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carrot-cake-recipe

Homemade Carrot Cake With Cream Cheese Frosting

simplywanderfull
Here's an easy carrot cake recipe with a cream cheese frosting. I love to use a can of crushed pineapple for maximum flavor.
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Ingredients
  

For The Cake

  • 3/4 cup vegetable oil
  • 1 cups sugar 200 g
  • 2 large eggs room temperature
  • 1 cups flour 120 g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoons ground cinnamon
  • 1 1/2 cups grated carrots*
  • 1/2 small can crushed pineapple lightly drained 4 oz
  • 1-1/2 cups Carrots *peeled and finely grated.

For The Cream Cheese Frosting

  • 1/2 stick softened salted butter
  • 1/2 stick softened cream cheese 4 oz
  • ¼ teaspoon salt
  • 1/4 teaspoon almond extract optional
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Instructions
 

  • Preheat oven to 350 degrees. Grease a 7x11 inch baking dish.
  • To a bowl, whisk the vegetable oil and sugar together.
  • Add the eggs and whisk until blended nicely.
  • In a separate bowl, add flour, baking powder, baking soda, salt, and cinnamon,. Mix well.
  • Add 1/2 the flour mixture to the wet mixture and stir in the flour blend. Now add the shredded carrots, and crushed pineapple.
  • Now add the rest of the flour blend and mix everything until blended. No need to over mix.
  • Pour the batter into the greased baking dish. Bake for 30-35 minutes or until a toothpick comes out clean in the middle of the cake. Allow the cake to cool before icing.

For The Icing:

  • To a bowl, add the butter and cream cheese. Blend the butter and cream cheese together using a hand-held mixer.
  • Now add the salt, vanilla extract, and almond extract and blend together.
  • Now slowly add in the powdered sugar until you get a beautiful icing.
  • Spread this delicious icing over top of the cake and enjoy!