Ingredients
- – 1 ½ cups vegetable oil
- – 2 cups sugar
- – 4 eggs
- – 2 cups flour
- – 2 teaspoons baking powder
- – 2 teaspoons baking soda
- – ½ teaspoon salt
- – 2 teaspoons ground cinnamon
- – 1 teaspoon ground cardamom
- – 3 cups grated carrots
- – 1 cup chopped nuts or unsweetened coconut (optional)
- – 1 small can (8 oz crushed pineapple, lightly drained)
### Cream Cheese Icing
- – 1 stick butter (½ cup)
- – 1 stick cream cheese (1 cup)
- – ¼ teaspoon salt
- – ½ teaspoon almond extract (optional)
- – 1 teaspoon vanilla
- – 3-4 cups powdered sugar (depending on how thick you want the icing)
Instructions
- Preheat oven to 350°F.
- Grease and line a 9×13” pan with parchment paper.
- In a large bowl, whisk together oil and sugar. Add eggs one at a time, mixing well after each.
- Mix in the dry ingredients until just combined.
- Fold in the pineapple and grated carrots until just combined.
- Pour the batter into the prepared pan and bake for about 40-50 minutes, or until a toothpick comes out clean.
### Cream Cheese Icing
- In a mixer, beat softened butter and cream cheese on medium-high speed until fluffy (about 2 minutes).
- Add salt, almond extract, and vanilla. Mix until combined.
- On low speed, gradually add powdered sugar, ½ cup at a time.
- Once all the sugar is added, increase speed to medium-high and whip until light and fluffy (about 2 minutes).
- Spread the icing over the cooled cake in an even layer. Use as much or as little as you like.