Name: Carrot Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 cup white sugar; 1 cup brown sugar; 1 tbsp vanilla; 1 1/4 cup vegetable oil; 4 eggs; 1 tbsp cinnamon; 1/2 tsp ginger; 1/4 tsp nutmeg; 1/8 tsp cardamom; 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 2 cups all purpose flour; 3 cups grated carrots; 1 8ounce can crushed pineapple, drained; 1 cup chopped walnuts; 3/4 cup raisins; 1 cup sweetened coconut; 1 8 ounce block creamed cheese, room temperature; 1/2 cup butter, room temperature; 1 tsp vanilla; 5 cups icing sugar

Instructions

Preheat oven to 350F
Place the sugars, oil, vanilla and eggs in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined.
Add the spices, baking powder, baking soda and salt and mix until combined.
Add the flour and mix until combined.
Remove the bowl from the stand mixer and fold in the carrots, pineapple, walnuts, raisins and coconut.
Pour the batter into a prepared 9 X 13 pan and bake for 45 minutes or until a cake tester inserted in the center of the cake comes out clean. Cool completely.

Cream Cheese Frosting

Place the cream cheese, butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment.
Beat until smooth, scrape down the sides.
Add the icing sugar 1 cup at a time and beat until the frosting is smooth.
Spread over the cooled cake.

Carrot Cake with Cream Cheese Frosting