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Carrot Cake

Carrot Cake


An irresistible Carrot Cake with cream cheese frosting.


  • 2 cups sugar
  • 8 1/2 ounce can crushed pineapple
  • 1 1/4 cup avocado oil
  • 4 eggs (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 2 large carrots, peeled and grated
  • 1 cup chopped walnuts (optional)
  • 2 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt


  • 1 box powdered sugar (1 pound)
  • 8 tablespoons unsalted butter (at room temperature)
  • 4 tablespoons cream cheese (at room temperature)
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1/4 cup water (a little more or a little less depending on the consistency you like)
  • Sliced almonds (about 1 cup)


  1. Preheat oven to 350 degrees. Spray with baking spray two 8-inch cake pans and set aside. 
  2. In a large bowl mix together the sugar, pineapple, oil, eggs, and vanilla. Mix in the carrots and walnuts. Set aside. 
  3. In a separate bowl whisk together the flour, cinnamon, baking powder, baking soda, and salt until well combined. 
  4. Slowly add the dry ingredients to the wet and mix until just combined. 
  5. Pour the batter evenly between the two cake pans and bake for 35-45 minutes until a toothpick inserted into the center comes out clean. Once baked, remove cakes and cool completely before frosting. 
  6. While cakes are cooling, make the frosting. Whisk together the powdered sugar, butter, cream cheese, salt, and vanilla. Add water a little at a time until you reach the consistency you like. 
  7. When cakes are completely cooled, spread a thick layer of frosting on the flat (underside) surface of one of the cakes. Carefully place the other cake on top, with the flat sides facing each other. Frost the rest of the cake, then gently press the sliced almonds onto the bottom edge of the cake and sprinkle more on top for decoration. Serve and enjoy!