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CARROT CAKE WITH CREAM CHEESE FROSTING

Print Recipe
Author Jehan Powell

Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 eggs
  • 2 cups finely grated carrots
  • 1 cup crushed pineapple drained well
  • Cream Cheese Frosting
  • ½ cup butter softened room temperature
  • 1 -8 oz package cream cheese room temperature
  • 6 cups confectioners’ sugar
  • ½ tsp pure vanilla extract
  • chopped walnuts optional

Instructions

  • To make the cake, preheat oven to 350 degrees.
  • In a large bowl mix flour, baking soda, baking powder, salt, cinnamon.
  • Add sugar, oil and eggs to flour mixture and mix well to combine.
  • Next add carrots and pineapple and stir vigorously but do not beat.
  • Coat a 13 x 9 baking pan with oil and flour. Pour cake batter into pan
  • Place in heat oven and bake for 30-35 minutes, or until the top springs back when touched. Remove from oven and place on a rack to cool.
  • To make the frosting place butter and cream cheese in a large bowl and beat on high with an electric mixer for 5 minutes until fluffy.
  • Next add confectioners’ sugar and vanilla extract and beat on low until combined, then beat on high for 5 minutes until light and fluffy. Spread on cooled cake and sprinkle with chopped walnuts.

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