Carrot Cake with Cinnamon Cream Icing

Carrot Cake with Cinnamon Cream Icing

Ingredients

For the Carrot Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots (about 4 medium carrots)
• 1 cup crushed pineapple, drained (optional)
• 1 tsp vanilla extract
• 1 cup chopped pecans or walnuts (optional)

For the Cinnamon Cream Icing:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 2-4 tbsp milk (adjust for desired consistency)

Instructions

1. Preheat the Oven & Prepare Pan:
   Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
2. Mix Dry Ingredients:
   In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. Prepare Wet Ingredients:
   In another bowl, whisk together oil, eggs, grated carrots, pineapple (if using), and vanilla extract until well blended.
4. Combine Wet and Dry Ingredients:
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Optionally, fold in chopped nuts. Pour the batter into the prepared pan.
5. Bake the Cake:
   Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
6. Make the Cinnamon Cream Icing:
   Beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, followed by vanilla extract and cinnamon. Add milk to reach the desired consistency.
7. Frost & Serve:
   Once the cake is cooled, spread the icing evenly over the top. Cut into slices and enjoy!

This recipe combines the warmth of cinnamon and the richness of cream cheese for a perfect dessert!

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