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Carrot Cake with Cream Cheese Frosting
Moist, spiced carrot cake with tangy cream cheese frosting. The pineapple is the secret ingredient.
Prep: 20 min · Cook: 35 min · Total: 55 min12 servingsEasy4.8 (56 reviews)420 calories per serving
Last tested: 2026-09-10
📸
Servings12
📋 Ingredients
👩🍳 Instructions
- 1
Preheat oven to 180°C/350°F. Grease and flour a 23cm/9-inch round pan.
- 2
Whisk flour, baking soda, cinnamon, and salt.
- 3
In a separate bowl, whisk oil, sugars, eggs, and vanilla.
- 4
Stir dry ingredients into wet. Fold in carrots and pineapple.
- 5
Pour into pan. Bake 30-35 minutes until toothpick comes out clean.
- 6
Cool completely. Beat cream cheese and powdered sugar until smooth. Frost the cake.
🔄 Swap Table
Original: Pineapple
Swap: 100g raisins
Classic alternative, chewier texture
Original: Vegetable oil
Swap: Coconut oil, melted
Slightly coconut flavor
Original: Cream cheese frosting
Swap: Ermine frosting (boiled milk)
Lighter, less sweet
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