Clean recipe · kitchen-by-the-sea.com
Carrot Cake with Cream Cheese Icing
Original recipe: kitchen-by-the-sea.com
- Yield:
- 12 servings
- Prep:
- 20 min
- Cook:
- 30 min
- Total:
- 80 min
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Ingredients
- 1 ½ cup vegetable oil
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 3 cups grated carrots
- 1 cup chopped nuts or unsweetened coconut (optional)
- 1 small can crushed pineapple (lightly drained (8 oz can))
- 1 stick butter (113 g or 1/2 cup)
- 1 stick cream cheese (226 g or 1 cup)
- ¼ teaspoon salt
- ½ teaspoon almond extract (optional)
- 1 teaspoon vanilla
- 3-4 cups powdered sugar (Depending on how stiff you want the icing)
Instructions
- Pre-heat oven to 350 degrees.
- Grease and line a 9x13” pans with parchment paper
- In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined.
- Add dry ingredients and mix until just combined.
- Add in pineapple and grated carrots and mix until just combined.
- Pour into prepared pans and bake for ~40-50 minutes (it may take more or less depending on the oven so make sure to cook until a toothpick comes out clean)
Cream Cheese Icing:
In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, almond extract, and vanilla. Whip until combined
- On low speed, add the powder sugar ½ cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
- Spread icing over the cooled, sheet cake in an even layer. This is a generous amount of icing, so add as much or little as you like