I love my mom’s carrot cake. It literally is the best carrot cake I have ever tasted.
I am very picky when it comes to carrot cake. I remember the first time I ever tried carrot cake: I was probably six or seven and my aunt brought out a cake after supper. I was so excited that we were going to eat cake- then I took a bite and was immediately disappointed. It was dry and had stringy carrots and my mom made me be polite and eat it all anyway. I tried carrot cake other times as I got older, but never liked any until finally, Mom convinced me to try hers. I still haven’t found one that compares.
I made sure to copy my mom’s recipe so I could share it with you.
- 2 c flour
- 4 eggs
- 1 c oil
- 1 c white sugar
- 1 c brown sugar
- 3 tsp ground
- 1/2 tsp ground
- 1/4 tsp ground
- 1/8 tsp ground
- 1 tsp.
- 1/2 tsp
- 1/2 tsp
- 2 c grated carrots (I prefer finely chopped in the food processor, rather than grated)
- 1 c or 1 medium can crushed pineapple, drained
- 1/2 c golden raisins
- Optional: 1/2 c finely chopped walnuts
- 1/2 c softened butter
- 2 8 oz blocks of softened cream cheese
- 1 1/2 tsp
- 4 tbsp
- 3 1/2 c powdered sugar
- 1 c walnuts, chopped and lightly toasted
- Preheat oven to 350 degrees.
- Grease and flour two 9 inch round cake pans.
- In a large mixing bowl mix the sugar, eggs, and oil.
- In a separate bowl mix together the flour, spices, baking powder, baking soda, and salt.
- Add dry ingredients into the large bowl containing the wet ingredients. Mix well.
- Add the carrots, pineapple, and raisins. Mix well.
- Divide the batter into the pans.
- Bake for 30-40 minutes, or until a tooth pick inserted into the center of each pan comes out clean.
- Allow the cakes to cool and gently remove them from the pans. Cool completely on a wire rack before icing.
- With a mixer mix together all the ingredients except the cream and powdered sugar.
- Slowly add the powdered sugar (This is where I usually make a huge mess)
- Add the cream, a little at a time until the icing is as soft or firm as you prefer.
- Place the first cake on a cake plate or in a cake keeper.
- Frost the cake on all sides and place the other cake on top, then frost it.
- Gently press the walnut pieces into the sides of the iced cake.
Store in the refrigerator. The cake is even better the next day.
The first slice of cake with a side of ice cream. Yum! I hope you enjoy it as much as I do!