???? Embrace the classic goodness of this moist and flavorful carrot cake, made with love and warm spices. The cream cheese frosting adds the perfect touch of sweetness to every bite! ????????
Ingredients:
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups vegetable oil
- 4 eggs
- 2 cups grated carrots
- 1 (8-ounce) can crushed pineapple, drained
- 3/4 cup chopped walnuts (optional)
- 1 cup flaked coconut (optional)
For the Cream Cheese Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- Stir in the vegetable oil and eggs until well combined.
- Fold in the grated carrots, crushed pineapple, chopped walnuts (if using), and flaked coconut (if using).
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely on a wire rack before frosting.
For the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened butter and cream cheese until creamy and smooth.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Optional: Garnish with additional chopped walnuts or shredded carrots for a beautiful finishing touch.
Indulge in the classic goodness of Carrot Cake III, a delightful blend of moist carrot goodness, crushed pineapple, and warm spices. Topped with a creamy cream cheese frosting, this cake is a timeless treat that brings joy to any gathering or a simple afternoon snack. Share the love and savor every forkful of this homemade delight!
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Yield: 1 (9×13-inch) cake
