This cake is always what everyone wants me to make as soon as we go to visit family. It’s such a quick and easy bake; it freezes well if you have leftovers!
Ingredients for the cake:
- 2 1/2 cups (300 grams) of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 6 ounces vegetable oil
- 6 ounces plain yogurt
- 1 small can of crushed pineapple
- 1 1/3 cups (267 grams) white sugar
- 1/4 cup firmly packed brown sugar
- 2 ounces chopped pecans or walnuts
- 2 ounces raisins
- 3 large eggs
- 10 ounces shredded carrots
Ingredients for the frosting:
- 2 ounces softened butter
- 8 ounces of softened cream cheese
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla essence
Preparation Method:
- Preheat oven to 375°F
- Grease the bottom of a 13” X 9” baking pan, then line it with a sheet of parchment paper.
- Sift or whisk together all the dry ingredients in a large bowl. Then, add the nuts and raisins. Set these aside.
- In a large bowl, pour the oil, yogurt, sugars, pineapple, and eggs, and blend them all together. Stir in the grated carrots.
- All the dry mixed ingredients to the carrot mixture and gently fold everything all together. Pour all the cake mixture into your prepared pan, making sure you are reaching all the corners.
- Bake for about 40-45 minutes. Check with a toothpick to see if it comes out clean. If not, this will take another 5 minutes or more of cooking.
While your cake is cooling, prepare the frosting:
- Cream together the butter, cream cheese, vanilla, and powdered sugar until completely blended and smooth.
- Once the cake is finally cooled, use a knife or spatula to spread frosting on the top. Continue until the cake is entirely covered.
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