Carrot Cake with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
I ripped this recipe out of a magazine at Yale New Haven Hospital in 1980. I apologize to the next reader of that mag in the Pedi-ICU. You missed out on something wonderful, but I'm sharing it now! It's easy, it's delicious and it's been a staple in my family for over 30 years.
Author:
Recipe type: Cakes
Serves: 6
Ingredients
  • 1 Cup Mayonnaise
  • 2 Cups Sugar
  • 3 Eggs
  • 12 oz. can Crushed Pineapple - Do Not Drain!
  • 2½ Cups Shredded Carrots
  • 3 Cups Flour
  • 3 tsp. baking soda
  • 2 tsp. Cinnamon
  • 1 tsp. Salt
  • ½ Cup. Walnuts - Chopped
Instructions
  1. Mix mayonnaise with sugar and eggs till all is well mixed and smooth.
  2. Add pineapple and carrots and stir till combined.
  3. Add dry ingredients and nuts. Stir gently till mixed. Do not over mix!
  4. Bake in 2 greased 9 inch pans for 30 -35 minutes or in a 9x13 pan for 35 – 40 minutes. (Cake will be moist crumbles when you insert a toothpick in the center)
  5. Frost with cream cheese frosting.
Notes
Flavor will improve if cake you refrigerate the cake so it ages for 1 day before serving.
Recipe by Dang Good Cookin' at https://danggoodcooking.com/carrot-cake-cream-cheese-frosting/