No regrets because you made it from scratch that is. And because it’s the most moist delicious cake you’ve ever baked ... and because it’s relatively simple for the making!
It’s a great addition to any holiday meal!
- 2 cup sugar
- 2 cup flour
- 2 teaspoon cinnamon
- 3 eggs beaten
- 1–2 teaspoon Allspice
- 1 cup chopped walnuts
- 1 cup oil
- 1/2 can crushed pineapple partially drained
- 3 cup grated carrots
Mix all the ingredients together and pour into two lightly greased cake pans. Bake at 350 degrees F for 35–45 minutes or until tooth pick comes out clean. Cool completely.
Cream Cheese Frosting:
- 1–8 oz pkg. of cream cheese
- 1 stick of butter
- 1 1/2 cup powered sugar
- 3 tsp. of vanilla
- Mix cream cheese and butter together until well blended. Add powdered sugar and vanilla and beat until creamy
A couple of tips:
I would definitely use a food processor for grating your carrots, or you’ll spend the entire duration of the Macy’s Thanksgiving Parade shredding carrots and your knuckles.
If you don’t have Allspice on hand you can substitute equal parts nutmeg, cinnamon, and cloves.
If you really like icing (like I do) you might want to make a double batch of icing. Eat a few bites in my honor.
Originally published on 4tunate