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Mom's Carrot Cake With Cream Cheese Icing

Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Servings 12

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 9x13” 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.