The Best Ever Carrot Cake with Cream Cheese Frosting

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This truly is the BEST Carrot Cake with Cream Cheese Frosting I’ve ever had! Moist, fluffy cake flavored with lots of spice topped with a lusciously creamy orange-spiked cream cheese icing.

So it should be no surprise that I am not a carrot cake person.

Never have been, probably never will be.

BUT – that said – I made this for you because I realize that most people do like carrot cake and I have a blatant lack of carrot cake recipes on my site. Probably because my family and I avoid carrot desserts like the plague.

Ingredients

• One 8-ounce can crushed pineapple, drained
• 4 large eggs
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable or canola oil
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• ¼ tsp salt
• 2 tsp ground cinnamon
• ⅛th tsp ground cloves
• 1 cup chopped pecans (may substitute walnuts)
• 2 cups shredded carrots
• (If you want raisins, add ¾ - 1 cup of raisins, optional)

FOR THE FROSTING:

• One 8-ounce pkg cream cheese, softened
• ¼ cup butter, softened
• 1 tsp vanilla extract
• 3 Tbsp orange juice
• ¼ cup heavy cream
• 3 - 3 & ½ cups powdered sugar
• Additional chopped pecans for garnish, optional

Instructions

1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
2. In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
3. Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
4. In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.

Full Reading: https://thedomesticrebel.com/2017/03/30/the-best-ever-carrot-cake-with-cream-cheese-frosting/

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