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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I entered this yummy, moist carrot cake in a Colorado Outfitters Association dessert contest, and it took first place! Ingredients:
1 can (8 ounces) unsweetened crushed pineapple |
2 cups shredded carrots |
4 eggs |
1 cup sugar |
1 cup packed brown sugar |
1 cup canola oil |
2 cups king arthur unbleached 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:
1. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.
2. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12 servings.
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