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Carrot Cake with Cream Cheese Frosting

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.
NOTE: Thanks to a change in how my recipe template handles recipes, there is no longer a section for baking temps! Imagine that! Gone!
Soooo, please preheat your oven to 350F. My OCD thanks you and I will sleep better tonight.
Course Cakes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Toni

Ingredients

  • 1 Cup Mayonnaise
  • 2 Cups Sugar
  • 3 Eggs
  • 12 oz. can Crushed Pineapple - Do Not Drain!
  • 2 1/2 Cups Shredded Carrots
  • 3 Cups Flour
  • 3 tsp. baking soda
  • 2 tsp. Cinnamon
  • 1 tsp. Salt
  • 1/2 Cup. Walnuts - Chopped

Instructions

  • Mix mayonnaise with sugar and eggs till all is well mixed and smooth.
  • Add pineapple and carrots and stir till combined.
  • Add dry ingredients and nuts. Stir gently till mixed. Do not over mix!
  • 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)
  • Frost with cream cheese frosting.

Notes

Flavor will improve if cake you refrigerate the cake so it ages for 1 day before serving.