Carrot cake is simply delectable, and since it’s made with two cups of shredded carrots, it’s healthy, right? We can’t be the only ones who try to rationalize our second piece that way. The crushed pineapple adds an extra layer of sweetness and a soft texture to the crunch of the pecans. The tartness of the cream cheese frosting brings it all together, making one sweet, crunchy, moist delicious cake.


Carrot Cake
  • 2 cups all-purpose flour
  • 3 large, thick carrots, peeled
  • 1 cup chopped pecans
  • 1 can (8oz.) crushed pineapple in own juice, undrained
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  1. Preheat oven to 350°F. Line the bottoms of two 9-inch baking pans with parchment paper.
  2. Grate carrots.   Tip:  Use the 3-in-1 Electric Spiralizer  to make easy work of grating carrots.
  3. Add all ingredients to a large mixer bowl; beat on low 2 minutes until blended. Increase speed to medium; beat 4 minutes.
  4. Pour mixture evenly between prepared pans.
  5. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
  6. Remove from pans; cool completely on wire racks.
  7. Place one cake layer on cake plate; spread top of layer with 1/2 cup Cream Cheese Frosting. Top with remaining layer; frost side of top of cake. Refrigerate until ready to serve.

Serves 16


Cream Cheese Frosting
  • 1/2 cup (1 stick) butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 1 tsp vanilla extract
  • 2-3 tablespoons milk
  • 1/4 tsp salt
  • 3 cups powdered sugar
  1. In a large bowl, beat butter, cream cheese, vanilla, milk and salt until creamy.
  2. Begin adding powdered sugar and beat until creamy and smooth. Add more milk if the mixture is too thick.
  3. Spread onto cupcakes or cake.


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