Classic Carrot Cake

Name: Classic Carrot Cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 237 milliliters packed brown sugar; 59 milliliters butter, softened; 237 milliliters canola oil; 473 milliliters shredded carrots; 355 milliliters confectioners sugar; 454 grams packages each) cream cheese, softened; 4 eggs; 473 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 227 grams can unsweetened crushed pineapple; 0 teaspoons salt; 237 milliliters sugar; 2 teaspoons vanilla extract; 177 milliliters chopped walnuts

Classic Carrot Cake is a lacto ovo vegetarian recipe with 12 servings. One serving contains 559 calories, 8g of protein, and 27g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your Easter event. A mixture of baking soda, confectioners' sugar, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather inexpensive dessert. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Classic Carrot Cake, Classic Carrot Cake, and Classic Carrot Cake are very similar to this recipe.

Instructions

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.

Ingredients you will need

Baking Soda

Pineapple

Cinnamon

Carrot

Walnuts

All Purpose Flour

Juice

Egg

Salt

Cooking Oil

Equipment you will use

Bowl

Transfer to a greased 13-in. x 9-in. baking dish.

Equipment you will use

Baking Pan

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth.

Ingredients you will need

Powdered Sugar

Cream Cheese

Frosting

Vanilla

Butter

Equipment you will use

Bowl

Spread over cake.

Ingredients you will need

Spread

Equipment

Ingredients

Servings:

2teaspoons

baking soda 237milliliters

packed brown sugar 59milliliters

butter, softened 237milliliters

canola oil 473milliliters

shredded carrots 355milliliters

confectioners' sugar 454grams

packages each) cream cheese, softened 4

eggs 473milliliters

all-purpose flour 2teaspoons

ground cinnamon 227grams

can unsweetened crushed pineapple 0teaspoons

salt 237milliliters

sugar 2teaspoons

vanilla extract 177milliliters

chopped walnuts

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Carrot Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.