Ingredients55 m servings 403
- Beat 1 cup butter and sugars until light and fluffy in large bowl. Beat in eggs. Beat in crushed pineapple, carrots, raisins and vanilla.
- Stir together flour, baking soda, cinnamon, ginger and salt in medium bowl. Gradually add to pineapple mixture and beat until well blended. Pour into 2 9-inch greased and floured cake pans.
- Bake at 350 degrees F 40 minutes or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
- Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and juice until smooth. Spread frosting over cakes. Garnish with additional crushed pineapple and grated carrots, if desired.
Per Serving: 403 calories; 18.8 55 4.4 82 343 Full nutrition
ReviewsRead all reviews 14
If you haven't tried this cake….. it you should!!! This IS fantastic. The best homemade carrot cake I've ever had. I didn't change the cake recipe at all! I did grate my own carrots but that's i...
LOVED IT!!! Only thing I changed was I needed more icing so I doubled that part. I have people asking for the recipe all the time.
This was a moist carrot cake. I cooked it according to the recipe and it turned out delicious. The lemon cream cheese frosting was a perfect compliment. Everyone raved about it, even the young g...
I had to run around to gather all the ingredients, but it was worth it. Amazing!! It's dense, delicious, and moist.
This recipe was not only simple but it tasted delicious! Moist and the Best Carrot Cake I ever ate. My 11 year old made the cake!
I don't like it when someone rates a recipe 5 stars and then makes changes, so with my changes this is 5 stars!!! I did everything the same except here are the changes I made: I poured the pinea...
My first carrot cake and it turned out great! Next time I think I will use pineapple juice in the frosting.
Good recipe - my family enjoyed it. I substituted the raisins for almonds - was very tasty!