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Classic Carrot Cake

Source of Recipe


Taste of Home (February / March 2008)



List of Ingredients



• 1 can (8 ounces) unsweetened crushed pineapple
  
• 2 cups all-purpose flour
  
• 1 cup sugar
  
• 1 cup packed brown sugar
  
• 2 tsp baking soda
  
• 2 tsp ground cinnamon
  
• ¼ tsp salt
  
• 4 eggs
  
• 1 cup vegetable oil
  
• 2 cups shredded carrots
  
• ¾ cup chopped walnuts
  
• .
  
• -- Frosting --
  
• 2 packages (8 ounces each) cream cheese, softened
  
• ¼ cup butter, softened
  
• 2 tsp vanilla extract
  
• 1½ cups confectioners' sugar
  






Instructions



1. Drain pineapple, reserving 2 tablespoons juice.
   In a large mixing bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts.
   
   
2. Transfer to a greased 13x9x2-inch baking dish. Bake at 350° F for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
   
   
3. 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.
   
   Makes 12 servings.