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Classic Carrot Cake

I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! —Cheri Eby, Gunnison, Colorado
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    15 servings

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

Directions

  • Preheat oven to 350°. Grease a 13x9-in. baking dish.
  • 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.
  • Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.
  • For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.
Nutrition Facts
1 piece: 555 calories, 34g fat (10g saturated fat), 88mg cholesterol, 361mg sodium, 59g carbohydrate (44g sugars, 2g fiber), 6g protein.

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