Description

This Carrot Cake with Cream Cheese Frosting is a crowd-pleaser with its moist texture and rich flavor. It’s made with fresh shredded carrots, sweet pineapple, and topped with creamy frosting, making it a perfect treat for any occasion.

Ingredients

Scale

2 cups all-purpose flour
1 3/4 cups granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
4 large eggs, lightly beaten
1 cup vegetable oil
1 tsp. vanilla extract
3 cups shredded carrots
1 8-oz. can crushed pineapple, drained
3/4 cup pecans, chopped
8 oz. cream cheese, room temperature
1/2 cup (one stick) unsalted butter, room temperature
3 cups confectioners' sugar, sifted
2 tsp. vanilla extract
1/8 tsp. salt

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Instructions

Preheat the oven to 325°F (160°C). Prepare a 9×13 inch baking pan with nonstick cooking spray.
In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt.
In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until blended.
Combine the egg mixture with the dry ingredients, stirring until just mixed.
Fold in the shredded carrots, crushed pineapple, and half of the chopped pecans.
Transfer the batter to the prepared baking dish and bake for 45 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool completely on a wire rack before frosting.

Notes

Ensure the butter and cream cheese are at room temperature for smooth frosting.
You can use walnuts instead of pecans for added flavor.
For a twist, add raisins or coconut to the batter.

Nutrition

Serving Size: 1 slice
Calories: 435
Sugar: 37g
Sodium: 350mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg