This cozy, spice-forward dessert is a family favorite that’s tender, perfectly sweet, and topped with smooth cream cheese frosting—Mom’s Legendary Carrot Cake is everything you want for birthdays, potlucks, or a comforting weekend bake. If you love carrot-forward treats, try this simple and nostalgic carrot cake cookies recipe for another fun way to enjoy those warm flavors.
Why You’ll Love This Mom’s Legendary Carrot Cake :
- Deep cinnamon and vanilla flavor with a tender, moist crumb.
- Makes a large 9×13 pan (or muffins) — great for feeding a crowd or meal prepping.
- Kid-approved and family-friendly: soft texture and mild spice.
- Quick to mix: no fancy equipment, just simple bowl-and-spoon baking.
- Versatile: add nuts or coconut for extra texture, or keep it classic.
Ingredients Needed :
Dry ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 2 cups sugar
Wet ingredients
- 1 1/2 cups vegetable oil
- 4 eggs, beaten
- 2 cups freshly grated carrots
- 1 can crushed pineapple, well-drained
Add-ins & optional
- 1 cup shredded coconut
- 1/2 cup walnuts (optional)
Frosting
- 1 package cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
Step-by-Step Instructions :
- In a large bowl, whisk together the sugar, vegetable oil, and beaten eggs.
- Gently blend in all the dry ingredients until they are well combined.
- Fold in the freshly grated carrots, crushed pineapple, shredded coconut, and walnuts (if you choose to add them).
- Pour the batter into a greased 9×13 pan or muffin tins.
- Bake in a preheated oven at 350°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake is baked, let it cool completely.
- To make the icing, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until it is fluffy. Spread the cream cheese icing generously over the cooled cake.
Serving Suggestions Mom’s Legendary Carrot Cake
- Serve slices chilled or at room temperature with a dusting of cinnamon.
- Top with extra chopped walnuts or toasted coconut for crunch.
- Pair with vanilla ice cream for an indulgent dessert.
- For parties, cut into bars and garnish each piece with a small carrot ribbon.
Tips for Success Mom’s Legendary Carrot Cake
- Grate carrots fresh for the best texture and moisture — pre-shredded carrots can be drier.
- Don’t overmix the batter; stir until combined to keep the cake tender.
- Drain the pineapple well to prevent a soggy cake.
- Test doneness with a toothpick in the center; if it comes out with a few moist crumbs, it’s done.
- For a bright, fresh contrast on the dessert table, serve this cake with a light Asian carrot salad — the tangy crunch balances the sweetness perfectly.
variation (if any)
- Cupcake version: bake in lined muffin tins for 18–22 minutes at 350°F.
- Add 1 cup raisins or swap walnuts for pecans.
- Make it gluten-free: use a 1:1 gluten-free flour blend and check texture; you may need a touch more liquid.
- Lighter frosting: reduce powdered sugar and add a squeeze of lemon juice for tang.
FAQs
Q: Can I make this cake ahead of time?
A: Yes. Bake and frost the cake the day before serving, then refrigerate covered. Bring to room temperature before serving for the best texture.
Q: How should I store leftover carrot cake?
A: Store in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze unfrosted slices wrapped tightly for up to 2 months.
Q: Can I halve this recipe for a smaller pan?
A: Absolutely. Halve all ingredients and bake in an 8×8 pan; start checking for doneness around 30–35 minutes.
Q: Is it necessary to use oil instead of butter in the cake?
A: Oil keeps the cake extra moist and tender. You can substitute melted butter if you prefer, but the texture will be slightly different.
Q: Can I omit the coconut or nuts?
A: Yes — both are optional. The cake is delicious plain or with any combination of add-ins you prefer.
Mom’s Legendary Carrot Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1.5 tsp baking soda
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 2 cups sugar
Wet Ingredients
- 1.5 cups vegetable oil
- 4 pieces eggs, beaten
- 2 cups freshly grated carrots Grate fresh for best texture.
- 1 can crushed pineapple, well-drained Drain well to avoid sogginess.
Add-ins & Optional
- 1 cup shredded coconut
- 0.5 cup walnuts (optional)
Frosting
- 1 package cream cheese, softened
- 0.25 cup butter, softened
- 2 cups powdered sugar
- 0.5 tsp vanilla extract
Instructions
Preparation
- In a large bowl, whisk together the sugar, vegetable oil, and beaten eggs.
- Gently blend in all the dry ingredients until they are well combined.
- Fold in the freshly grated carrots, crushed pineapple, shredded coconut, and walnuts (if using).
Baking
- Pour the batter into a greased 9×13 pan or muffin tins.
- Bake in a preheated oven at 350°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake is baked, let it cool completely.
Frosting
- To make the icing, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until it is fluffy.
- Spread the cream cheese icing generously over the cooled cake.