Super Moist Carrot Cake with Cream Cheese Frosting
Super Moist Carrot Cake with pineapple and cream cheese frosting. A classic cake recipe that stays soft for days and is perfect for Easter.
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Cooking tools:
- Stand mixer
- Grater
- Cake pan
- Mixing bowl
- Whisk
- Spatula
- Oven
- Toothpick
- Parchment paper
- Serving platter
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon (ground)
- 1½ cups sugar
- 4 large eggs
- 1 cup vegetable oil
- 3 cups carrots (grated)
- ¾ cup walnuts (chopped)
- ¾ cup raisins
- 8 ounces pineapple (crushed, drained)
- 12 ounces cream cheese (softened at room temperature)
- ½ cup butter (unsalted)
- 1 teaspoon vanilla extract
- 3 cups confectioners sugar (same as icing sugar or powdered sugar)
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