Wednesday, November 19, 2008

Classic Carrot Cake

This recipe is one of my favorites from one of my cooking magazines. It is absolutely delicious and you can alter it some to make it healthier.

1 can(8oz) unsweeatened crushed pineapple
2 C flour
1 C sugar
1C packed brown sugar
2t baking soda
2t cinnamon
1/4 t salt
4 eggs
1C vegetable oil
2C shredded carrots
3/4 C chopped walnuts ( i omit these)
2 packages (8oz) cream cheese, softened
1/4 C butter , softened
2 t vanilla extract
1 1/2 C confectioners' sugar

Drain pineapple, reserving 2 T juice. In a lg. mixing bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts if you use then. Transfer to a greased 13x9 baking dish. Bake at 350 for about 35 minutes or until a toothpick comes out clean. Cool before frosting. For frosting, in a small mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioner's sugar until smooth and ice cake.

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