8 ouncesfull-fat block Cream Cheesesoftened to room temperature
½CupUnsalted Butter
3 CupsConfectioner's Sugar
1TeaspoonPure Vanilla Extract
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INSTRUCTIONS
Preheat Oven: Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with non-stick cooking spray. Line it with Parchment paper.
Make Carrot Cake
Whisk Dry Ingredients: In a large bowl combine Flour, Salt, Baking Soda, Baking Powder, Ground Cinnamon, Ground Cloves, Ground Ginger, and Ground Nutmeg.
Whisk wet ingredients: In a separate medium-sized mixing bowl whisk Canola Oil, Dark brown sugar, Eggs, Pure Vanilla Extract, and Pure Vanilla Extract. Whisk with a stand mixer fitted with a paddle attachment or handheld mixture on High Speed for 1-minute.
Mix Wet Ingredients & Dry Ingredients: Now Pour the wet ingredient onto your dry ingredients. Stir well with a rubber spatula to combine.
Fold Other Ingredients: Now add grated Carrots, Crushed Pineapple, and chopped Walnuts into this. Fold it lightly into the cake batter. Make sure there are no dry flour spots in the batter.
Bake Cake: Pour this onto your prepared baking dish and bake in a preheated oven at 350 degrees F for 40-45 minutes or until a toothpick inserted at the center comes out clean.
Make Cream Cheese Frosting
Make Cream Cheese Frosting: In a bowl add Cream Cheese and Butter. Beat on high speed using a stand mixer or handheld mixer. Once it becomes smooth add Confectioner's sugar, and Pure Vanilla Extract. Beat on medium speed for 2-minutes. If it looks too liquidy then add ¼ Cup of Granulated Sugar.
Spread Frosting on Cake: Once the Cake has cooled, spread the frosting on the carrot cake. Refrigerate the cake for another 20-minutes before serving. This helps the frosting set evenly.