Carrot Cake with Cream Cheese Icing

1 hr 40 min

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
1 1/2 cups / 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
2 cups / 400 g sugar
4 eggs
2 cups / 250 g flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
3 cups / 330 g grated carrots
1 cup / 120 g chopped nuts or unsweetened coconut (optional)
1 small can (8 oz / 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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