Carrot Cake is one of my favorite desserts. I normally purchase one from the local grocery store’s bakery department and my favorite portion is the cream cheese frosting. The cream cheese frosting combines so nicely with the moist delicious cake filled with carrots and pineapple. Yes pineapple! Pineapple helps make the cake moist and delicious.
I was craving this cake this weekend but when I went to the store, they were out. What’s the next best way to get a dessert you love, yes make it yourself.
So, this is my homemade version of that Carrot Cake with a tasty homemade frosting. And, boy was it delicious! I topped the cake with crushed walnuts for an added flavor. It was perfect!
Gather your ingredients and prepare the batter. Once the cake has finished cooking, I allowed it to cool for 15-20 minutes. Once it has cooled, place a plate on top of the cake and carefully flip the cake over allowing the cake to slide out of the pan. Then prepare your ingredients for the frosting.
You want the cake completely cooled before adding the frosting on top. If the cake is still warm, place the cake in the refrigerator for abou 15 minutes. I used a spatula to add the frosting to the top and then smoothed the frosting over the top. Carefully so as not to tear the top of the cake.
Once the frosting is on the way you want, sprinkle with the crushed walnuts. Then slice, and enjoy.
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Carrot Cake with Cream Cheese Frosting
- 2 1/2 Cups All Purpose Flour
- 3 Cups carrots shredded
- 2 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Allspice
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Cup Brown sugar packed
- 1/2 Cup Granulated Sugar
- 3 Large Eggs
- 1 Cup vegetable oil
- 1 Cup Crushed Pineapple
- 6 Tablespoons Unsalted Butter room temperature
- 8 oz Cream Cheese softened
- 1 Teaspoon Pure Vanilla Extract
- 3 Cups Confectioners Sugar
- Preheat the oven to 350 degrees. Grease a 9x13 baking pan.
- In a large bowl, sift together the flour, cinnamon, allspice, salt, baking powder and baking soda.
- In a separate medium bowl, beat the brown sugar, granulated sugar, and the eggs together. Gradually add in the vegetable oil while whisking.
- Slowly add the powder ingredients into the liquid ingredients.
- Mix in the grated carrots and the crushed pineapple.
- Add the batter to the baking pan and place in the preheated oven.
- Bake for 25-35 minutes until a toothpick inserted into the middle comes out clean.
- While the cake is cooling add the icing ingredients to a medium bowl.
- Beat the icing until it is smooth.
- Slowly remove the cake from the pan.
- Spoon the icing onto the top and slowly spread it over the top for an even layer.
- Sprinkle chopped raisins and chopped walnuts on top of the icing. Serve.