“Love this carrot cake . . . it's the best! Super moist and yummy!”
READY IN:
1hr 15mins
SERVES:
20-24
YIELD:
1 cake1
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease a 9x13 pan.
  2. Sift together first 6 ingredients (all dry ingredients)
  3. Add beaten eggs, vanilla and salad oil; beat till well blended.
  4. Stir in the drained crushed pineapple, carrots and nuts
  5. Pour into prepared baking pan and bake for 1 hour, or until a toothpick inserted toward middle of the cake comes out almost clean.
  6. Frost cooled cake with CREAM CHEESE FROSTING: 1- 8 oz pkg. cream cheese, softened, 1/2 cup (1 cube) real butter, and about 1 to 1-1/2 cups of powdered sugar, or to taste. I like my cream cheese frosting just lightly sweetened!
  7. Chill until frosting is set. Serve chilled.

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