Ingredients

The following ingredients have 10 Servings
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 4 eggs
  • 3 cups carrots (grated ~ I chop these up a little into finer pieces after grating)
  • 2 cups sugar
  • 1/2 cup canola oil
  • 8 oz crushed pineapple
  • 1 cup raisins
  • 8 oz cream cheese (softened (soy cream cheese may be substituted))
  • 1 lb powdered sugar
  • 1/2 cup butter (softened (dairy-free if needed))
  • 2 tsp vanilla
  • 1 cup walnuts (chopped)

Instruction

  • Preheat oven to 350. Prepare 9″x13″cake pan (bottom only) or 3 round cake pans with non-stick cooking spray. (I also place wax paper on the bottom of the cake pans cut to fit)
  • In a small mixing bowl add:
  • Flour, baking soda, baking powder, and cinnamon. Mix well.
  • In a large mixing bowl add:
  • Oil and sugar, mix well. Add eggs and mix well.
  • Add grated carrots and pineapple, mix well. Add flour mixture and mix until well combined, stir in raisins.
  • Pour into the prepared cake pan. The mixture will be kind of bubbly, this is ok.
  • Bake for 50-60 minutes for 9″x13″ pan and 25-30 minutes for round cake pans. Approximately 20 for cupcakes. The Center of the cake or cupcakes should spring back when gently touched.
  • Remove from oven and cool completely on a wire rack before frosting.
  • Cream Cheese Frosting:
  • In a medium-size mixing bowl combine cream cheese or non-dairy substitute and butter or non-dairy substitute. Mix well.
  • Add powdered sugar and vanilla. Mix well. Add walnuts, continue to mix until a nice creamy consistency.
  • Spread over cooled cake.