Mom’s Marvelous Carrot Cake 

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.

Ingredients 

Cake:

  • 2 c flour
  • 4 eggs
  • 1 c oil
  • 1 c white sugar
  • 1 c brown sugar
  • 3 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 tsp.baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 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 

Icing:

  • 1/2 c softened butter
  • 2 8 oz blocks of softened cream cheese
  • 1 1/2 tsp vanilla
  • 4 tbsp cream
  • 3 1/2 c powdered sugar
  • 1 c walnuts, chopped and lightly toasted

Instructions

  • 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!

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