Carrot Cake with Cream Cheese Icing
This Carrot Cake with Cream Cheese Icing is more than just delicious, it’s a famous, award-winning recipe that won me a grand prize in a baking contest!
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated white sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 20 ounce can crushed pineapple drain half of the can
For the Frosting:
- 2 1/4 sticks of butter softened (18 tablespoons)
- 15 ounces cream cheese, softened
- 6 cups powdered sugar
- 1/2 cup nuts chopped, optional
Instructions
- Preheat oven to 350°F. Grease two 9-inch cake pans with cooking spray or one 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. 2 cups all-purpose flour,2 teaspoon baking powder,2 teaspoons cinnamon,1 1/2 teaspoon baking soda,1/2 teaspoon salt.
- In a large bowl, beat sugar and oil until well combined. Add eggs one at a time, beating well after each addition. 2 cups granulated white sugar,1 1/2 cups vegetable oil,4 large eggs.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated carrots, and drained pineapple. 2 cups grated carrots,20 ounce can crushed pineapple.
- Pour batter evenly into prepared pan.
- Bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in pan for 10 minutes, then remove from pans and cool completely on wire racks before frosting.
- For the frosting: In a large bowl, beat the softened butter and cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. 2 1/4 sticks of butter,15 ounces cream cheese,.
- Add the powdered sugar, one cup at a time, beating on low speed until incorporated after each addition. 6 cups powdered sugar.
- Once all sugar is incorporated, increase mixer speed to medium-high and beat for 2-3 minutes until frosting is light and fluffy.
- When the cake is completely cool, spread frosting between layers, then frost the top and sides of the cake. If using nuts, sprinkle them over the top and sides of the cake. 1/2 cup nuts
- Option: For decorative piping, transfer some frosting to a piping bag fitted with a tip and decorate as desired.
- Store frosted cake in the refrigerator.
Notes
Tip: Make sure your butter and cream cheese are fully at room temperature before beating. Cold ingredients are the main reason frosting turns lumpy.
Nutrition
Calories: 608kcalCarbohydrates: 116gProtein: 5gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 17gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 36mgSodium: 417mgPotassium: 107mgFiber: 1gSugar: 35gVitamin A: 479IUVitamin C: 0.05mgCalcium: 85mgIron: 1mg
Tried this recipe?Let us know how it was!
