Diy and ideas This truly is the BEST Carrot Cake with Cream Cheese Frosting I’ve ever had! Moist, fluffy cake flavored with lots of spice topped with a lusciously creamy orange-spiked cream cheese icing.
So it should be no surprise that I am not a carrot cake person.
Never have been, probably never will be.
BUT – that said – I made this for you because I realize that most people do like carrot cake and I have a blatant lack of carrot cake recipes on my site. Probably because my family and I avoid carrot desserts like the plague.
The Best Ever Carrot Cake with Cream Cheese Frosting
Ingredients
One 8-ounce can crushed pineapple, drained
4 large eggs
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable or canola oil
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
⅛th tsp ground cloves
1 cup chopped pecans (may substitute walnuts)
2 cups shredded carrots
(If you want raisins, add ¾ - 1 cup of raisins, optional)
FOR THE FROSTING:
One 8-ounce pkg cream cheese, softened
¼ cup butter, softened
1 tsp vanilla extract
3 Tbsp orange juice
¼ cup heavy cream
3 - 3 & ½ cups powdered sugar
Additional chopped pecans for garnish, optional
Instructions
- Preheat panggangan to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
- In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
- Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
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Source
diyandideas2019.blogspot.com