Description

This recipe is for a delicious and moist carrot cake with pineapple and amazing spices, topped with a creamy cream cheese frosting. It uses less sugar than typical recipes, making it a healthier option

Ingredients

Scale

For the cake:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon clove

2/3 cup granulated sugar

1 cup brown sugar

1 tablespoon vanilla extract

1 cup oil of your choice

4 large eggs, room temperature

2 cups shredded carrots

1 cup crushed pineapple

1 cup chopped pecans

1/2 cup desiccated coconut

For the frosting:

1/2 cup butter, room temperature

12 ounces cream cheese, room temperature

1 cup powdered sugar, sifted

1/4 cup lemon juice (to taste)

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Instructions

Preheat the oven to 350°F (175°C). Butter a 9×13 inch baking pan.
In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, vanilla extract, oil, and eggs until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
Fold in the shredded carrots, crushed pineapple, chopped pecans, and desiccated coconut.
Pour the batter into the prepared pan and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
To make the frosting, beat the butter until light and fluffy. Add the cream cheese and beat until well combined.
Gradually add the sifted powdered sugar and lemon juice to taste, and beat until the frosting is smooth and creamy.
Spread the frosting over the cooled cake and enjoy!

Prep Time: 30 minutes
Cook Time: 35-45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 15 pieces
Calories: 510 kcal
Sugar: 43g
Sodium: 300mg
Fat: 33g
Saturated Fat: 11g
Unsaturated Fat: 19g
Carbohydrates: 19g
Fiber: 3g
Protein: 6g
Cholesterol: 85mg