Carrot Cake Cream Frosting (Printable Recipe)
Moist carrot cake with pineapple and cream cheese frosting. A nostalgic and easy treat for any occasion.
# Ingredients You'll Need:
→ Cake
01 -
2 cups shredded carrots
02 -
1 cup crushed pineapple, drained
03 -
1/2 cup sweetened shredded coconut
04 -
1 cup granulated sugar
05 -
1/2 cup brown sugar
06 -
3/4 cup vegetable oil
07 -
4 large eggs
08 -
2 cups all-purpose flour
09 -
2 teaspoons ground cinnamon
10 -
1 teaspoon baking soda
11 -
1 teaspoon baking powder
12 -
1/2 teaspoon salt
13 -
1 teaspoon vanilla extract
→ Frosting
14 -
16 ounces cream cheese, softened
15 -
1/2 cup unsalted butter, softened
16 -
1 teaspoon vanilla extract
17 -
3 cups powdered sugar, sifted
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans or line with parchment paper.
02 -
In a large bowl, combine shredded carrots, pineapple, coconut, both sugars, oil, eggs, and vanilla. Mix until smooth and well blended.
03 -
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
04 -
Gradually stir dry ingredients into the wet mixture. Mix until just combined, avoiding overmixing.
05 -
Divide batter evenly between pans. Bake for 25–28 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire rack.
06 -
Beat cream cheese and butter on high speed until fluffy, about 5 minutes. Add vanilla and sifted powdered sugar. Beat another 2 minutes until creamy.
07 -
Place one cake layer on a plate. Spread frosting on top. Add second layer and frost top and sides. Optionally garnish with crushed walnuts or cinnamon.
# Extra Tips:
01 -
Drain pineapple thoroughly to prevent excess moisture in the cake.
02 -
Use room temperature ingredients for a smooth batter and frosting.
03 -
Avoid overmixing the batter to maintain a light, fluffy texture.