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Bake-Sale carrot cake




Source of Recipe


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Recipe Introduction


This cake is so moist, the layers can be quite delicate. If you are unsure of your cake-assembly skills, follow the instructions for baking the cake in a 9-by-13-inch pan.



List of Ingredients







12 servings


CAKE

2 cups all-purpose flour 2 cups granulated sugar

1 tablespoon cinnamon

2 teaspoons baking soda

½ teaspoon salt

3 cups finely grated carrots

4 eggs, lightly beaten

1 ½ cups canola oil

1 (8-ounce) can crushed pineapple, well-drained

Preheat oven to 325 degrees. Grease, flour and line with parchment or wax paper three 9-inch round cake pans. Or lightly grease and flour a 9-by-13-inch pan. Sift together into large bowl flour, granulated sugar, cinnamon, soda and salt. In smaller bowl, stir together carrots, eggs, oil and pineapple, then stir them into dry ingredients until mixture is well-combined. Divide batter among three round pans or pour into rectangular pan. Bake for about 30 minutes (35 in the larger pan), until a cake tester comes out clean and cake just begins to pull away from edges of pan. If using round pans, cool 10 minutes before inverting onto racks. If you plan to serve cake directly out of rectangular pan, cool completely in the pan.

CREAM-CHEESE FROSTING

1 (8-ounce) package cream cheese (not low-fat), room

temperature

½ cup (1 stick) unsalted

butter, room temperature

1 (1-pound) box confectioners' sugar

1 teaspoon vanilla extract

½ cup finely chopped walnuts

Using electric mixer combine cream cheese and butter. Slowly beat in confectioners' sugar until well-combined; beat in the vanilla. When cake is completely cool, assemble round layers and frost top and sides, or spread frosting atop rectangular cake. Sprinkle cake with nuts.

Per serving: 605 calories, five grams protein, 71 grams carbohydrates, two grams fiber, 35 grams fat, 78 milligrams cholesterol, 290 milligrams sodium.


Recipe