Carrot Cake

Author:Inspired by Sunset Easy Basics, pg.176
Yield:12 to 15 servings


2 cups sugar
1 cups vegetable oil
1 tsp. vanilla extract
2 cups unbleached white flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
2 cups carrots, shredded, lightly packed
8 oz. crushed pineapple, well drained
1/2 cups walnut pieces, chopped
6 oz. cream cheese (2 pkgs), softened
6 tbsp. butter, softened
1 tsp. orange peel, grated (optional)
1 tsp. vanilla extract
2 cups powdered sugar, sifted


  1. Preheat oven to 350 °F (165 °C). Grease and flour-dust a 9x13" baking pan, or a 10" bundt pan; set aside.
  2. In a medium-size bowl, stir together sugar and oil. Beat in eggs, one at a time, then stir in vanilla. Stir in flour, baking powder, cinnamon, and baking soda. Add carrots, pineapple, and nuts; stir just to blend. Pour batter into prepared pan.
  3. Bake for 45 minutes if using a rectangular pan, 55 minutes if using a bundt pan, or until a wooden pick inserted in center comes out clean and cake starts to pull away from side of pan.
  4. Place pan on a wire rack to cool; or. if using a bundt pan, let cake cook in pan for 15 minutes, then turn out of pan and finish cooling on wire rack. Let cake cook completely efore frosting or glazing.
  5. In a small bowl mix together the frosting ingredients using a hand mixer. Continue to mix until the frosting reaches spreadable consistency.