Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting requires roughly 46 minutes from start to finish. This recipe makes 12 servings with 279 calories, 3g of protein, and 9g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It will be a hit at your Easter event. It is a good option if you're following a vegetarian diet. If you have baking soda, carrot, vanillan extract, and a few other ingredients on hand, you can make it.
Instructions
Coat bottom of a 9-inch square baking pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 4 ingredients.
Combine pineapple and next 6 ingredients in a large bowl. Beat with a mixer at medium speed until well blended.
Add flour mixture; beat just until blended. Stir in carrot and raisins.
Pour batter into prepared pan.
Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
Remove wax paper. Cool completely on wire rack.
Beat cream cheese with a mixer at medium speed until smooth. Gradually add powdered sugar; beat at low speed just until blended.
Place cake layer on a plate; spread top and sides with cream cheese mixture.
Sprinkle top with pecans. Store cake loosely covered in refrigerator.