A unique dessert that combines the comforting flavors of a moist carrot cake with the rich decadence of cream cheese frosting. This cake stands out not just for its taste but also for its unexpected texture and fun presentation.
Ingredients
Scale:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
4 large eggs
1 cup vegetable oil
2 cups grated carrots (approximately 4 medium carrots)
1 cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (as needed for consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, beat the eggs and then add the vegetable oil, grated carrots, and drained crushed pineapple. Mix until fully integrated.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
If desired, fold in the chopped walnuts or pecans.
Pour the batter into the prepared baking pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
