Carrot cake is one of my guilty pleasures. I personally am not a huge fan of dessert, which is kinda weird I must admit. I rarely crave chocolate or sweets. I’m more of a salt girl, as I tend to crave cheeses or salty chips, crackers and dips. However, there is something special about this carrot cake that keeps me coming back for more.
The first time I tried this cake, it automatically became the best carrot cake I had ever had. My mom made it one Sunday morning, and since that day I can’t go back to other recipes. This one is just too good! The pineapples really add a special something to the taste, keeping it moist and giving it a flavour kick. Also, the icing is to die for! Super simple, but also incredibly smooth and creamy. This carrot cake recipe is a keeper!
(Adapted from Canadian Living)
– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 2 tsp baking powder
– 1 tsp baking soda
– 2 tsp cinnamon
– 1/2 tsp salt
– 1/2 tsp nutmeg
– 1/2 cup granulated sugar
– 3/4 cup brown sugar
– 3 eggs
– 1/2 cup vegetable oil
– 2 cups grated carrot
– 1 cup canned crushed pineapple, drained
– 1 tsp vanilla
– 1/2 cup chopped walnuts
– 1 package low fat cream cheese (250g)
– 1/4 cup butter, softened
– 1/2 tsp vanilla
– 1 cup powdered sugar
1. Combine flours, baking powder, baking soda, cinnamon, nutmeg, salt, in a bowl.
2. In a separate bowl, whisk together the eggs with the sugars, oil, and vanilla until fully incorporated.
3. Slowly add the wet ingredients to the dry and mix until just moistened.
4. Add in the carrots, pineapple, and walnuts.
5. Spread mixture into a 9X13 in. greased pan and bake for 40 minutes at 350°F.
1. Add room temperature cream cheese to a mixer with the butter. Mix until smooth.
2. Add in the vanilla and a small amount of icing sugar at a time until desired consistency is obtained.
* Wait till the cake is cooled before icing. If the carrot cake is not served right after icing, make sure to keep the cake refrigarated. It should last around 5 days in the refridgerator.