Carrot Cake with Cream Cheese Frosting

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  • 4 eggs
  • 2 C. sugar
  • 1 1/3 C. oil
  • 2 C. flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • (optional – add a bit of nutmeg and cloves)
  • 3 C. grated carrots*
  • 1/2 C. chopped walnuts
  • 1/2 C. raisins
  • 8 oz. can crushed pineapple, drained


  • 1/4 C. butter, softened
  • 8 oz. cream cheese, softened
  • 1 tsp. vanilla
  • 1 lb. powdered sugar
  • 1 Tbls. hot coffee


  1. For the Cake:
  2. Preheat oven to 350 degrees.
  3. With a hand mixer cream together the eggs and sugar. Add oil and blend a bit more on medium speed. Then add flour, baking soda, salt and cinnamon (and nutmeg/cloves if desired). Beat a few minutes more. Then stir in the carrots, nuts, raisins, and pineapple.
  4. Pour batter in two round cake pans (greased or sprayed with Pam) and bake 30-45 minutes. Start checking your cakes after 30 minutes, every oven is different. When done, remove and cool.
  5. For the Frosting:
  6. Combine butter, cream cheese and vanilla in a bowl and beat on medium speed until creamy. Add sugar and coffee and continue to beat to incorporate. If too thick, add a bit more coffee. If too thin, add a bit more powdered sugar.



*You can grate the carrots by hand, but it’s easier to use a food processor or even purchase pre-shredded carrots from the store.