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.