Easter is right around the corner and a quintessential dessert on most Easter Sunday tables is delicious Carrot Cake. While Carrot Cake is a popular dessert, like many other dishes, there are thousands of recipes to choose from. So finding the perfect recipe can be a bit of a challenge.
Well, look no further. My mother-in-law's Carrot Cake recipe is by far the perfect Carrot Cake. I even like it better than Ina's... I know- shocking!
It's absolutely delicious, with the addition of cinnamon, pineapple, and carrots it is full of wonderful flavor. The cream cheese frosting is light, creamy, and perfectly sweet.
Although good flavor is not hard to find in other recipes, what sets this one apart from all of the others, is it's perfect consistency. It is light and fluffy- so much so that it springs right up when you touch it. It has great height- providing substantial squares for people to enjoy. As well as m-o-i-s-t! It is so perfectly moist every bite I take I say, "wow, this is the best Carrot Cake ever!" No seriously, that's all I could say to my husband when I sampled a piece.
So if you're looking for a good Carrot Cake recipe or already have one, but are interested in trying something new, give this recipe a try and you won't be disappointed!
Begin with peeling your carrots, cutting the ends off, and shredding them until you've reached 2 cups worth:
Then sift your flour, baking powder, baking soda, salt, and cinnamon into a large mixing bowl:
Then add your sugar, vegetable oil, and eggs into the flour mixture:
Mix until combined:
Then add your crushed pineapple and carrots:
Mix until combined:
Grease a 9x13 pan with butter:
Then flour your pan by adding about two tablespoons of flour:
And move your pan around until the flour sticks to the entire bottom and sides of the pan. Shake out any excess flour:
Then add your batter to the pan:
Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted into the center of your pan comes out clean. Remove from the oven and let your cake cool for 30 minutes:
Meanwhile, to prepare your cream cheese frosting, combine your cream cheese, butter, and vanilla in the bowl of an electric mixer:
Beat on medium for 30 seconds until smooth:
Then add your confectioners sugar:
Mix on high speed for 2 minutes:
Until light and fluffy:
Remove your cake from the pan to continue to cool. To remove your cake, loosen the edges with a knife:
Place a dish large enough to cover your pan over the cake:
Flip it over and let the cake fall on top of your dish and out of the baking pan:
Once your cake has cooled completely, spread your cream cheese topping over the surface:
Cut into small squares by cutting vertically:
Sprinkle with chopped walnuts:
And serve in decorative cupcake holders:
Dianna's Family Recipe
Makes: 1, 9x13 cake
Prep Time: 30 minutes (plus cooling time)
Cook Time: 40-45 minutes
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups vegetable oil
2 cups grated raw carrot
8 3/4 oz. crushed pineapple, drained
1/2 cup chopped nuts
Cream Cheese Frosting
1 cup (2 sticks) butter, softened
1 8-ounce package cream cheese
2 teaspoons vanilla extract
1 cup confectioners sugar
Peel, cut off the ends of your carrots, and grate them until you've reached two cups work and set aside. Then sift together your flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. Add your sugar, vegetable oil, and eggs to your mixing bowl and mix until combined.
Stir in the carrots and pineapple. Butter and flour a 9x13 pan and pour your batter into the prepared pan.
Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Allow to cool in the pan for 30 minutes, then transfer to a dishe to cool completely.
To prepare your frosting, combine the butter, cream cheese, and vanilla in the bowl of an electric mixer. Beat until well blended. Then add your sugar and beat on high. If too thick, add small amount of milk to spreading consistency. Spread your frosting over the surface of your cake. Cut your cake into small squares and sprinkle with chopped walnuts. Serve each square in a decorative cupcake holder and enjoy!