapple | 1 Can (10oz), crushed | |
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Ground cinnamon | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 4 standard | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Carrots | 2 Cup (16 tbs), shredded | |
| Walnuts | 3/4 Cup (16 tbs), chopped | |
| Cream cheese package | 2 , softened (FROSTING:) | |
| Butter | 1/4 Cup (16 tbs), softened (FROSTING:) | |
| Vanilla extract | 2 Teaspoon (FROSTING:) | |
| 1-1/2 cups confectioners'sugar | ||
Directions
Drain pineapple, reserving 2 tablespoons juice (discard the remaining juice or save for another use).
In a large mixing bowl, combine the dry ingredients.
Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined.
Stir in walnuts.
Transfer batter to a greased 13-in.x 9-in.x 2-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 small mixing bowl, beat the cream cheese and butter until smooth.
Beat in the vanilla.
Gradually beat in the confectioners' sugar until smooth.
Spread over cake.
In a large mixing bowl, combine the dry ingredients.
Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined.
Stir in walnuts.
Transfer batter to a greased 13-in.x 9-in.x 2-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 small mixing bowl, beat the cream cheese and butter until smooth.
Beat in the vanilla.
Gradually beat in the confectioners' sugar until smooth.
Spread over cake.
Chef
