Carrot Cake

Recipes » Desserts » Cakes

Super moist and delicious carrot cake.

Yield: 16 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Carrots

(0, 0) (reviews)

31 people favorited
Try Soon 17 people trying soon

It makes a nice Birthday Cake! photo by RunShannon

Add a photo of this recipe...

Let BigOven make a grocery list for you. Join us today - it's free.

Recipe
Photos (1)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Verified by SunnyJF

Original recipe makes 16 Servings

2 CupsFlour

2 TeaspoonsBaking Powder

2 CupsSugar

1 1/2 TeaspoonsBaking Soda

4 Eggs

1 1/2 TeaspoonsSalt

1 1/2 CupsCanola Oil

2 TeaspoonsCinnamon

2 CupsCarrots; Finely Grated

1 (8 oz.) CanPineapple; Crushed, Drained

1/2 CupNuts (optional); Chopped

Cream Cheese Frosting

1 StickButter; Room Temperature

8 oz.Cream Cheese; Room Temperature. Light is okay, but not fat free.

1 TeaspoonVanilla; Add more to taste if desired.

1 lb.Powdered Sugar

1 TeaspoonMilk; Add as needed if too thick.

Carrot Cake Preparation

Sift Flour, Baking Powder, Baking Soda, Salt & Cinnamon together. Add Sugar, Oil and Eggs. Mix well. Add Carrots, Pineapple, Nuts (optional) and Coconut (optional). Blend thoroughly.

Pour into 2 9" greased and floured layer pans and bake for 35- 40 minutes. Bake 40-45 minutes for a 9x13 pan.

For frosting, beat all ingredients together, add milk a teaspoon at a time if too thick.

Cool cake thoroughly & frost.

Notes

The cake seems to rise and puff up a lot and it tends to overflow my 9" cake pans. My pans are just 1 1/2 inches deep though. To remedy the overflow issue, I pour some of the batter into a small mini muffin pan and have a nice little batch of mini muffins to bake with the cake. No one complains! A lot of people love this recipe!