Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Step 2: In a separate bowl, combine sugar, oil, and eggs. Beat with an electric mixer until light and fluffy. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 3: Fold in the grated carrots, drained crushed pineapple, and nuts (if using). Pour batter into the prepared pan and spread evenly.
- Step 4: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
- Step 5: While the cake cools, prepare the frosting by beating together the softened cream cheese and powdered sugar until smooth and creamy.
- Step 6: Once the cake is completely cool, frost the top with the cream cheese frosting. You can add a sprinkle of cinnamon or chopped nuts for garnish.
Notes
- Store leftover cake, tightly covered, in the refrigerator for up to 3 days; the cream cheese frosting adds to its shelf life.
- For a warm, gooey treat, microwave individual slices for 15-20 seconds, or until heated through.
- Serve a slice of this Brazilian Carrot Cake alongside a scoop of vanilla ice cream or a dollop of coconut whipped cream for an extra special dessert.
- To ensure a moist cake, don't overmix the batter; gently fold in the carrots and pineapple to avoid toughening the texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American