Carrot Cake
| Preheat oven to 350°F | |||||
| Grease and flour a 9x13-in pan | |||||
| Drain the pineapple well | |||||
| 2 cups all-purpose flour | whisk | stir together until just combined | fold in | bake 350°F 35 to 45 min, cool completely | spread over cake |
| 2 tsp baking soda | |||||
| 2 tsp ground cinnamon | |||||
| 1/2 tsp salt | |||||
| 4 large eggs, room temperature | beat until smooth | ||||
| 2 cups sugar | |||||
| 1 cup vegetable or canola oil | |||||
| 1 tsp vanilla extract | |||||
| 2 cups carrots, finely grated | |||||
| 1 can (8 oz) crushed pineapple, drained | |||||
| 1 cup walnuts or pecans, chopped | |||||
| 8 oz cream cheese, softened | beat until smooth | beat in until fluffy | |||
| 1/2 cup unsalted butter, softened | |||||
| 3 cups powdered sugar | |||||
| 1 tsp vanilla extract | |||||
- Preheat oven to 350°F
- Grease and flour a 9x13-in pan
- Drain the pineapple well
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 4 large eggs, room temperature
- 2 cups sugar
- 1 cup vegetable or canola oil
- 1 tsp vanilla extract
- 2 cups carrots, finely grated
- 1 can (8 oz) crushed pineapple, drained
- 1 cup walnuts or pecans, chopped
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Steps
- whisk: all-purpose flour, baking soda, ground cinnamon, salt
- beat until smooth: eggs, sugar, vegetable or canola oil, vanilla extract
- stir together until just combined: step 1, step 2
- fold in: step 3, carrots, crushed pineapple, walnuts or pecans
- bake 350°F 35 to 45 min, cool completely: step 4
- beat until smooth: cream cheese, unsalted butter
- beat in until fluffy: step 6, powdered sugar, vanilla extract
- spread over cake: step 5, step 7
