Old-Fashioned Carrot Cake
MY FAMILY thinks this is the best carrot cake ever! We love the moist texture.
The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house!
-Muriel Doherty, Phoenix, Arizona
SERVINGS
|
12-16
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
55 min.
|
TOTAL
|
85 min.
|
INGREDIENTS
- 4 eggs
- 2 cups sugar
- 3 cups finely shredded carrots
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup chopped walnuts
- FLUFFY FROSTING:
- 1/4 cup all-purpose flour
- 3/4 cup milk
- 3/4 cup butter, softened
- 2 cups confectioners' sugar
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Additional chopped walnuts
DIRECTIONS
In a large mixing bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack to cool.
In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts. Yield: 12-16 servings.