Carrot Cake With Cream Cheese Frosting

A favourite of my fiancé's. He requests it every birthday

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• Cake

• 2  cups flour
• 2  teaspoons cinnamon
• 1 3⁄4 cups sugar
• 1  cup  vegetable oil
• 3  eggs
• 1  teaspoon vanilla
• 2  cups  shredded carrots
• 1  cup  chopped  nuts
• 1 (8 ounce) can  drained pineapple

• Frosting

• 16  ounces cream cheese
• 1⁄4 cup butter or 1⁄4 cup margarine, softened
• 2 1⁄2 cups powdered sugar (or more if needed)
• 1  teaspoon vanilla

Directions

1. Cake:
2. Preheat oven to 350 degrees F.
3. Mix flour, cinnamon, vegetable oil, eggs, and vanilla together with an electric mixer.
4. Add carrots, nuts, and pineapple. Stir them in with a spoon until well incorporated.
5. Pour mixture into floured pie pan and bake for around 50 minutes.
6. After cooked through, let cool in the fridge. Do not frost until completely cool.
7. Frosting:
8. Mix cream cheese, butter, and vanilla together with a mixer on high.
9. Add powdered sugar ½ cup at a time on low mixing until desired stiffness is achieved.
10. Chill in the fridge. Cake is best frosted when both are cool.
11. Garnish with carrot shreds and chopped nuts.