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Classic Carrot Cake Recipe

  • 12servings
  • 65minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (8 ounces) unsweetened crushed pineapple

  2. 2 cups shredded carrots

  3. 4 eggs

  4. 1 cup sugar

  5. 1 cup packed brown sugar

  6. 1 cup canola oil

  7. 2 cups all-purpose flour

  8. 2 teaspoons baking soda

  9. 2 teaspoons ground cinnamon

  10. 1/4 teaspoon salt

  11. 3/4 cup chopped walnuts

  12. FROSTING:

  13. 2 packages (8 ounces each ) cream cheese, softened

  14. 1/4 cup butter, softened

  15. 2 teaspoons vanilla extract

  16. 1-1/2 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.

  2. Transfer to a greased 13-in. x 9-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.

  3. For frosting, in a large 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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