Carrot Cake with Brown Sugar Cream Cheese Frosting
Kitchen Tested 
- Yield 16 servings
Carrots and pineapple grace this special occasion cake that's topped with a cream cheese icing sweetened with brown sugar.
Jill Melton
Ingredients
- Cake:
- 1 1/3 cups sugar
- 1 1/3 cups vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups grated carrots
- 1 (8-ounce) can crushed pineapple
- Frosting:
- 1/2 cup (1 stick) butter
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F.
- Combine sugar, oil and eggs in bowl of a mixer. Beat 1 minute. Sift together flour, baking powder, soda, salt and cinnamon. Add to egg mixture and mix well. Add carrots and pineapple and mix well. Pour batter into 2 (8-inch) greased and floured cake pans. Bake 25 to 35 minutes or until done.
- To prepare frosting, combine butter and cream cheese; beat well, about 2 minutes. Add sugars and vanilla and beat well. Frost cake.
Recipe adapted from The Montgomery Women’s Club Cookbook, Cincinnati, Ohio
