Delightfully Delicious Carrot Cake

This carrot cake was always a favorite when we were growing up.  It is moist and delicious, and the frosting is just heavenly.  I have tried carrot cakes from boxes and different stores and NOTHING comes close to how amazing this carrot cake is. Perfect for Easter!

My mom’s carrot cake was always a favorite when we were growing up.  It is moist and delicious, and the frosting is just heavenly.  Years ago, I bought a boxed carrot cake mix thinking it would be the same.  I will never make that mistake again!  I have also tried carrot cakes from several different stores and NOTHING comes close to this carrot cake. 

Carrot Cake

1 1/2 cup flour

1 cup sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

2/3 cup oil

2 eggs

1 cup shredded carrots

1/2 cup pineapple

1 tsp. vanilla

Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl. Add oil, eggs, carrots, pineapple, and vanilla.  I use sliced pineapple and cut it into small pieces, but crushed pineapple (drained) works great too.  Beat at medium speed for 2 minutes.

Pour into a greased 9×13 pan and bake at 350 degrees for 30-32 minutes.

Mix up frosting while cake cools for about 15 minutes.

Cream cheese Frosting

2 Tbsp. butter

3 oz. cream cheese

2 cups powder sugar

2 tsp. vanilla

Soften cream cheese and butter.  Cream together and then add vanilla and powder sugar.  Mix together until smooth and spread over warm cake.  It helps to put the frosting onto several spots and let it melt slightly before spreading it around cake.  Allow cake to finish cooling and then serve.  Enjoy!

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4.5 from 2 reviews
Delightfully Delicious Carrot Cake
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1½ cup flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ⅔ cup oil
  • 2 eggs
  • 1 cup shredded carrots
  • ½ cup pineapple
  • 1 tsp. vanilla
  • Cream cheese Frosting
  • 2 Tbsp. butter
  • 3 oz. cream cheese
  • 2 cups powder sugar
  • 2 tsp. vanilla
Instructions
  1. Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl.
  2. Add oil, eggs, carrots, pineapple, and vanilla. Beat at medium speed for 2 minutes.
  3. Pour into a greased 9x13 pan and bake at 350 degrees for 30-32 minutes.
  4. Mix up frosting while cake cools for about 15 minutes.
  5. For frosting, soften cream cheese and butter. Cream together and then add vanilla and powder sugar.
  6. Mix together until smooth and spread over warm cake.
  7. Allow cake to finish cooling and then serve.

This carrot cake was always a favorite when we were growing up.  It is moist and delicious, and the frosting is just heavenly.  I have tried carrot cakes from boxes and different stores and NOTHING comes close to how amazing this carrot cake is. Perfect for Easter!

 

About Katie

I'm Katie. I enjoy collecting pretty paper, making beautiful cards, and preserving our memories with the Project Life App. I love sweets and flowers. I am the mom of four amazing kids.

Comments

  1. Hmm I have never tried it with pineapple. Now I am intrigued. I might have to make it this weekend. Thanks!

  2. OH this sounds delicious, we grow carrots like crazy in our garden and I made like 10 carrot cake recipes last year trying to find a good one and use up some carrots! Have you made it without pineapple? I’m allergic to them. I have had them cooked and I’m usually fine but I’d rather just avoid them all together. Either way I will be trying this recipe this summer, thank you for sharing!

    • I haven’t tried it without but it should be ok. They do add some sweetness and moisture so you might need to add something to substitute.

  3. This looks great! I love that you use fresh pineapple too! I know so many recipes that call for the dried, but I think fresh just brings it to another level.

    I also love the recipe blurb that you have at the bottom! Is that a widget that you use or something else?

  4. Looks so good! I’m not skilled at baking (but I’m definitely good at eating carrot cake!), but with these instructions, I think I could pull it off. And the pineapple is a great addition!

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