Name: Classic Carrot Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -; Frosting: -; 2 packages (8 ounces each) cream cheese, softened -; 1/4 cup butter, softened -; 2 teaspoons vanilla extract -; 1-1/2 cups confectioners' sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Classic Carrot Cake

1. 1 can (8 ounces) unsweetened crushed pineapple -

2. 4 large eggs, room temperature -

3. 2 cups shredded carrots (about 4 medium) -

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 -

How to cook deliciously - Classic Carrot Cake

1. Stage

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

2. Stage

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. Stage

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

4. Stage

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