A delicious and moist carrot cake with cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg ground
- 1/2 cup vegetable oil
- 4 eggs large,
- 2 cups carrots grated
- 1/2 cup crushed pineapple drained
- 1/2 cup walnuts chopped
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the vegetable oil and eggs to the dry ingredients and mix until well combined.
- Fold in the grated carrots, crushed pineapple, and chopped walnuts.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- In a separate mixing bowl, beat the cream cheese and butter until creamy.
- Gradually add the powdered sugar and vanilla extract, and continue to beat until smooth and well combined.
- Spread the cream cheese frosting evenly over the cooled cake.
- Serve and enjoy!
Nutrition
Calories: 450kcalCarbohydrates: 65gProtein: 6gFat: 19gFiber: 2g