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CARROT CAKE WITH CREAM CHEESE ICING
Print Recipe

Carrot Cake with Cream Cheese Icing

Ingredients

Cake:

  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 3/4 cups sugar
  • 1 1/4 cups oil
  • 4 eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple drained

Icing:

  • 8 oz 1 package cream cheese
  • 1/4 cup butter
  • 1 tsp vanilla
  • 3 cups icing sugar

Instructions

  • Preheat oven to 350 degrees and spray a 9 X 13" pan with cooking spray or line it with parchment
  • In a bowl, mix together flour, baking powder, baking soda, cinnamon and salt; set aside.
  • In another bowl, beat sugar and oil; add eggs and beat until light.
  • Add in dry ingredients and stir; fold in carrots and pineapple.
  • Pour into your prepared pan and bake at 350 for 40 - 50 minutes for a 9X13" pan
  • Cool and cut into 12 squares.
  • For the icing, in the bowl of an electric mixer, combine all ingredients and beat until smooth.
  • Cut each cake square horizontally and fill with frosting
  • Replace with top cake and wrap individually in plastic wrap.  Freeze them and take them out, one at the time, for fresh carrot cake at any time.
  • NOTE: If you have leftover icing, freeze it in an air-tight container.
  • Notes:
  • If you'd like to make these into Twinkies (you can find Twinkie pans online) or cupcakes and bake for 20-25 min. Pipe the frosting into the bottom of the Twinkies or cupcakes to make it seem as though it is in the middle