Best Carrot Cake
Best Carrot Cake recipe that is moist, delicious and made with crushed pineapple and shredded carrots. The homemade cream cheese frosting pairs perfectly with this carrot cake recipe.
Servings: 24
Calories: 395kcal
Ingredients
- 2 cups sugar
- 4 eggs
- 1 ½ cups oil
- 2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp vanilla
- 8 oz can crushed pineapple drained
- 1 lb carrots peeled and grated (I just buy them already shredded!)
Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup butter softened
- 1 tsp vanilla
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°.
- Mix oil, eggs and sugar. Beat well.
- Mix all dry ingredients together and then add two mixtures together, stirring just until combined. Pour into a greased 9X13 pan and bake for 40 minutes.
- Cool completely and then frost.
- To make frosting: Blend cream cheese and butter until smooth and then add vanilla and powdered sugar, mixing well. You can add 1-2 Tbsp milk if the frosting is too thick to spread. Spread over cooled cake.
Nutrition
Calories: 395kcal | Carbohydrates: 48g | Protein: 3g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 277mg | Potassium: 110mg | Fiber: 1g | Sugar: 39g | Vitamin A: 3447IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg