Classic Carrot Cake

Ingredients:

Cake

• 1 (8 oz.) can unsweetened crushed pineapple
• 2 cups shredded carrots
• 4 eggs
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. salt
• 3/4 cup chopped walnuts

Frosting

•  2 (8 oz.) packages cream cheese, softened
• 1/4 cup butter, softened
• 2 tsp. 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 13x9 inch baking dish. Bake at 350℉ for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on 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.

Serves: 12

Submitted by Bill Stoecker from Taste of Home