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Carrot Cake
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Carrot Cake

Course Dessert

Ingredients

  • 2 ½ cups all purpose flour
  • 1 ¼ cups canola oil
  • 1 ¼ cups Organic sugar
  • 3 cups carrots, finely grated
  • 2 tsp cinnamon
  • 4 large eggs
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ¾ tsp kosher salt
  • 1 cup crushed pineapple, drained
  • ½ cup pecan nuts, optional

Cream Cheese Frosting

  • 100 g softened butter
  • 150 g cream cheese, room temperature
  • 500 g icing sugar
  • 1 tsp pure vanilla

Instructions

For the Cake

  • Preheat oven to 350℉.
  • Grease and line 2 9-inch square or round pans with parchment.
  • In the bowl of a stand mixer, beat eggs and sugar very well.
  • Add oil and beat just until blended.
  • Add sifted dry ingredients and mix until combined.
  • Fold in the carrots, pineapple and nuts (optional).
  • Divide the batter between the two pans and bake for 40 minutes.
  • Remove from the oven and let cool on a wire rack.
  • Remove from the pans and spread some frosting on one layer and sandwich together and use the rest of the icing to frost the cake.

For the Cream Cheese Frosting

  • Cream the butter and cream cheese until well combined and smooth.
  • Add vanilla and mix. 
  • Slowly add the icing sugar and mix well.