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Homemade Carrot Cake

Carrot Cake

We’ve got a little business to do today. I have lots of fun things to share!

1. I made a cake. A carrot cake. And its wonderful.

Course Dessert
Cuisine American
Keyword Carrot Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 24 servings
Author Amanda Rettke

Ingredients

  • 2 tsp. McCormick® Pure Vanilla Extract
  • 3 c shredded carrots
  • 1 c chopped pecans
  • 1 can 8 ounces crushed pineapple, undrained

Cream Cheese Frosting:

  • 1 pkg 8 ounces cream cheese, softened
  • 1/2 c 1 stick butter, softened
  • 1 tsp. McCormick® Pure Vanilla Extract
  • 4 eggs
  • 2 c sugar
  • 2 c flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. McCormick® Cinnamon Ground
  • 1/2 tsp. McCormick® Nutmeg Ground
  • 1 c oil
  • 1 box 16 ounces confectioners' sugar

Instructions

  1. Preheat oven to 350°F. Mix flour, soda, salt and spices in large bowl. Add remaining ingredients; mix well. Pour into greased and floured 13x9-inch baking pan.

  2. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
  3. For the Cream Cheese Frosting, beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners' sugar, beating well after each addition.

  4. Frost cooled cake with Cream Cheese Frosting.