Give treat to your sweet tooth with this yummy Classic Carrot Cake. Let’s check out its ingredients and method of preparation.

Ingredients

  • 1 can (8 ounces) unsweetened crushed pineapple
  • 4 large eggs
  • 2 cups shredded carrots (about 4 medium)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts

Frosting

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1-1/2 cups confectioners’ sugar

Method

1. Preheat oven to 350°. Grease a 13×9-in. baking dish. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended.

2. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended.

3. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.

4. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners’ sugar. Spread over cake.