Classic Carrot Cake Recipes
- 1 can (8 ounces) unsweetened crushed pineapple
- 4 large eggs, room temperature
- 2 cups shredded carrots (about 4 medium)
- 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) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 1-1/2 cups confectioners' sugar
Classic Carrot Cake
Desserts
Author: Taste Of Home
I Entered This Yummy, Moist Cake In A Colorado Outfitters Association Dessert Contest. My Carrot Cake With Pineapple Earned First Place! -cheri Eby, Gunnison, Colorado
Time: 1h5m
Yield: 15 servings.
Number Of Ingredients: 16
Steps:- Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.
Calories 555 calories, Fat 34g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
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1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a …
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3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a …
4. Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 …
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