Our Favorite Carrot Cake Recipe
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5.0
66 reviews
Excellent
Our Favorite Carrot Cake Recipe
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The Woks of Life family favorite carrot cake recipe that we make over and over again. We adopted this carrot cake recipe from a neighbor/teacher because it is moist, flavorful and just plain good!
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Ingredients
For the cake:
- 2 cups all purpose flour (sifted)
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- 2 teaspoons cinnamon
- 1½ cups sugar
- 1¼ cups vegetable or canola oil
- 4 eggs
- 2 cups finely grated carrot
- 8 oz. can of crushed pineapple (drained)
- ½ cup Finely chopped pecans (optional)
- 3½ ounces flaked coconut (optional)
For the cream cheese frosting:
- ½ cup butter
- 8 oz. cream cheese
- 1 teaspoon vanilla
- 1 pound confectioner’s sugar (sifted)
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Instructions
- Preheat your oven to 350 degrees F and grease and flour three 9-inch round cake pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Next, add the sugar, oil, and eggs; mix well. Next, add the carrot, pineapple, pecans, and coconut. Blend thoroughly.
- Distribute the batter evenly amongst the three pans; I like to use a ladle for the batter and fill each pan ladle by ladle to ensure even distribution without fussing with a scale.
- Bake the cakes for 35-40 minutes. Be careful not to over-bake them! Because of the high amounts of sugar and add-ins, the cake can quickly crisp too much on the edges. Remove the pans from the oven and cool for 15-20 minutes before turning out onto wire racks to cool completely.
- When your cakes are cooled, make your cream cheese frosting. In the bowl of an electric mixer, combine the butter, cream cheese, and vanilla. Cream on low to medium speed. With the mixer on low, gradually add the confectioner’s sugar, scraping down the bowl as needed. If it looks too thick, add a little splash of milk. If it's too loose, add more confectioner's sugar.
- Frost the cake, spreading a thin layer between each layer of cake, saving the lion’s share for covering the rest of the cake.
Notes
- You can use this recipe to make around 18 cupcakes. Line a cupcake tin/muffin pan with paper liners, and fill each until about 3/4 full. Since you don't have to frost an entire cake, you only need 1/2 of the frosting recipe.
Nutrition Information
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Calories
449kcal
(22%)
Carbohydrates
66g
(22%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
72mg
(24%)
Sodium
447mg
(19%)
Potassium
218mg
(6%)
Fiber
3g
(12%)
Sugar
51g
(102%)
Vitamin A
3110IU
(62%)
Vitamin C
2.5mg
(3%)
Calcium
60mg
(6%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 72mg | 24% |
| Sodium | 447mg | 19% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 51g | 102% |
| Vitamin A | 3110IU | 62% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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