Ingredients
- 1 can (8 ounces) ) crushed pineapple (or 2/3 cup crushed pineapple plus 2 tablespoons juice)
- 2 cups (lightly packed) shredded carrots, peeled
- 4 eggs
- 3/4 cup sugar
- 3/4 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
- 1 cup Diamond of California® chopped walnuts,
- 12 walnut halves or 1/4 cup chopped walnuts, for decorating
- Frosting
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
The Steps
- Drain pineapple reserving 2 tablespoons pineapple juice for the cake batter.
- In a large mixing bowl, combine shredded carrots, eggs, sugars, oil, crushed pineapple and pineapple juice. Beat with an electric mixer until well blended. In a separate bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into the wet mixture until blended. Stir in walnuts.
- Pour batter into a greased 13 x 9-inch baking pan. Bake at 350°F for 35-40 minutes or until a toothpick inserted at the center comes out clean. Cool on a wire rack
- To make frosting, beat cream cheese and butter in a large mixing bowl until smooth. Add vanilla. Then, gradually beat in powdered sugar and mix until smooth. Once cake is cool, spread frosting over cake. Arrange walnut halves evenly on top then cut into 12 squares, or sprinkle chopped walnuts on top.Layer cake variation: Bake batter in two greased 9-inch round cake pans for 30-40 minutes until centers test done. Cool. Frost between layers, on top and sides; decorate with walnuts.
