Ingredients
1 can (8 ounces) unsweetened crushed pineapple4 large eggs, room temperature2 cups shredded carrots (about 4 medium)1 cup sugar1 cup packed brown sugar1 cup canola oil2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1/4 teaspoon salt3/4 cup chopped walnutsFROSTING:2 packages (8 ounces each) cream cheese, softened1/4 cup butter, softened2 teaspoons vanilla extract1-1/2 cups confectioners’ sugar
Preparation
Preheat oven to 350°. Grease a 13x9-in. baking dish.
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish.
Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.
For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners’ sugar. Spread over cake.
