Cook
45m
Ingredients
Method
Turn cooking mode on
Prepare the Cake
1.
Preheat the oven to 350°F. Grease a 13- x 9-inch baking pan with baking spray. Drain the pineapple, reserving 2 tablespoons juice.
1 can Crushed pineapple in juice
2.
Beat the carrots, sugars, oil, eggs, drained pineapple, and 2 tablespoons reserved pineapple juice with an electric mixer on low speed until well blended, about 1 minute.
2 cup Shredded carrots
1 cup Granulated sugar
1 cup Light brown sugar
1 cup Canola oil
4 large Eggs
3.
Whisk together the flour, walnuts, baking soda, cinnamon, and salt in a large bowl. Gradually add the flour mixture to the carrot mixture, beating on low speed until combined after each addition. Spread evenly in the prepared pan.
2 cup All-purpose flour
3/4 cup Walnuts
2 tsp Baking soda
2 tsp Ground cinnamon
1/2 tsp Table salt
4.
Bake in the preheated oven until a wooden pick inserted in the center comes out clean, about 40 minutes. Cool the cake completely in the pan, about 1 hour.
Prepare the Frosting
1.
Beat the cream cheese and butter with an electric mixer on medium speed until smooth, about 3 minutes. Beat in the vanilla. Gradually add the powdered sugar, beating until smooth after each addition. Spread the frosting evenly over the cooled cake. Garnish, if desired.
2 package Cream cheese
2 oz Salted butter
2 tsp Vanilla extract
1 1/2 cup Powdered sugar
For
12
M
I
CAKE
1
can
Crushed pineapple in juice, 8 oz, undrained
2
cup
Shredded carrots, from 3 medium carrots
1
cup
Granulated sugar
1
cup
Light brown sugar, packed
1
cup
Canola oil
4
large
Eggs
2
cup
All-purpose flour, about 8 1/2 ounces
3/4
cup
Walnuts, chopped, toasted
2
tsp
Baking soda
2
tsp
Ground cinnamon
1/2
tsp
Table salt
FROSTING
2
package
Cream cheese, 8 oz each, softened
2
oz
Salted butter, 1/4 cup, softened
2
tsp
Vanilla extract
1 1/2
cup
Powdered sugar, about 6 ounces
Walnuts, chopped, toasted, for garnish
Only visible to you
Made it?
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Cook
45m
Ingredients
Method
Turn cooking mode on
Prepare the Cake
1.
Preheat the oven to 350°F. Grease a 13- x 9-inch baking pan with baking spray. Drain the pineapple, reserving 2 tablespoons juice.
1 can Crushed pineapple in juice
2.
Beat the carrots, sugars, oil, eggs, drained pineapple, and 2 tablespoons reserved pineapple juice with an electric mixer on low speed until well blended, about 1 minute.
2 cup Shredded carrots
1 cup Granulated sugar
1 cup Light brown sugar
1 cup Canola oil
4 large Eggs
3.
Whisk together the flour, walnuts, baking soda, cinnamon, and salt in a large bowl. Gradually add the flour mixture to the carrot mixture, beating on low speed until combined after each addition. Spread evenly in the prepared pan.
2 cup All-purpose flour
3/4 cup Walnuts
2 tsp Baking soda
2 tsp Ground cinnamon
1/2 tsp Table salt
4.
Bake in the preheated oven until a wooden pick inserted in the center comes out clean, about 40 minutes. Cool the cake completely in the pan, about 1 hour.
Prepare the Frosting
1.
Beat the cream cheese and butter with an electric mixer on medium speed until smooth, about 3 minutes. Beat in the vanilla. Gradually add the powdered sugar, beating until smooth after each addition. Spread the frosting evenly over the cooled cake. Garnish, if desired.
2 package Cream cheese
2 oz Salted butter
2 tsp Vanilla extract
1 1/2 cup Powdered sugar
For
12
M
I
CAKE
1
can
Crushed pineapple in juice, 8 oz, undrained
2
cup
Shredded carrots, from 3 medium carrots
1
cup
Granulated sugar
1
cup
Light brown sugar, packed
1
cup
Canola oil
4
large
Eggs
2
cup
All-purpose flour, about 8 1/2 ounces
3/4
cup
Walnuts, chopped, toasted
2
tsp
Baking soda
2
tsp
Ground cinnamon
1/2
tsp
Table salt
FROSTING
2
package
Cream cheese, 8 oz each, softened
2
oz
Salted butter, 1/4 cup, softened
2
tsp
Vanilla extract
1 1/2
cup
Powdered sugar, about 6 ounces
Walnuts, chopped, toasted, for garnish
Only visible to you
Made it?
Cancel
