Ingredients

The following ingredients have 14 Servings
  • 1/2 cup + 1 TB vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (, packed )
  • 2 large eggs (, beaten)
  • 1 cup packed freshly grated carrots (, about 2 large carrots )
  • 1/2 cup crushed pineapple (, drained)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt
  • 3 ounces cream cheese (, softened)
  • 3 Tablespoons butter
  • 1- 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350°F and line an 8x8" pan with parchment paper. Lightly spray with cooking spray. Shred carrots with grater.
  • In a large bowl, stir the oil and sugars together with a wooden spoon. Then stir in the eggs, carrots, pineapple and vanilla. Next stir in the flour, baking soda, baking powder, cinnamon and salt and stir, just until combined.
  • Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until golden brown and a toothpick comes clean. Let the cake cool completely.
  • For the cream cheese frosting, beat together the cream cheese, butter, powdered sugar and vanilla until smooth. Add more powdered sugar until you reach desired thickness and sweetness.
  • Frost the cake with the cream cheese frosting, then cover until ready to serve.
  • Cut carrot cake into 9 large squares or 12 medium pieces. Enjoy!