Description
A moist and delicious carrot cake featuring pineapple and optional nuts, all topped with a classic, rich cream cheese frosting.
Ingredients
Scale
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups granulated sugar
1 cup vegetable oil
3 large eggs
2 cups grated carrots
1 8 oz can crushed pineapple, drained
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans (optional)
For the Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Step 3: In a large bowl, beat the sugar, oil, and eggs until smooth. Stir in the grated carrots, drained crushed pineapple, and vanilla.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the nuts if you are using them.
- Step 5: Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Step 6: To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until the mixture is creamy.
- Step 7: Spread the frosting evenly over the completely cooled cake. Slice and serve.
Notes
Ensure the cake is completely cool before frosting to prevent the frosting from melting.
The chopped walnuts or pecans are optional but add a wonderful texture and flavor.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American