1 c. crushed pineapple, drained
2 c. carrots, shredded
1 c. cane sugar
1 c. brown sugar
1 c. canola oil
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
¼ tsp salt
¾ c. walnuts, chopped
Preheat oven to 350 degrees and grease a 9 x 13-inch pan. For a more festive presentation, use a well-greased, large tube pan with wax paper or parchment in the bottom. Another option: two 9-inch round pans ( also lined with parchment). Stack and frost to make a 2-layer cake.
This recipe makes 6 cups batter. In our house, with only 2 people, we freeze 3 cups batter (up to 2 months) and bake only 1, 9-inch round cake at a time. The same goes for the frosting: we use half, and refrigerate the rest until we thaw batter and bake the 2nd cake.
To make the cake, drain a can of crushed pineapple, keeping 1 cup for this cake. (Reserve the juice and any remaining pineapple for another use.)
In a mixing bowl, beat the pineapple, carrots, eggs, sugars and oil. In another bowl, mix the flour, baking soda, cinnamon and salt. Gradually beat the flour mixture into the wet mixture. Mix in walnuts, and bake for 30-35 minutes. Done when toothpick comes out clean. Cool before frosting.
8 oz. cream cheese, room temperature
¼ cup butter, room temperature
2 ½ cups confectioner’s sugar
1 tsp. vanilla extract
Drizzle of milk or water
To make the frosting, cream together the cream cheese and butter. Add the vanilla. Mix in confectioner’s sugar gradually. Use drizzle of milk or water only if needed for consistency. Makes about 2 ¾ cups frosting.