Easy Carrot Cake with Cream Cheese Frosting

This delicious carrot cake is easy to make, moist and tender. It's speckled with shredded carrots, pineapple chunks, walnuts and topped with a sweet-tangy cream cheese frosting. #carrotcake #carrotcakerecipe #easycarrotcake

Easy Carrot Cake with Cream Cheese Frosting

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.

Course Dessert

Cuisine American

Method Bake

Prep Time 30

Cook Time 35

Servings servings

Calories 301

Author Lily Ernst

Ingredients

Cake

2 cups (250g) all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
3/4 cups (150g) granulated sugar
3/4 cup (150g) lightly packed brown sugar
3 large eggs
3/4 cup (180ml) 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 - 250 g 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 13x9" cake pan; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.
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
In separate bowl, whisk together granulated and brown sugars, eggs, oil and vanilla until smooth. Add to flour mixture and stir just until moistened.
3/4 cups (150g) granulated sugar, 3/4 cup (150g) lightly packed brown sugar, 3 large eggs, 3/4 cup (180ml) vegetable oil, 1 tsp vanilla extract
Fold in carrots, pineapple and walnuts. Pour and spread into prepared baking pan.
2 cups (165g) grated carrots, 1 cup (8oz) canned crushed pineapple, drained , 1 cup (125g) chopped walnuts
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.
1 - 250 g pkg cream cheese, 1/2 cup (114g) unsalted butter, 1 tsp vanilla extract, pinch of salt, 3-4 cups powdered sugar, 1/4 cup finely chopped walnuts to sprinkle on top

Notes

Leftovers can be tightly covered and stored in the fridge for 3-4 days.

Nutrition