The Best Carrot Cake with Cream Cheese Frosting
- 3 eggs
- 2 cups sugar
- 1 1/2 cup oil
- 1 large can crushed pineapple (in juice)
- 2 cups grated carrots
- 2 cups chopped walnuts
- 2 teaspoon vanilla
- 2 1/2 cup flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup raisins
Directions: Please note that I 1/3’d the recipe for Mike and I. The pictures are for what I did, but the recipe is for a large 3 layer cake. WAY TOO MUCH cake for me and Mike to eat! Even the 1/3 is pushing it!
2. Beat eggs, sugar, vanilla and oil until fluffy.
3. Stir in pineapple, carrots and walnuts. This would also be the time to add the raisins. I forgot at this point and added them at the very end.
5. Don’t forget the raisins!
6. Mix well and pour into 3 round cake pans that have been sprayed with cooking spray. I also add a piece of paper to the bottom of the pan. I usually use plain old computer paper, but you can use parchment paper or wax paper. It really helps it not to stick!
7. Bake at 350 degrees for 50-60 minutes.
8. When the cakes are done, take them out of the oven and let it sit for 5 minutes. Then run a knife around the sides to make sure it isn’t stuck. Flip the cakes onto a cooling rack. Peel back the paper and discard.
9. Let cool completely.
Time to make the Cream Cheese frosting!
- 16 oz cream cheese (that’s 2 boxes) softened
- 1 teaspoon vanilla
- 1 teaspoon butter, softened
- 2 teaspoons water
- 2 cups powdered sugar
3. Move cakes to serving plate or cake stand. Frost the first layer. Repeat with each layer.