I usually make this in one large pan, instead of layers. It is truely delicious.
Jan’s Carrot CakeDirections
- 3 cups all-purpose flour
- 2 1/2 cups sugar
- 1 tablespoons baking soda
- 1 tablespoons cinnamon
- 1 teaspoon salt
- 4 large eggs
- 1 1/2 cups salad oil
- 1 teaspoon vanilla extract
- 2 cups packed shredded carrots
- 2 cups chopped walnuts
- 1 20 oz. can crushed pineapple (w/juice)
Preheat oven to 350 degrees F. Grease and flour three 10-inch round cake pans or a 9x13” pan.
In a large bowl with a spoon, mix flour, sugar, baking soda, cinnamon and salt.
In a small bowl, with a fork, beat eggs slightly. Stir in saladoil and vanilla extract. Stir egg mixture, shredded carrots, walnuts and crushed pineapple into flour mixture just until
flour is moistened.
Pour batter into pan(s). Bake 40-45 minutes until toothpick comes out clean. Cool cake in pans on wire racks for 10 minutes. Remove cake from pans; cool completely on racks.
If using large pan, do not remove from pan.
When cake is cool, frost with Creamy Cheese Frosting (below).
Creamy Cheese Frosting
In large bowl, with mixer at medium speed, beat 12 oz package of cream cheese (softened), 1/2 c. butter (softened), 1 tbs. lemon juice and 1 1/2 tsp. vanilla extract until smooth. Gradually beat in 5 1/2 c. confectioners' sugar until smooth.
What's cookin' at your house?,