My Carrot Cake With Cream Cheese Frosting

A Slice of Carrot Cake

 I made a moist, yummy and flavourful Carrot Cake with cream cheese frosting. Carrot is  an excellent source of vitamin A, and a good source of vitamins C and K, fiber and potassium.

My carrot cake fresh from the oven

 Here are the ingredients of this soft and yummy carrot cake:

3     Cups  grated carrots
2     Cups  all purpose flour
4     Eggs
1 1/2 Cups white Sugar
2     Tsp. ground cinnamon
1     Tsp. baking powder
2     Tsp. baking soda
1/2  Tsp. salt
1     Cup vegetable oil
1 1/4 Tsp. vanilla
1     Can (8 ounce) crushed pineapple with juice
1     Cup chopped cashew nuts

Ingredients for the frosting :

2    Cups confectioners' sugar
1    Can (8 ounce) cream cheese
1/2 Cup softened butter
1 1/4 Tsp. vanilla
1    Cup chopped cashew nuts

 Directions  :

1.  Pre-heat the oven to 350 degrees Fahrenheit  (175 degrees Centigrade)
2.  Grease and put some flour into the 9x13 inch baking pan
3.  Combined the dry ingredients in a large bowl : Flour, sugar, baking soda, baking powder, salt, cinnamon and cashew nuts.
4.  Combine the wet ingredients in another bowl and mix  : Eggs, oil, vanilla, pineapple, carrots.
5.  Add the wet ingredients to the dry ingredients and stir until fully mixed.
6.  Pour the batter into the baking pan and bake in 40 mins.
7.  For the frosting, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Then add, the cashew nuts.

Preparation Time : 30 mins.
Cooking  Time     : 40 mins.


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Ate jocy salvador said...

anong brand name ng cream cheese ang ginamit mo, nung gumawa ako hindi siya naging fluffy, e. tsaka light cream cheese la sya

Elvierose said...

Hi Jocy, I used Magnolia cream cheese. Kulang siguro ng thorough mixing kaya hindi siya naging fluffy.