Classic Carrot Cake

Name: Classic Carrot Cake
Ingredients: 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; 2 packages (8 ounces each) cream cheese, softened; 1/4 cup butter, softened; 2 teaspoons vanilla extract; 1-1/2 cups confectioners' sugar

15 ingredients

4 steps

Ingredients

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
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Directions

1

Preheat oven to 350°. Grease a 13x9-in. baking dish.
2

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.
3

Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.
4

For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.