14 Carrot Cake

⏱ 80 mins 🍽 16 serving(s) 🏷 Dessert

This celebrated carrot cake, a favourite among engineers, is a moist and flavourful dessert. It combines grated carrots, crushed pineapple, and walnuts in a spiced batter, baked until springy. Once cooled, it's finished with a rich frosting made from cream cheese, margarine, and more pineapple and nuts. The recipe yields 16 generous portions.

14 Carrot Cake

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups sugar
  • 1 1/2 cups oil
  • 4 eggs
  • 2 cups carrots
  • 1 (8 1/2 ounce) can pineapple
  • 1/4 cup walnuts
  • 1 -3 ounce cream cheese
  • 1 1/4 cups powdered sugar
  • 1/2 cup margarine
  • 1/8 cup pineapple
  • 1/4 cup walnuts

Method

  1. Drain the crushed pineapple and chop the walnuts, reserving 1/8 cup of the pineapple for the frosting later.
  2. Grate enough carrots to measure 2 cups.
  3. Sift the flour, baking powder, baking soda, salt, and cinnamon into a mixing bowl.
  4. Add the sugar, oil, and eggs to the dry ingredients and combine thoroughly.
  5. Fold in the grated carrots, the drained pineapple (except the reserved 1/8 cup), and 1/4 cup of the chopped walnuts.
  6. Transfer the batter to a greased and floured 9 x 13 inch baking pan.
  7. Bake at 350 degrees F for 35 minutes to one hour, or until the surface springs back when pressed gently.
  8. Allow the cake to cool completely in the pan.
  9. For the frosting, beat the cream cheese, powdered sugar, and margarine together until light and fluffy.
  10. Mix in the reserved 1/8 cup of pineapple and the remaining walnuts.
  11. Spread the frosting evenly over the cooled cake.

Nutrition (per serving)

Sodium408100 mg

Recipe details

CategoryDessert
AuthorKathy2 in Salt Lake