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Classic Carrot Cake with Cream Cheese Frosting

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Ingredients

  • 1 Cup Granulated Sugar
  • 1 Cup Brown sugar (packed)
  • 1 Cup Vegetable oil
  • 3 Large Eggs
  • 8 oz Crushed pineapple Well drained and pressed to remove any extra juice.
  • 1/2 Cup Flaked coconut
  • 1 Cup Chopped walnuts
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Vanilla extract
  • 2 Cups Grated carrot (drained) YES! It is so much better if you grate your carrots with a cheese grater and squeeze out any juice.
  • 2 1/2 Cups All-purpose flour
  • 1 1/2 Teaspoons Ground cinnamon
  • 1/8 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Ginger

Cream Cheese Frosting

  • 8 Tablespoons Salted butter (1 stick) Room Temp
  • 8 Ounces Cream Cheese Room Temp
  • 2 Teaspoons Vanilla extract
  • 3 Cups Powdered Sugar

Instructions

  • Preheat oven to 350.
  • Wash and peel 3-4 large carrots. Finely grate with a cheese grater and squeeze out any extra juice over a cup or into the sink.
  • Add flour, baking soda and powder, salt and spices into a bowl. Whisk to combine.
  • Add all other ingredients together and mix until incorporated.
  • Add in half of your flour, stir batter well and add the last half.
  • Prepare 9x13 pan with nonstick spray. Prepare 2 9" baking rounds with nonstick spray on sides and bottom. Add a parchment sheet to the bottom of the rounds for easy removal.
  • Bake 9x13 for 40-45 minutes
  • Bake 9" rounds for 30-33 minutes
  • Toothpicks should come out clean when testing the cake for doneness.
Course: Dessert

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