Classic Carrot Cake
It is tradition in my family, as in most families I would imagine, that when it is your birthday you get to choose what kind of cake you want. For me, the choice is always the same year after year. I want my grandma to make her carrot cake. This recipe makes the most dense, moist, and perfectly delicious carrot cake you’ll ever eat and lucky for you…I’m going to share it with you!
Here’s what you’ll need…
- 1- 20 oz. can crushed pineapple (not in heavy syrup just pineapple juice)
- 2 cups shredded carrots
- 4 eggs
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup canola oil
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
For icing…
- 1- 8 oz. package cream cheese (softened)
- 1/2 cup of butter (softened)
- 1 and 1/4 cup confectioners sugar
The first thing you need to do is drain your crushed pineapple, being sure to set aside 2 tablespoons of the juice.
If you do not buy already shredded carrots then you will need to peel and shred two cups worth of carrots.
Next you will beat carrots, pineapple and reserved juice, eggs, sugars, and oil in a large bowl. In a small bowl combine flour, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into wet mixture until it is blended well. Pour mixture into a well greased 13×9 inch dish and bake at 350 degrees (325 if using convection) for 35-40 minutes. You can insert a toothpick into the center, if it comes out clean your cake is done.
Let cake cool to room temperature, then refrigerate or freeze before icing. I like to tip my cake out onto a cake board, but you can certainly ice it in the pan if you would rather. I am a huge fan of Pyrex baking dishes like these (PYREX 3QT Glass Baking Dish with Blue Cover 9″ x 13″ (Pyrex)
For icing you will beat softened cream cheese, softened butter, and confectioners sugar until smooth. Ice your perfect carrot cake, enjoy! Store in the refrigerator.
