Out of all the sweets, cakes generally fall very near the bottom of my list. This carrot cake, on the other hand, is a unicorn among cakes. The cake stays moist from the carrots and pineapple, has the perfect amount of spice, and is topped with a classic cream cheese frosting. This is a recipe that has been passed down in my family. Oftentimes, my mom made this for our birthdays, but it would be perfect for any occasion.
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 cups sugar
1 1/2 cups oil
2 cups grated carrot
13 oz. crushed pineapple (in juice, not syrup), drained
1/2 cup walnuts, chopped
1/2 cup butter, room temperature
8 oz. cream cheese, room temperature
1 teaspoon vanilla
1 lb confectioners sugar (1 box)
1. Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan or two 9 inch cake pans.
2. Mix dry ingredients. Add sugar, oil and eggs. Mix to combine.
3. Add carrots and pineapple. Mix to combine.
4. Pour into prepared pan(s). Bake for 45 – 50 minutes. If using cake pans, let cool upside down on a wire rack or parchment paper.
5. Let cake cool completely before frosting. To prepare frosting, beat together the butter, cream cheese and vanilla. Add the sugar and mix well. Frost either the top of the cake (if using 13 x 9 pan) or assemble and frost the round cake. This article is helpful in frosting a tired round cake. Top with chopped walnuts.
Note: Carrot cake tastes best when it has a chance to be refrigerated before eating. If you can, refrigerate overnight, but at a minimum allow for a couple hours in the fridge before serving.