The Best Easy Carrot Cake

Carrot cake is one of my family choices for dessert. I make carrot cake quite often when we are together for a family reunion each year. Carrot cake is very easy to make and most of the time it turns out perfectly. The recipe that I will share today is a one layer of the cake. If for a larger group, this recipe’s ingredients can be doubled or tripled.  Make a sheet carrot cake form tripling the ingredients of this recipe. You will be loved when showing up with this cake.

Ingredients:
Dry ingredients:
1 ½ cups all-purpose flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/ tsp cinnamon
1/2 tsp ground ginger
Wet ingredients:
2 carrots, finely shredded (about 1 ½ cups)
1/2 cup pineapple, chopped
2 eggs
1/2 cup vegetable oil
1  cup sugar
1/4 cup buttermilk
1 tsp vanilla
Frosting ingredients:
8 oz. cream cheese
1 stick softened butter
1 tsp vanilla
1/2 cup powdered sugar

Directions:
Preheat oven to 350°.
Grease and flour a 9 in. diameter cake pan.

Combine the dry ingredients and sift 2 times to remove any lumps.
Combine the wet ingredients, except the pineapple and the carrots.

Beat with a handheld mixer until light and fluffy.  Stir in the pineapple and the carrots. Mix well.

 

Pour the wet ingredients into the dry ingredients and stir to combine.  Do not overmix the batter. The trick that I learned from other bakers is to count from 1 to 40 or 50 for best results.

 

Pour batter into the prepared cake pan and bake for 40 minutes.

To make the frosting:

Combine all the frosting ingredients and beat well.

When the cake is cool, spread the frosting over the cake,