Best Carrot Cake

Submitted by Kittencalrecipezazz

"I have made this cake many times it's very good, I use my recipe#90142 to frost the top but you may use your own favorite frosting :)"

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 10

ingredients

• 236.59 ml all-purpose flour
• 9.85 ml baking soda
• 9.85 ml baking powder
• 2.46 ml salt
• 9.85 ml cinnamon
• 4 large eggs
• 295.73 ml vegetable oil
• 236.59 ml white sugar
• 236.59 ml light brown sugar, packaed (or use 2 cups white sugar)
• 14.78 ml vanilla
• 709.77 ml grated carrots
• 226.79 g can crushed pineapple, well drained
• 354.88 ml chopped walnuts or 354.88 ml pecans

directions

1. Set oven to 350 degrees F.
2. Grease and flour a 13 x 9-inch baking pan.
3. In a medium bowl, combine flour, baking soda, baking powder, salt and cinnamon.
4. In a large bowl using an electric mixer beat together eggs, oil, both sugars and vanilla until very well blended.
5. Mix in the carrots, crushed pineapple and walnuts.
6. Add in the flour mixture; beat to combine.
7. Transfer batter to prepared baking dish.
8. Bake about 50 minutes, or until cake tests done.
9. Cool completely in the pan before frosting.

Reviews

[Susiecat too]

This is a delicious, moist carrot cake. Just FYI, I got a tad more than 3 cups shredded carrots from a 1 lb. bag. I made one change, and used 1 3/4 cups brown sugar and omitted the white sugar. Everything else I left as is, and this cake is spectacular. I will make it again and again. I used my own favorite cream cheese frosting (similar to yours but without any whipping cream or whipped topping, and with the addition of a teaspoon of almond extract) and this cake was gobbled right up for dessert tonight. Yummy! Thanks Kittencal for another guaranteed success!

 

[dawne t.]

Great flavor but quite dry. I will play with the recipe to try to add some moisture.