photo by DianaEatingRichly
- Ready In:
1 9x13 cake
- 1 1⁄2 cups oil
- 3 eggs
- 2 cups sugar
- 2 1⁄2 cups flour
- 2 cups grated raw carrots
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 (20 ounce) can crushed pineapple
- 1 cup chopped nuts (I use walnuts)
- 1 teaspoon salt
- 1 (8 ounce) package cream cheese
- 1 tablespoon margarine
- 1 lb powdered sugar
- 1 teaspoon vanilla
- 1 -2 teaspoon milk, to thin
- 1 dash salt
- Mix all cake ingredients together and bake at 350° for 50 minutes in 9x13-inch baking pan.
- Blend all icing ingredients well and cover cake generously.
Questions & Replies
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No doubt about it...this one is really grrrate! I made it according to the instructions, using chopped pecans in the cake. In the South, we traditionally put nuts in the cream cheese frosting, so I used finely chopped pecans there too. I made this for my Mom's 82nd birthday. Everyone was super impressed and Mom said it was the best carrot cake she'd ever eaten. Given 82 years of living, that's saying a bunch!
For a single layer, 9X9 pan, 3/4 C oil, 2 eggs, 1C sugar, 1 3/4 C flour, 1 C shredded carrots, 2 tsp baking soda, 1 tsp cinnamon and 1 tsp pumpkin pie spice, 15 ozs pineapple (chopped and drained if chunk pineapple), and same amt chopped walnuts and salt. For the icing, change only the amount of powdered sugar. I used MUCH less in my icing. Baking for 30 minutes was perfect.
This was very easy to make and delicious. I followed the recipe exactly except I just used one cup of oil, three tsp of cinnamon, and added a handful of raisins instead of nuts. Oh, and unlike some others, I did drain the crushed pineapple before adding. Otherwise I followed the recipe exactly - but took the cake out of the oven maybe 5 mins early (toothpick came out clean) - didn't even bother with the frosting - was delicious "as is"!
this is a carrot cake from the top drawer. lovely moist texture offset nicely by the crunchy walnut and pineapple. i halved the recipe since it's just the two of us - and had enough batter to fill a 9" pan + make 6 dainty muffins (which my husband will anyway sneak into his lunchbox). i frosted this using recipe #22932. (12/2/07: Note to self in case I make this again - I made this again using applesauce instead of oil, as suggested by the other reviewers, and the result was more of a pudding than a cake. We had it topped with some whipped cream and I didn't think it would hold up under cream cheese frosting)