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Ingredients

  • 1 1/3 cups sugar
  • 1 1/3 cups vegetable oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups grated carrots
  • 1 (8-ounce) can crushed pineapple
  • 1/2 cup (1 stick) butter
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. Combine sugar, oil and eggs in bowl of a mixer. Beat 1 minute. Sift together flour, baking powder, soda, salt and cinnamon. Add to egg mixture and mix well. Add carrots and pineapple and mix well. Pour batter into 2 (8-inch) greased and floured cake pans. Bake 25 to 35 minutes or until done.
  3. To prepare frosting, combine butter and cream cheese; beat well, about 2 minutes. Add sugars and vanilla and beat well. Frost cake.
Recipe adapted from The Montgomery Women's Club Cookbook, Cincinnati, Ohio

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The recipe was originally published as Carrot Cake with Brown Sugar Cream Cheese Frosting on Relish.com

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