Description
This old-fashioned carrot cake is moist and full of flavor. Topped with cream cheese frosting, it is one of my all-time favorite cakes.
Ingredients
Scale
- 2 c. sugar (or use 1 c. sugar and 1 c. brown sugar)
- 1 1/2 c. vegetable or canola oil
- 4 large eggs
- 2 1/2 c. shredded carrots (approx. 4 large carrots)
- 1 c. crushed pineapple, drained
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 3/4 c. chopped pecans or walnuts (optional)
- 1 pkg. (8oz.) softened cream cheese
- 1 c. softened butter (2 sticks)
- 1 tsp. vanilla extract
- 3 – 3 1/2 c. powdered sugar
- 1/4 tsp. salt
Instructions
- Preheat oven to 350°.
- Spray two 9″ round cake pans with cooking spray and cut parchment circles to place into the bottoms. Or you can bake this cake in a greased 9×13″ pan.
- In a mixing bowl, with paddle attachment, mix oil and sugar.
- Add the eggs and mix until creamy.
- Add the shredded carrots and pineapple. Mix to combine.
- In a separate bowl, mix the flour, baking powder, soda, salt, and cinnamon. Add this to the wet ingredients and mix only to combine.
- Stir in the nuts.
- Bake for 32 – 40 minutes or until a toothpick inserted in the center comes out clean. Cool.
- Beat the cream cheese until smooth, add the butter, and beat till it’s creamy.
- Add the vanilla, salt, and powdered sugar and mix, scraping the sides of the bowl. Beat for about a minute or until it’s creamy and fluffy.
- Frost cake when cool.
- Store this cake in the refrigerator for up to a week.
Notes
- This cake can be made ahead of time and stored in the refrigerator.
- Use fresh carrots for better flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 563
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
Keywords: carrot cake, cream cheese frosting, dessert