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Classic Carrot Cake with Cream Cheese Frosting

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Course: Dessert
Ingredients Method

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

Method
 

  1. Preheat oven to 350.
  2. 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.
  3. Add flour, baking soda and powder, salt and spices into a bowl. Whisk to combine.
  4. Add all other ingredients together and mix until incorporated.
  5. Add in half of your flour, stir batter well and add the last half.
  6. 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.
  7. Bake 9x13 for 40-45 minutes
  8. Bake 9" rounds for 30-33 minutes
  9. Toothpicks should come out clean when testing the cake for doneness.