Classic Carrot Cake
  • Cooking Time: 35-40 minutes
  • Servings: 12 servings
  • Preparation Time: 20 minutes
  • 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
  1. 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.
  2. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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.