Who would had thought that you can make cake extra delicious by adding carrots?! So bizarre but I must thank that genius human because it happens to be a personal fav! This carrot cake is extra moist due to a secret ingredient: PINEAPPLE!! So yummy! I’ve been making this cake for as long as I can remember and it never seems to disappoint. The cream cheese frosting is the perfect combination of savory and sweet.
If you’re anything like me, cake recipes can be confusing and easily mixed up (I have lost count of the number of cakes that I’ve had to throw away). On the contrary, this carrot cake is seriously no-fuss and turns out perfectly each time. The biggest challenge will be timing the bake correctly. The color of the cake batter is dark and therefore sometimes difficult to tell if it’s getting burnt or just right. I highly suggest using a toothpick in the center of the cake. If it comes out clean, your good to go! Watch closely!
I hope you all enjoy this delicious cake and please let me know what you think!
Carrot Cake with Cream Cheese Icing
Ingredients
Carrot Cake
- 2 Cups Flour
- 2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 2 tsp Cinnamon
- 2 Cups Sugar
- 1 tsp Salt
- 1 Cup Oil
- 1 tsp Vanilla Extract
- 4 Eggs
- 1 8 oz Can Crushed Pineapple
- 2 Cups Shredded Carrots
- 1/2 Cup Chopped Pecans (Optional)
Cream Cheese Icing
- 1 8 oz Box Cream Cheese, Softened
- 1/2 Cup Butter, Softened
- 2 Cups Powdered Sugar
- 2 tsp Vanilla Extract
Instructions
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Preheat your oven to 350 degrees F
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Grease and sugar a 9X13 inch pan
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Combine all of the dry ingredients (flour, baking powder/soda, cinnamon, sugar, and salt) in a medium mixing bowl. Wisk until well combined.
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In a separate large mixing bowl, combine the oil, vanilla, eggs, and crushed pineapple.
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Gradually add the dry ingredients to the wet ingredients. Once combined, add the shredded carrots and nuts.
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Add the batter to the prepared 9X13 inch pan and cook for 40-45 minutes.
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Once finished, allow the cake to cool completely before icing it.
Cream Cheese Frosting
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Using a mixer, whip together the softened cream cheese, butter, powdered sugar and vanilla until fluffy and smooth. Spread the icing on the cake and top with crushed nuts.
