Description
A delightful carrot cake filled with freshly grated carrots, tangy pineapple, and topped with rich cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, mix the vegetable oil and eggs until combined. Stir in the grated carrots, drained pineapple, and optional nuts. Combine the wet ingredients with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks. Prepare the frosting by beating together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Spread frosting between layers and on top of the cooled cake. Enjoy!
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg