Classic Carrot Cake
|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|
|Vegetable oil||1 Cup (16 tbs)|
|Shredded carrots||2 Cup (32 tbs)|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
|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)|
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.