Classic Carrot Cake

Ingredients

• 1 can (8 ounces) unsweetened crushed pineapple
• 2 cups shredded carrots
• 4 eggs
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup chopped walnuts

Frosting

• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons vanilla extract
• 1 1/2 cups confectioners' sugar

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.

Transfer to a greased 13x9 inch baking dish. Bake at 350 degrees F. for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool 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 until smooth. Spread over cake.

Yield: 12 servings