Carrot Cake With Vanilla Cream Cheese Frosting - McCormick®

Carrot Cake With Vanilla Cream Cheese Frosting - McCormick®

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Yields

24

Directions

  1. Preheat oven to 350°F. For the Cake, mix flour, baking soda, salt, and spices in large bowl. Add remaining ingredients mix well. Pour into greased and floured 13x9-inch baking pan
  2. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack
  3. For the Vanilla Cream Cheese Frosting, beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed. Gradually add confectioners' sugar, beating well after each addition. Frost cooled cake with Vanilla Cream Cheese Frosting

Ingredients

  • 2 teaspoons Baking soda
  • 8 ounce Cream cheese, softened
  • 8 ounce Crushed pineapple, undrained
  • 2 teaspoons McCormick® Cinnamon, Ground
  • 1/2 teaspoon McCormick® Nutmeg, Ground
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup Pecans, chopped
  • 3 cups Shredded carrots
  • 1/2 cup Urban Meadow® Butter, softened
  • 1 box Urban Meadow® Confectioner's sugar
  • 4 Urban Meadow® Eggs
  • 2 cups Urban Meadow® Flour
  • 2 cups Urban Meadow® Granulated Sugar
  • 1 cup Urban Meadow® Olive Oil
  • 1/2 teaspoon Urban Meadow® Salt
  • 1 can Vanilla cream cheese frosting