Classic Carrot Cake Recipe
TOTAL
TIME:
Prep:
30
min.
Bake:
35
min.
+
coolingYIELD:12
servings
Ingredients
•
1 can (8 ounces) unsweetened crushed pineapple
•
2 cups shredded carrots
•
4 eggs
•
1 cup sugar
•
1 cup packed brown sugar
•
1 cup canola oil
•
2 cups all-purpose flour
•
2 teaspoons baking soda
•
2 teaspoons ground cinnamon
•
1/4 teaspoon salt
•
3/4 cup chopped walnuts
•
FROSTING:
•
2 packages (8 ounces each) trial cheese, softened
•
1/4 cup butter, softened
•
2 teaspoons vanilla extract
•
1-1/2 cups confectioners’ sugar
Directions
•
1. 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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