Mom’s Legendary Carrot Cake
This cozy, spice-forward dessert is tender and sweet, topped with smooth cream cheese frosting, making it perfect for birthdays, potlucks, or a comforting weekend treat.
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.
Notes
Serve slices chilled or at room temperature. Top with extra chopped walnuts or toasted coconut for crunch. Pair with vanilla ice cream for an indulgent dessert. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.