Ingredients
4 large eggs2 cups sugar3 cups finely shredded carrots1 package (8 ounces) cream cheese, softened1-1/2 cups vegetable oil2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1 teaspoon salt1 can (8 ounces) crushed pineapple, drained1 cup chopped walnutsFLUFFY FROSTING:1/4 cup all-purpose flour3/4 cup whole milk3/4 cup butter, softened2 cups confectioners’ sugar3/4 cup sugar1/2 teaspoon salt1 teaspoon vanilla extractAdditional chopped walnuts
Preparation
In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.
