Ingredients for Best Carrot Cake With Cream Cheese Frosting
- 1 cup light brown sugar, packed
- 1 1/2 cups vegetable oil
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans or 1 cup walnuts
- 1 (8 ounce) package cream cheese, softened
- 1 pound powdered sugar (about 3 1/2 cups)
- 1/2 cup butter, softened (1 stick)
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 (8 ounce) can crushed pineapple, drained
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How to Make Best Carrot Cake With Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the grated carrots, crushed pineapple, and pecans (or walnuts).
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the cream cheese frosting: Beat together the softened cream cheese, butter, and powdered sugar until smooth and creamy. Add vanilla extract and beat until light and fluffy.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
359g
Fat
62g
Carbs
37g
