1 can (8 ounces) unsweetened
crushed pineapple
2 cups all-purpose flour
1 cup sugar
1 cup packed 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 ounces each) cream
cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1-1/2 cups confectioners’ sugar
Method:
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large mixing bowl, combine dry ingredients.
Add the eggs, oil,carrots, pineapple and reserved juice; beat until combined. Stir in walnuts.
Transfer 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 cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake. Yield: 12 servings.
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| Classic Carrot Cake Recipe |
