Easy Carrot Cake

This Easy Carrot Cake recipe is a simple classic, baked in a 9×13 inch pan with a delicious whipped cream cheese frosting.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan and set aside.

Step 2

Shred carrots on large holes of box grater. Gather the shredded carrot into paper towels and squeeze over the sink, to remove excess moisture. Set aside.

Step 3

In a mixing bowl combine the flour, spices, salt, baking soda and baking powder.

Step 4

In a separate large mixing bowl combine the eggs, crushed pineapple, oil, milk, vanilla, and sugar and stir well to combine. Stir in carrots.

Step 5

Stir in the dry ingredients, mixing just until combined. Pour batter into prepared pan and bake for 40-50 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.

Step 6

Cool cake completely before frosting.

Step 7

For the frosting, beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla and mix until smooth. In a separate bowl beat the whipped cream until stiff peaks. Spoon the whipped cream into the frosting and gently fold in to combine. Frost cake and refrigerate until ready to serve.

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