Moist Carrot Cake With Cream Cheese Frosting

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Carrot Cake:

2 cups all purpose flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

2 cups brown sugar

4 eggs

1 cup vegetable oil, (we used grapeseed oil)

1/2 cup chopped nuts, (we used almonds, but walnuts are good too)

2 cups grated carrots, 3-4 carrots, depending on size

1 cup pineapple, canned crushed with the juice drained (or if you are using chunks, break up in the food processor)

*Optional: 1 cup raisins or chocolate chips or coconut flakes (or a combination of you choice)

Cream Cheese Frosting:

1/2 cup butter, at room temperature

8 ounces cream, cheese at room temperature

2 cups confectioners' sugar

1 teaspoon pure vanilla extract


1/2 cup chopped walnuts for garnish


Carrot Cake:

1. Preheat the oven to 350F.

2. Grease a 9x13 baking dish with a little oil.

3. You will use an electric mixing bowl for this cake.

4. Measure the flour, baking powder, baking soda, salt cinnamon and brown sugar into a mixing bowl and stir together with a spatula.

5. Peel and either use a food processor or a grater to grate the carrots finely.

6. Add the oil, eggs, grated carrots and drained pineapple to the dry ingredients and turn the electric mixer onto medium speed and beat until all the ingredients are well combined.

7. Pour into the prepared baking pan and place into the preheated oven.

8. Bake for 35-45 minutes until a toothpick inserted into the center of the cake comes out clean.

9. Remove and place onto a cooling rack.

10. Let cool completely before frosting.


Cream Cheese Frosting:

1. Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy.

2. Gradually beat in the confectioners' sugar until you reach a nice consistency. Beat in the vanilla.

3. Spread onto the cooled cake and garnish with the chopped walnuts on top.