Source: FamilyTime Favorites

Carrot Cake with Cream Cheese Frosting
Celebrate a special occasion with this very moist and flavorful cake. It will keep in the refrigerator for up to a week.
Serves: 16
Prep Time: 40 minutes
Cook Time: 50 minutes


2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 3/4 cups sugar
1 1/2 cups canola oil
4 eggs
2 1/2 cups grated carrots
1/2 cup chopped walnuts
1 cup crushed pineapple, drained (save the juice for the icing)
1 pound reduced-fat cream cheese
1/2 cup butter, softened
2 1/2 teaspoons vanilla extract
2 3/4 cups confectioners' sugar
3 tablespoons pineapple juice

Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray.

Place the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl and stir until combined.

Place the sugar, oil, and eggs in a large mixing bowl. Using an electric mixer, beat them together for about 5 minutes, until the mixture is smooth.

Stir in the carrots, walnuts, and pineapple; then stir in the flour mixture.

Pour equal amounts of cake batter into the pans and bake for 45 to 50 minutes, until a wooden toothpick inserted into the center of one of the cake layers comes out clean.

Remove the pans from the oven and place them on wire racks to cool for 15 minutes. Remove the cake layers from the pans and put them on the racks to finish cooling.

Place the cream cheese, butter, and vanilla in a large mixing bowl. Using an electric mixer, beat them together for about 2 minutes, until the mixture is smooth and creamy.

Beat the confectioners' sugar in the cream cheese mixture, scraping down the sides of the bowl to make sure that it is combined thoroughly.

Add the pineapple juice, 1 tablespoon at a time, to the cream cheese mixture and beat well. If the frosting is too runny, add more confectioners' sugar. If the icing is too thick, thin it with more pineapple juice.

Place one cake layer upside down on a serving plate and spread some frosting on top of it. Place the other layer, right side up, on the frosted lower layer. The two layers should meet perfectly. Spread the remaining frosting on top of the cake and on the sides. Serve.