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Carrot Cake with Cream Cheese Icing

  • 41minutes
  • 888calories

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Ingredients Jump to Instructions ↓

  1. 2 1/4 cups all-purpose flour

  2. 1 1/2 teaspoons baking soda

  3. 1 teaspoon salt

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon ground ginger

  6. 1 1/2 cups sugar

  7. 3 large eggs

  8. 2/3 cup vegetable oil

  9. 1/2 cup buttermilk

  10. 1 teaspoons vanilla extract

  11. 1 1/4 cups grated peeled carrot

  12. 1 8-ounce can crushed pineapple in juice, well drained

  13. 1/2 cups currants Cream Cheese Icing (see recipe)

  14. 2 cups toasted chopped walnuts

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Grease and flour nonstick 8-inch square cake pan. Whisk first 5 ingredients in medium bowl to blend. Whisk sugar and eggs in large bowl. Stir in oil, buttermilk and vanilla. Mix in dry ingredients. Stir in carrots, pineapple and currants. Transfer to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes. Cool in pan on rack, 10 minutes. Turn out onto rack and cool completely.Frost top and sides of cake. Press walnuts onto sides of cake. Chill to set icing. Serve. Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.

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