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Carrot cake par excellence. Crushed pineapple makes this a moist cake, complemented by a lemon-flavored cream cheese frosting.
Yield: Serves 10-12.
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 4 eggs
- 2 cups sugar
- 1-1/4 cups oil
- 2 cups finely shredded carrots (about 6 medium size)
- 1 can (8 ounces) crushed pineapple, with liquid pressed out thoroughly
- 1 cup chopped walnuts
- Cream Cheese Frosting (recipe follows)
Sift dry ingredients together and set aside. Beat eggs lightly in a large mixing bowl. Gradually beat in sugar until the mixture is thick and lemon-colored. With a rubber spatula, gradually stir in the oil. Add dry ingredients, shredded carrots, pineapple, and walnuts and stir until well mixed. Turn into a greased and floured 13x9-inch pan. Bake at 350 degrees F for 55 to 60 minutes, or until done. Cool on rack, and frost when thoroughly cool with Cream Cheese Frosting
Cream Cheese Frosting
- 4 ounces cream cheese, at room temperature
- 1/4 cup butter or margarine, at room temperature
- 1 tablespoon lemon juice, strained
- 2-1/2 cups sifted confectioners sugar
Combine all ingredients, and beat until fluffy. Spread onto cooled cake.
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