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Gina Fox's Hudson Valley Carrot Cake

The addition of crushed pineapple keeps this classic carrot cake moist and light.

 

Preparation Time: 15 MINUTES


Cooking Time: ABOUT 55 MINUTES 

   
Yield: 8 to 10 servings

Measurements Ingredients Savings Availability
Extra Large White Eggs Weekly Special $1.99 - Save $1.70 Add to Shopping list
3/4 cup  Vegetable Oil $ Add to Shopping list
1 cup  sugar $ Add to Shopping list
1 tsp.  ground cinnamon $ Add to Shopping list
1 tsp.  Vanilla Extract $ Add to Shopping list
1 tsp.  Baking Soda $ Add to Shopping list
1/2 tsp.  salt $ Add to Shopping list
1-1/2 cups  flour $ Add to Shopping list
1 cup  Shredded Coconut $ Add to Shopping list
1 cup (about 3 mediu  Carrots $ Add to Shopping list
 

Shredded

1/2 cup  Walnuts $ Add to Shopping list
 

Chopped

1 8-oz can  Crushed Pineapple $ Add to Shopping list
3 oz. (1 stick)  Butter Weekly Special $2.99 - Save $1 Add to Shopping list
 

Softened

2-3 tbs.  Organic Milk Weekly Special $2.99 ea. - Save $0.90 Add to Shopping list
Pinch  salt $ Add to Shopping list
8 oz.  Cream Cheese $ Add to Shopping list
 

Softened

3 cups  Powdered Sugar $ Add to Shopping list
1/2 cup  Walnuts $ Add to Shopping list
 

For icing

The cake:

 

1. Preheat the oven to 350° degrees.

 
2. Lightly grease and flour a 9-inch-square baking pan (metal or glass is okay). In a large mixing bowl, beat together the eggs, oil and sugar. Add the cinnamon, vanilla extract, baking soda, salt, and flour. Stir in the remaining items.

 

3. Pour everything into the baking pan and cook for 50 to 60 minutes. Remove, let cool.

 

The icing:


1. In a bowl, combine the cream cheese, butter, salt, powdered sugar, and milk. Blend well.

 

2. Apply the cream cheese frosting with a spatula (the long, thin, rounded metal type; or a butter knife). Sprinkle with chopped walnuts.