Easy Carrot Cake with Cream Cheese Frosting
The carrot cake Bobbi is known for, with a thick layer of frosting. You don’t need a stand mixer for this recipe - just mix well with a wooden spoon, and it works fine. This cake is always a hit at birthday parties or summer gatherings.
Equipment
- 9x13 cake pan
Ingredients
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon, I usually add a bit more
- 3 cups finely shredded carrots, I use my food processor to shred, and pack them down into a measuring cup
- 1 cup cooking oil
- ½ cup crushed pineapple
- 4 eggs
- ½ cup walnuts
Frosting
- 8 oz cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- small bit of milk or half and half
- 1 tsp pure vanilla extract
- 3-4 cups powdered sugar
Instructions
Cake
- Heat oven to 325℉. Mix dry ingredients in large mixer bowl.
- Add oil and eggs and mix together to combine. Stir in carrots, pineapple and walnuts.
- Bake in 9x13 pan at 325℉ for 50 to 60 minutes, or until toothpick inserted in center comes out clean (mine usually takes a little over an hour). Cool completely before frosting.
Frosting
- Let cream cheese and butter soften on counter. In mixing bowl, stir together until well mixed and smooth. Add vanilla, a tablespoon of milk, and powdered sugar a cup at a time (maybe 3 to 4 c) - stir well until smooth and frosting consistency. Just add more sugar or more milk until you get the consistency you like. Spread on cake - makes a LOT of frosting!
Notes
Recipe courtesy of Bobbi Lynn Gaukel. This is her mom's recipe.
Nutrition
Calories: 665kcalCarbohydrates: 87gProtein: 6gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 84mgSodium: 430mgPotassium: 231mgFiber: 2gSugar: 68gVitamin A: 5804IUVitamin C: 3mgCalcium: 85mgIron: 2mg
All text and images © Staci Mergenthal • Random Sweets
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