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Carrot Cake with Cream Cheese Frosting


  • Author: Chew Out Loud
  • Yield: makes one 9x13 pan 1x

Description

This carrot cake is a moist, tender, no-fail recipe that always impresses. The cake is an easy one-bowl method for easy cleanup! We love our carrot cake chunky with raisins and walnuts, but omit if if you want. The cream cheese frosting is fabulous!


Ingredients

Scale
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp table salt
  • 3 tsp cinnamon
  • 1 1/2 cups white sugar
  • 1 1/4 cup olive oil
  • 4 large eggs, lightly beaten
  • 2 cups grated raw, peeled carrots
  • 1 can (8-10 oz) can crushed pineapple, drained
  • 1/2 cups raisins
  • 1/2 cups chopped walnuts (optional)
  • Cream Cheese Frosting:
  • 1/2 cups softened butter
  • 16 oz softened cream cheese
  • 1 tsp vanilla extract
  • 1 lb powdered sugar

Instructions

  1. Preheat oven to 350F with rack on lower middle position. Press a long sheet of foil into a 9×13 pan, with extra foil hanging over edges for easy cake removal. Grease the foil.
  2. Sift together flour, baking powder, baking soda, salt, and cinnamon, mixing well. Form a well in the center. Add sugar, oil, and eggs into the well and mix wet ingredients by hand. Fold into dry ingredients until fully incorporated.
  3. Fold in carrots, pineapple, raisins, and optional walnuts.
  4. Bake in greased, foil-lined pan about 45 minutes or until toothpick comes out almost clean. Cool and remove with foil sling. Frost as desired.
  5. Cream Cheese Frosting:
  6. Combine butter, cream cheese, and vanilla. Beat well. Add sugar gradually and beat well. If too thick, add small amount of milk. If too thin, add small amounts of sugar until desired consistency is reached. Frosting naturally thickens and firms up as it sits.