Description
This delicious and easy carrot cake is moist and tender. It’s speckled with shredded carrots, crushed pineapples, and walnuts and topped with a sweet-tangy cream cheese frosting.
Ingredients
Cake
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 3/4 cups (150g) granulated sugar
- 3/4 cup (150g) lightly packed brown sugar
- 3 large eggs
- 3/4 cup (188ml) vegetable oil
- 1 tsp vanilla extract
- 2 cups (165g) grated carrots
- 1 cup (8oz) canned crushed pineapple, drained (or 1 cup raisins soaked in hot water for 10 minutes)
- 1 cup (125g) chopped walnuts
Frosting
- 1 – 250g pkg cream cheese, softened
- 1/2 cup (114g) unsalted butter, softened
- 1 tsp vanilla extract
- pinch of salt
- 3–4 cups powdered sugar
- 1/4 cup finely chopped walnuts to sprinkle on top, optional
Instructions
- Preheat oven to 350F. Grease and flour a 13×9″ cake pan; set aside.
- In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.
- In separate bowl, whisk together granulated and brown sugars, eggs, oil and vanilla until smooth. Add to flour mixture and stir just until moistened.
- Fold in carrots, pineapple and pecans. Pour and spread into prepared baking pan.
- Bake for 35-40 minutes or until cake tester inserted in centre comes out clean. Let cool completely before frosting.
- Beat the cream cheese and butter until smooth. Beat in the vanilla and salt. Then beat in the powdered sugar one cup at a time until you reach your desired consistency. Spread over top of cake.
Notes
Leftovers can be tightly covered and stored in the fridge for 3-4 days.