Easy Carrot Cake Recipe

Ingredients Cake: ▢2 1/4 cups all-purpose flour ▢1 1/2 teaspoons baking soda ▢1 1/2 teaspoons baking powder ▢1 1/2 teaspoons salt ▢2 1/2 teaspoons ground cinnamon ▢1/2 teaspoon ground nutmeg ▢1/2 teaspoon ground allspice ▢3 eggs ▢2/3 cup crushed pineapple ▢1/2 cup oil (vegetable or canola oil) ▢1/2 cup milk

Whipped Cream Cheese Frosting: ▢1/4 cup butter , room temperature ▢4 ounces cream cheese , softened ▢1 3/4 cups powdered sugar ▢1 teaspoon vanilla extract ▢1/3 cup heavy whipping cream

Preheat oven to 350°F. Prepare a 9x13-inch baking pan by greasing it.

Shred carrots with large box graters. Squeeze shredded carrots in paper towels over the sink to remove moisture. Set aside.

Stir eggs, crushed pineapple, oil, milk, vanilla, and sugar in a large bowl. Mix in carrots.

Add the dry ingredients and stir briefly. Bake batter in prepared pan for 40–50 minutes or until a toothpick inserted into the center comes out with a few wet crumbs. 

For frosting, whisk cream cheese and butter until creamy. Mix powdered sugar and vanilla until smooth. In another bowl, whisk whipped cream to firm peaks. Fold the whipped cream into the frosting gradually.