Carrot Cake
This amazing carrot cake is incredibly moist, rich, and full of warm spice, with crushed pineapple adding natural sweetness and extra tenderness. The carrots bring depth and texture while the pineapple keeps every bite soft and luscious. Simple to make yet deeply satisfying, it’s a classic cake with a moist, flavorful twist that makes it truly unforgettable.
Ingredients
Cake:
2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Baking Powder
3/4 teaspoon Salt
1 tablespoon Cinnamon (generous)
1 teaspoon Nutmeg (generous)
3/4 cup Sugar
3/4 cup Brown Sugar
3 Eggs
3/4 cup Oil
1 teaspoon Vanilla
2 cups Carrots, grated
1 cup pineapple, crushed
3/4 cup raisins
3/4 cup walnuts, chopped
Frosting:
2 – 190g packs of Cream Cheese
1/2 cup Butter, softened
1/2 teaspoon Vanilla
1-2 tablespoons Lemon Juice (optional)
3 1/4 cups Icing Sugar
Instructions
Cake:
Mix the first group of ingredients and set aside.
Cream together the second group of ingredients.
Mix in the last group of ingredients with the wet.
Fold in the dry ingredients, just until moistened.
Bake in a greased and floured 9 by 13 pan, for about 40 minutes at 350F.
Frosting:
Beat the first 3 (or 4) ingredients until smooth.
Gradually beat in the sugar, a little at a time.
*Makes enough to cover a 9 by 13 cake.
*Double this for a round layer cake.