Classic Carrot Cake
Why I Love This Recipe
I found this recipie in the Taste of Home magazine, and was a first place winner in a dessert contest.
It is the best Carrot cake I have ever had. It is very moist inside, and has the cream cheese frosting on top.
Ingredients You'll Need
1 Can (8 ounces) unsweetened crushed pineapple
2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 eggs
1 cup vegetable oil
2 cups shredded carrots
3/4 cup chopped walnuts
Directions
Drain Pineapple, reserving 2 tablespoons juice ( Discard remaining juice) or save for another use.In a large mixing bowl, combine dry ingredients. Add the eggs, oil, carrots,pineapple and reserved juice; beat until combined. Stir in walnuts. Transfer to a greased 13-in. x 9-in. x 2 in. baking dish.
Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
