Ingredients for 14 Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1 (20 ounce) can crushed pineapple, undrained
- 1/2 cup chopped walnuts
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup softened margarine
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How to Make 14 Carrot Cake
- Drain one 20-ounce can of crushed pineapple, reserving 2 tablespoons for the frosting. Chop 1/2 cup walnuts, reserving 1/4 cup for the frosting.
- Grate carrots until you have 2 cups.
- In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- Add 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, and 3 large eggs to the dry ingredients.
- Mix well until just combined.
- Gently stir in the grated carrots, 1 3/4 cups of the drained pineapple, and 1/4 cup of the chopped walnuts.
- Pour batter into a greased and floured 9x13 inch baking pan.
- Bake at 350°F (175°C) for 35-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup powdered sugar, and 1/4 cup softened margarine until smooth and fluffy.
- Stir in the reserved 2 tablespoons of pineapple and 1/4 cup walnuts.
- Frost the cooled cake.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
146g
Fat
23g
Carbs
16g
