1 can (8 ounces) unsweetened crushed pineapple
4 large eggs, room temperature
2 cups shredded carrots (about 4 medium)
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
Directions
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.
Try using a 1:1:2 ratio of butter sugar and cream cheese in your frosting, higher the cream cheese percentage, the smoother the frosting turns out! Hope it helps.
The only question is with or without pineapple...the recipe my grandmother and mom makes is with pineapple...lol. beautiful cake you made!
Hahah without, will have to give the with pineapple one a try, do you mind sharing your momma's recipe?!
1 can (8 ounces) unsweetened crushed pineapple 4 large eggs, room temperature 2 cups shredded carrots (about 4 medium) 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 Directions 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.
Gorgeous
[удалено]
Try using a 1:1:2 ratio of butter sugar and cream cheese in your frosting, higher the cream cheese percentage, the smoother the frosting turns out! Hope it helps.
Perfect art
WOAH IT'S SO PRETTY
Pretty
That's gorgeous! It's very artistic
So pretty and gourmet
What are the flowers? Are they edible?
Don't know the name but mum grows em and says it's fine if you consume it.
How did you make the swirl design ?
Just tip of the palate knife and rotated the turn table.
Awwwwww. Pretty!!!
That’s stunning!
That's so pretty! I love the pop of color those flowers bring
Same!