Carrot Cake with Cream Cheese Frosting
This is the best carrot cake I have ever had. With the best frosting I have ever had.
Prep Time45 minutes mins
Cook Time26 minutes mins
Course: Dessert
Cuisine: American
Servings: 6
Cake
- 2 1/2 cups flower
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup canola oil
- 1 1/4 cup brown sugar
- 1/3 cup white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 8 ounces crushed pineapple drained
- 1 cup golden raisins
Frosting
- 2 8 ounce packages cream cheese room temperature
- 1/2 cup butter softened
- 2 cups confectioners' sugar
- 2 tsp vanilla
Combine cake ingredients and mix until distributed. Pour into 3 eight-inch cake pans. Cook at 350 for 25 minutes until cake springs back. Combine butter and confectioners' sugar with 1 stick of butter in a food processor or mixer until there are no lumps. Add vanilla and mix. Add cream cheese and mix until combined and there are no lumps.