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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

12-16 ServingsPrep: 30 min. + chilling Bake: 55 min. + cooling

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 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.

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Old-Fashioned Carrot Cake (continued)

Directions (continued)

Pour into a greased 13-in. x 9-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.

Nutrition Facts: 1 serving (1 piece) equals 652 calories, 40 g fat (12 g saturated fat), 93 mg cholesterol, 537 mg sodium, 69 g carbohydrate, 2 g fiber, 7 g protein.