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
Classic Carrot Cake
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.
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