Healthy Living Bake Shop Carrot Cake with Cream Cheese Frosting

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 2 tsp cinnamon
  • 4 eggs
  • 2 cups sugar
  • 1 ½ cups canola oil
  • 2 cups grated carrots
  • ¾ cup chopped walnuts
  • ½ cup currants
  • ¼ cup finely chopped canned pineapple, drained

Cream Cheese Frosting

  • 2 sticks unsalted butter, softened
  • Two 8 oz packages cream cheese, softened
  • 1 TB pure vanilla extract
  • 2 cups confectioner’s sugar

A classic carrot cake, moist and rich, with streaks of carrot, chunks of walnuts and a very, very delicious cream cheese frosting.

Combine first four ingredients in a medium bowl and whisk to mix well. Combine remaining ingredients in a large bowl and mix well. Add the dry ingredients to the wet and mix just until no dry spots remain. Pour batter into a butter cake pan and bake in a 325°F oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack before removing from pan and frosting.

In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.

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