Classic Carrot Cake Recipe
Position rack in centre of oven, then preheat to 350°F. Spray 2 round 9-inch cake pans with non-stick cooking spray, then line with parchment.
Combine flour, sugar, baking soda, cinnamon, nutmeg, salt and cloves in a large bowl.
Add mayonnaise, milk and eggs. Beat with an electric mixer for 2 minutes on low speed, scraping side of bowl frequently.
Stir in carrots, pineapple and walnuts. Divide evenly between prepared pans.
Bake until a toothpick inserted in the centre comes out clean, 40 minutes. Cool on wire rack for 10 minutes. Remove from pans and let cool completely.
Beat icing sugar, cream cheese, margarine, lemon juice and vanilla in a medium bowl with an electric mixer until light and creamy, about 5 minutes. Evenly spread frosting over tops of both cakes, then stack on on top of the other.
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Last updated: August 3rd, 2021
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