Old-Fashioned Carrot Cake

Total Time

Prep: 30 min. + chilling Bake: 55 min. + cooling

Makes

16 servings

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
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Ingredients

  • 4 large 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 whole 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

  1. 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.
  2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
  3. 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.

Nutrition Facts

1 piece: 652 calories, 40g fat (12g saturated fat), 93mg cholesterol, 537mg sodium, 69g carbohydrate (52g sugars, 2g fiber), 7g protein.

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