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5 from 1 vote

Birthday Cake, Carrot Cake

Hubby’s carrot cake that is the fam’s cake of choice for birthday celebrations….no I’m not annoyed…not at all, lol.
Prep Time23 minutes
Cook Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Carrot cake, Carrots, cream cheese frosting

Ingredients

Cake

    Dry Ingredients:

    • 2 cups all purpose flour
    • 1 tsp baking soda
    • 2 teaspoons cinnamon
    • 1/2 tsp salt

    Wet Ingredients Part 1

    • 3/4 cup vegetable oil
    • 3 large eggs
    • 2 cups granulated sugar

    Wet Ingredients Part 2

    • 3/4 cup low fat buttermilk
    • 2 cups grated carrots use small holes of grater
    • 2 tsp vanilla extract
    • 1 8 oz. Can Crushed pineapple in pineapple juice See notes
    • 1 cup Regular raisins Can sub golden raisins if you like.

    Frosting:

    • 1 stick salted butter 4oz
    • 1 8-ounce brick of cream cheese
    • 3/4 cup powdered sugar sifted
    • 2 tsp vanilla extract

    Instructions

    Cake:

    • Preheat oven to 350. Rack should be in center of oven
    • Grease and flour a 9 x 13 pan.
    • Combine the flour, cinnamon, salt and baking soda in a small bowl. Set aside.
    • Beat oil, eggs and sugar together in a large bowl
    • Add the dry ingredients to the oil-egg mixture along with the rest of the ingredients (wet ingredients part 2) and stir with a whisk until well mixed.
    • Pour into pan and bake for 45-50 minutes.
    • Bake for 60 minutes if using the 10 inch round cake pan.
    • Bake for 25 minutes if making cupcakes.
    • Cake is done when the top is a rich golden brown, a tester should come out with just a few crumbs and relatively clean.

    Frosting:

    • Using a mixer, on medium speed beat butter until softened and slightly creamy.
    • Add cream cheese and vanilla, beat until well incorporated and mixture is light and creamy
    • Sift sugar over mixture and mix until combined and to desired consistency. Don't overbeat!
    • Use 1-1/2 recipe of frosting for 9x13 cake out of pan, single layer or cupcakes
    • For two layer cake double frosting recipe

    Notes

    For a denser cake use the pineapple without draining.  For a cakier, lighter, texture drain the pineapple before adding.  I personally like draining the pineapple, hubby has begrudgingly started to do this although he probably does leave a bit in.  Marriage is always a compromise ;)