Tastiest Carrot Cake Recipe Including Cream Cheese Frosting Recipe

Carrot Cake Recipe with Cream Cheese Frosting Recipe

This is by far the tastiest carrot cake recipe I have ever had, including the cream cheese frosting recipe.

Carrot Cake is my husband's all time favorite dessert. There are certain restaurants he gets this at each time we go. He also gets one for each birthday.

Cake Recipe
• 1-3/4 cups sugar
• 3/4 cup vegetable oil (I use 1/4 cup oil and 1/2 cup applesauce)
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1-1/2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups lightly packed shredded carrots
• 1 can (8 ounces) pineapple tidbits, drained
• 3/4 cup chopped walnuts (I usually skip the walnuts and add raisins instead.)

Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan or two 9-inch round pans. In a mixing bowl, beat together the sugar, oil, and vanilla just until combined. At medium speed, beat in the eggs one at a time. Stir in the flour, nutmeg, cinnamon, baking powder, and baking soda. Add the carrots, pineapple, and nuts. Stir just until combined. Pour the batter into the prepared pan. Bake until a knife inserted into the center comes out clean, about 45 minutes. Remove from the oven, place onto a rack, and let cool.

Cream Cheese Frosting Recipe

• 6 ounces (2 small packages) softened cream cheese (I usually use 8 oz. and add more powdered sugar)
• 6 tablespoons softened butter
• 1 teaspoon minced orange peel (optional)
• 2 to 2-1/4 cups sifted confectioners' sugar

For frosting: Combine all ingredients and beat until smooth. Adjust the amount of confectioners' sugar, depending on how stiff you like the icing to be.

I slice the round cakes in half, and stack cake, frosting, etc. so it is a 4 layered cake.

Carrot Cake