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Carrot Cake With Vanilla Cream Cheese Frosting

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Carrot cake, spiced with cinnamon and nutmeg, is made especially delicious with a cream cheese frosting

Carrot cake, spiced with cinnamon and nutmeg, is made especially delicious with a cream cheese frosting.

Ingredients

For the carrot cake:

  • 2 Cups flour
  • 2 Teaspoons baking soda
  • 1/2 Teaspoon salt
  • 2 Teaspoons cinnamon, such as McCormick® Cinnamon, Ground
  • 1/2 Teaspoon nutmeg, such as McCormick® Nutmeg, Ground
  • 1 Cup oil
  • 2 Cups granulated sugar
  • 4 eggs
  • 2 Teaspoons vanilla extract, such as McCormick® Pure Vanilla Extract
  • 3 Cups shredded carrots
  • 1 Cup pecans, chopped
  • 1 can (8 ounces) crushed pineapple, undrained

For the vanilla cream cheese frosting:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 Cup (1 stick) butter, softened
  • 1 Teaspoon vanilla extract, such as McCormick® Pure Vanilla Extract
  • 1 box (16 ounces) confectioners sugar

Directions

For the carrot cake:

Preheat oven to 350 degrees F. For the cake, mix flour, baking soda, salt, and spices in large bowl. Add remaining ingredients; mix well. Pour into greased and floured 13-by-9-inch baking pan.

Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

For the vanilla cream cheese frosting:

For the vanilla cream cheese frosting, beat cream cheese, butter, and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners sugar, beating well after each addition. Frost cooled cake with vanilla cream cheese frosting.