Printable | Taste of Home

Old-Fashioned Carrot Cake

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

Printed from tasteofhome.com Oct 11, 2008

-----------------------Fold------------------------

Old-Fashioned Carrot Cake cont.

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.
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.