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Categories:
eggs sugar carrots cream cheese vegetable oil flour baking soda ground cinnamon salt pineapple walnuts all-purpose milk butter sugar sugar salt vanilla walnuts
Viewed: 51 - Published at: a year agoIngredients
- 4 large eggs
- 2 cups sugar
- 3 cups finely shredded carrots
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup chopped walnuts
- 1/4 cup all-purpose flour
- 3/4 cup whole milk
- 3/4 cup butter, softened
- 2 cups confectioners' sugar
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Additional chopped walnuts
Method
- In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts.
- Pour into a greased
- . Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
- In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.
