Super Easy Carrot Cake
User Reviews
5
Super Easy Carrot Cake
Description
This carrot cake recipe starts by mixing dry ingredients including flour, baking powder, baking soda, salt, and cinnamon. Wet ingredients like oil, eggs, and sugar are incorporated by hand, followed by folding in grated carrots, drained crushed pineapple, raisins, and walnuts if desired. Baking in a foil-lined, greased 9x13 pan allows easy removal and even baking at 350°F for about 45 minutes until a toothpick comes out nearly clean.
The cream cheese frosting is made by beating softened butter, cream cheese, and vanilla extract, then gradually adding powdered sugar to reach a spreadable consistency. The frosting firms when chilled, which can help if it feels too soft initially. The pineapple must be well-drained to avoid thinning the batter. This cake balances sweet spices, moist fruit, and creamy frosting for a classic carrot cake experience.
Serve sliced as a dessert or for celebrations. Letting the frosting rest in the fridge firms it and eases spreading. Optionally, a salted caramel sauce can be drizzled for extra sweetness. Ratings and feedback are welcomed to improve and share experiences.
Ingredients
Carrot Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp table salt
- 3 tsp cinnamon
- 1 ½ cups white sugar
- 1 ¼ cup olive oil
- 4 large egg lightly beaten
- 2 cups carrot peeled and grated
- 1 can pineapple 8-10 oz can, drained, crushed
- ½ cups raisins
- ½ cups walnuts optional, chopped
Cream Cheese Frosting:
- ½ cups butter softened
- 16 oz cream cheese softened
- 1 tsp vanilla extract
- 1 lb powdered sugar
Instructions
For the Cake:
- Preheat oven to 350F with rack on lower middle position. Press a long sheet of foil into a 9x13 pan, with extra foil hanging over edges for easy cake removal. Grease the foil.
- Sift together flour, baking powder, baking soda, salt, and cinnamon, mixing well. Form a well in the center. Add sugar, oil, and eggs into the well and mix wet ingredients by hand. Fold into dry ingredients until fully incorporated.
- Fold in carrots, pineapple, raisins, and optional walnuts.
- Bake in greased, foil-lined pan about 45 minutes or until toothpick comes out almost clean. Cool and remove with foil sling. Frost as desired.
For the Frosting:
- Combine butter, cream cheese, and vanilla. Beat well. Add sugar gradually and beat well. If too thick, add small amount of milk. If too thin, add small amounts of sugar until desired consistency is reached. Frosting naturally thickens and firms up as it sits.
Notes
- Drain crushed pineapple thoroughly to prevent watery cake batter.
- If frosting is too soft, chill it in the refrigerator for at least 20 minutes before spreading.
- For added sweetness, drizzle with a simple salted caramel sauce after frosting.
- Consider joining recipe clubs or leaving ratings to receive updates and share feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 72g | 24% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 90mg | 30% |
| Sodium | 467mg | 19% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 3318IU | 66% |
| Vitamin C | 5mg | 6% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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