Delicious Carrot Cake with Orange Zest Cream Cheese

 

Carrot Cake Ingredients:

2 cups all-purpose flour

2 cups grated carrots

1 1/2 cups granulated sugar

1 cup crushed pineapples

1 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chopped walnuts or pecans (optional)

Orange Zest Cream Cheese Frosting 

Ingredients:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Zest of 1 orange

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the grated carrots, pineapples and chopped walnuts or pecans (if using).

Pour the batter into the prepared baking pan(s) and smooth the top with a spatula.

Bake in the preheated oven for about 35-40 minutes (or 25-30 minutes for round cake pans), or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool completely on a wire rack.

While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, vanilla extract, and orange zest. Beat until well combined and fluffy.

Once the cake has cooled, spread the cream cheese frosting evenly over the top of the cake