· 2 cups white sugar
· 1 1/3 cup oil
· 2 cups flour (you can mix whole wheat and white flour for this)
· 2 tsp baking powder
· 2 tsp baking soda
· 2 tsp cinnamon
· 1 tsp salt
· 3 cups grated carrot
· 4 eggs
· 1 cup drained crushed pineapple
Cream Cheese Icing
· Small Tub of cream cheese (250 ml)
· 2 tsp vanilla
· ½ cup butter
· 2 cup icing sugar
Preheat oven to 375°. Cream sugar and oil together. Add next 5 ingredients & mix. Gradually add the carrots, egg and pineapple. Bake in a 9X13 inch greased dish for 40 minutes.
Bring cream cheese and butter to room temperature & then cream together. Add vanilla & icing sugar. Beat until smooth. Spread icing on cooled cake.
Recipe Notes: I made the icing quite late at night so I did not have time to bring the cream cheese & butter to room temperature. This led to the little bits in the frosting that did not completely mix in. This detracts from the aesthetics but it still tastes super yummy. Definitely 5/5
{ 3 comments… read them below or add one }
This looks so yummy. I love carrot cake.
Another carrot cake lover here too–looks fabulous
This recipe is super-easy & it is really, really moist (I really hate that word but it fits in this case). All my co-workers loved it. I even got a few “best ever” compliments. Definitely worth a try.