I am going to announce now that I am not a fan of sweet desserts. So it surprised me just how much I love making and eating this carrot cake and its cream cheese frosting.
I may eat 3 spoons of ice cream here and a bite size snicker bar there, but I do not indulge in long periods of sweetness. I would normally buy a slice of tres leches and it would last me a week simply because I take three bites a day.
What I love about this carrot cake is that it is not sweet, it is not extremely thick and it is moist and tasty.
The addition of walnuts is another plus. It brings a great texture to the cake.
I know we usually see carrot cakes being thick and multiple layers but again with my half sweet tooth I always make this a "shorter" cake. I usually get two cakes and it does not last. In fact with this baking the first cake was 3/4 way done before the second cake was done baking.
The best part of this cake is that it is extremely easy to make and it comes out so great people would think you are a professional.
Let us not discuss my frosting skills. Ha. Surely that was the most frustrating part of the process for me. Trying to have a perfectly frosted cake, while also trying not to lick the edges of your knife is a hard process. And it requires way more patience than I would ever have. I officially give much respect to professional bakers and frosters... including my mom.
And I stopped worrying about the cake being perfectly frosted but instead decided to dive in and grab a slice.
Carrot Cake with Cream Cheese Frosting
Keywords: bake dessert cake
Ingredients (Serves 8)
- 2 cups flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 1/2 tsp baking soda
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups grated carrots
- 8 oz crushed pineapple (drained)
- 3/4 cup chopped walnuts
- 1/4 cup chopped raisins
- 4 oz butter
- 8 oz cream cheese
- 3 1/2 cup icing sugar
- 2 tsp vanilla extract
Preheat oven to 350F
Sift flour, baking powder, cinnamon and baking soda
Add sugar, oil and incorporate into mixture (It would be a little firmer than expected)
Add your eggs one at a time beating well between
Add pineapple, walnuts and carrots. Mix in (be careful not to over mix)
Pour into greased and floured 9" pan (round)
Bake for 40 - 45 mins. Or until top springs back
Cool cake completely
Combine all ingredients
Frost cooled cake.
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