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Classic Carrot Cake

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Ingredients
  Unsweetened crushed pineapple 8 Ounce
  All purpose flour 2 Cup (32 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
  Vegetable oil 1 Cup (16 tbs)
  Shredded carrots 2 Cup (32 tbs)
  Chopped walnuts 3⁄4 Cup (12 tbs)
For frosting
  Cream cheese 16 Ounce, softened (2 Packages, 8 Ounce Each)
  Butter 1⁄4 Cup (4 tbs), softened
  Vanilla extract 2 Teaspoon
  Confectioners sugar 1 1⁄2 Cup (24 tbs)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot

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