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Carrot Cake with Cream Cheese Icing

This Carrot Cake Recipe is extra special using a secret ingredient: PINEAPPLE! This no-fuss cake it sure to be a hit at your next party or get-together! 
Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

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

  1. Preheat your oven to 350 degrees F

  2. Grease and sugar a 9X13 inch pan

  3. Combine all of the dry ingredients (flour, baking powder/soda, cinnamon, sugar, and salt) in a medium mixing bowl. Wisk until well combined.  

  4. In a separate large mixing bowl, combine the oil, vanilla, eggs, and crushed pineapple.

  5. Gradually add the dry ingredients to the wet ingredients. Once combined, add the shredded carrots and nuts. 

  6. Add the batter to the prepared 9X13 inch pan and cook for 40-45 minutes. 

  7. Once finished, allow the cake to cool completely before icing it. 

Cream Cheese Frosting

  1. 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.