Recipe

Favorite Carrot Cake Recipe

by everydaygracedesigns

Moist and Easy Carrot Cake Recipe

This is my Grandma's recipe and it is so delicious and moist.
Print Recipe
Servings: 10
Course: Dessert
Ingredients Method

Ingredients
  

  • 1.5 Cups Vegetable Oil
  • 2 Cups Brown Sugar
  • 2 Cups Grated Carrots
  • 1 Cup Crushed Pineapple with Juice
  • 1 Cup Chopped Nuts Walnuts or Pecans
  • 2.5 Cups Flour
  • 1/2 Tsp Salt
  • 1 Tsp Baking Soda
  • 2 Tsp Cinnamon
Frosting
  • 8 Oz Cream Cheese Cold
  • 1/2 Cup Unsalted Butter Softened
  • 3 Cups Powdered Sugar
  • 1 Tsp Pure Vanilla Extract
  • 1/8 Tsp Salt

Method
 

Cake Instructions:
  1. Preheat oven to 350 degrees.
  2. Generously grease 1 sheet cake pan or 2 cake rounds on all sides.
  3. In large bowl, whisk brown sugar and oil together until smooth.
  4. Mix in shredded carrots, crushed pineapple, and nuts.
  5. In another bowl combine flour, baking soda, salt, and cinnamon.
  6. Add the dry ingredients with the wet ingredients and stir until combined.
  7. Pour into your desired pans and gently tap on the counter to release air bubbles.
  8. Bake until tester comes out clean, 30-40 minutes, Let the cakes cool completely before removing from the pans. If using a sheet cake pan, you can keep in the pan.
Frosting Instructions:
  1. Blend cream cheese until smooth and silky.
  2. Add in the softened butter 1 tablespoon at a time, blend until smooth.
  3. Add vanilla.
  4. Mix in powdered sugar 1 cup at a time.
  5. Once cake is completely cooled you can frost your cake.

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