Carrot Cake With Cream Cheese Frosting

Total Time
55mins
Prep 20 mins
Cook 35 mins

This is one of those recipes that everyone seems to have a favorite recipe for! We always tend to have it at Easter, and my daughter likes to have it for her birthday cake quite often. Depending on where you live, the PH in fresh pineapple can cause the cake to fall, so I've listed canned pineapple as the ingredient instead.

Ingredients Nutrition

Directions

  1. For the cake:.
  2. Preheat the oven to 350 degrees. Grease and flour three 9-inch cake pans.
  3. Sift together the flour, sugar, salt, baking soda, and cinnamon into a bowl and stir together.
  4. Combine the walnuts, carrots, pineapple, and coconut in a bowl.
  5. Add the oil, eggs, and vanilla to the dry ingredients and stir to combine. Then add the carrot mix and blend together. Pour into three 9-inch cake pans that have been greased and floured. Bake for 25 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Refrigerate in the pans! To remove from the pans, briefly heat the bottom of the pans on the stove and flip out onto a piece of parchment.
  6. For the frosting:.
  7. Combine the cream cheese, butter, vanilla, and confectioner's sugar in a mixing bowl and cream together. Spread 1/3 cup between the layers, and use the remaining frosting over the top and sides. To garnish, use the optional chopped walnuts.
Most Helpful

5 5

Delicious! The homemade cream cheese frosting is wayyy better than anything store bought. Love this cake recipe! Made for PAC Fall 2011.