Carrot Cake with Cream Cheese Icing
1 hr 40 min12
A spiced carrot cake with crushed pineapple and nuts, topped with fluffy cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | |||||
| prepGrease and line a 9×13" pan with parchment paper | |||||
| 360 ml vegetable oil | Whisk oil & sugar, beat in eggs | Mix in dry ingredients | Fold in carrots, nuts & pineapple | Pour into pan, bake 350°F / 175°C, 40–50 min | Spread icing over cooled cake |
| 400 g sugar | |||||
| 4 eggs | |||||
| 250 g flour | |||||
| 2 teaspoons baking powder | |||||
| 2 teaspoons baking soda | |||||
| 1/2 teaspoon salt | |||||
| 2 teaspoons ground cinnamon | |||||
| 1 teaspoon ground cardamom | |||||
| 330 g grated carrots | |||||
| 120 g chopped nuts or unsweetened coconut (optional) | |||||
| 1 small can (225 g) crushed pineapple, lightly drained | |||||
| 1 stick / 113 g butter, softened | Beat butter & cream cheese until fluffy | Whip in salt, almond extract & vanilla | Add powdered sugar, whip until fluffy | ||
| 1 stick / 226 g cream cheese, softened | |||||
| 1/4 teaspoon salt | |||||
| 1/2 teaspoon almond extract (optional) | |||||
| 1 teaspoon vanilla | |||||
| 3–4 cups / 360–480 g powdered sugar | |||||
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