Ingredients for Carrot Cake With Cream Cheese Frosting
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- Cinnamon
- White Sugar
- ¾ cup vegetable oil
- 4 large eggs
- Crushed Pineapple
- ½ cup shredded coconut
- Carrots
- 8 ounces cream cheese (softened)
- ½ cup (1 stick) unsalted butter (softened)
- Vanilla
- 3-4 cups powdered sugar
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How to Make 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, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon ground cinnamon.
- Add 1 ½ cups granulated sugar, ¾ cup vegetable oil, 4 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer until well combined.
- In a separate bowl, combine 2 cups grated carrots, 1 cup crushed pineapple (well-drained), and ½ cup shredded coconut.
- Gently fold the carrot mixture into the batter until just combined. Stir in ½ cup chopped walnuts or pecans (optional).
- Pour batter into the prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Frosting:** In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), and 2 teaspoons vanilla extract until smooth.
- Gradually add 3-4 cups powdered sugar, beating until light and fluffy. Add more powdered sugar if needed to reach desired consistency.
- Spread frosting evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
280 g
Sugar
1677g
Fat
852g
Carbs
215g
