This Carrot Cake is perfectly moist, sweet and loaded with carrots, raisins, walnuts and pineapple, then topped with a delicious, delicate and easy to make cream cheese frosting.
1 hr 15 mins
Course: DessertCuisine: AmericanKeyword: cake recipes, carrort cake Servings: 10 Calories: 660kcal Author: Joanna Cismaru
2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon ground
1 1/2 cups sugar
1 cup vegetable oil
3 cups carrots grated
3/4 cup walnuts chopped
3/4 cup raisins
8 oz pineapple crushed, drained
For Cream Cheese Frosting:
12 oz cream cheese softened at room temperature
1/2 cup butter unsalted
1 tsp vanilla extract
3 cups confectioners sugar same as icing sugar or powdered sugar
Preheat oven to 350°F (175°C).
Prepare 2 8 inch cake pans. Cut out 2 parchment paper circles that will fit inside each pan and spray them with some cooking spray. Make sure to spray some cooking spray up the sides of the pans too.
In a large bowl whisk together the flour, baking soda, salt and cinnamon.
In another bowl add the sugar, eggs and vegetable oil. Whisk until it all comes together. Alternatively you could use your mixer.
Pour the wet ingredients into the dry ingredients and whisk everything until well combined.
Add the carrots, walnuts, raisins and pineapple. Using a spatula mix everything together until all the fruits are well incorporated into the batter.
Pour the batter into the 2 prepared pans, equally.
Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Let the cake cool in the pans for about 30 minutes, then turn them out onto a cooling rack or a cutting board and cool completely.
While the cake is cooling, make the cream cheese frosting. In the bowl of your mixer, beat the cream cheese together with the butter, then add the vanilla extract and confectioners sugar, and continue beating until smooth. Refrigerate until ready to use.
Start by placing 1 cake layer onto your serving cake platter, then spread some of the cream cheese frosting, about 1 1/2 cups, evenly over the cake layer. Add the other cake layer. Using a spatula, spread the cream cheese frosting evenly over the top of the cake and up the sides.
Refrigerate until ready to serve.
To reduce the calorie count, you could replace the vegetable oil with a cup of apple sauce. The cake will still be moist and delicious.
Keep the cake in a closed cake container in the fridge for up to 4 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 660kcal | Carbohydrates: 104g | Protein: 9g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 108mg | Sodium: 701mg | Potassium: 411mg | Fiber: 3g | Sugar: 71g | Vitamin A: 139.9% | Vitamin C: 16.7% | Calcium: 9.9% | Iron: 12.8%