I love Carrot Cake! Even more, I love cream cheese frosting! Whether it’s on Red Velvet Cake, Italian Creme Cake,  or Pumpkin Spice Cake, cream cheese frosting makes these cakes taste awesome. This cake is an incredibly delicious comfort food and one of the few cakes my husband really likes. He doesn’t care for dry cakes and this one is really moist with a wonderful taste.

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This carrot cake recipe came from my husband’s grandmother. I received it shortly after we were married in the late 70s. This one isn’t filled with all the pineapple, coconut, raisins, and nuts in the batter like some carrot cakes are. (Those are really Hummingbird Cakes, not Carrot Cakes). Those recipes are all great, but this one is special for its simplicity.

Another difference in my recipe is that the pecans are folded into the icing rather than sprinkled or placed on top. However, if you prefer to place them on top of the cake rather than mix them into the frosting, so be it. I will tell you that most of the time I use 1 & a 1/2 batches of cream cheese frosting because I like a lot of frosting on the cake and this amount is really more for two-layer cakes than three-layer cakes.

I have thought about collecting some of the more updated versions of Carrot Cake over the years, but we really love this one so I have chosen not to. This one will keep in the refrigerator a week or longer and stay fresh. Special thanks to Hannah Noice, of Ovilla, Texas, who decorated the cake.

If you’re looking for a wonderfully tasting Carrot Cake recipe, this one is super moist and super delicious. I hope you give it a try.

When I initially posted this recipe in July 2012, it was just after starting my blog. While the cakes were beautiful, the pictures were taken with an iPhone so they weren’t very clear. I recently remade this cake (March 2017) along with my Red Velvet Cake and Italian Creme Cake for a bridal shower I hosted in my home. The cakes were all spectacular, but this Carrot Cake recipe is the richest. I guarantee you will be drooling and want three pieces of the cake in one sitting! 🙂

Carrot Cake is one of our favorite cakes. Grandma’s recipe is so moist and decadent. 

I am so glad John’s Grandma gave me this Carrot Cake recipe when we were first married. It’s absolutely awesome. Everyone always loves it.

Here’s the top of the cake. While I decorated it because we were going to serve it for a bridal shower, you can leave off the extra icing and still enjoy this cake without sacrificing flavor!

Every bite of this cake will have you drooling. No kidding. It’s so rich and decadent, you won’t want to put down your fork!

Here’s what I did.

I used these ingredients for the cake.

Combine the sugar and oil together in a large mixing bowl.

Mix with an electric mixer until smooth. Add the eggs one at a time, beating after each addition.

Add cinnamon, baking soda and sea salt.

Beat ingredients with an electric mixer until well combined

Add the shredded carrots and the flour and stir gently into the batter with a wooden spoon. (I was lazy and used matchsticks carrots, but normally I shred carrots in the food processor). 

Stir just until moistened.

Grease cake pans very generously with Crisco shortening. Add a couple of tablespoonfuls of flour to each one and tilt and rotate the pan until the bottom and sides are completely covered. Add as much flour as you need to do the job well. Try to fill the pans as evenly as possible with cake batter.

Bake at 350 about 30 minutes or until toothpick inserted in center comes out clean. Allow cakes to cool completely before adding icing.

I used these ingredients for the frosting. This recipe works best if you use at least one and a half batches of icing.

Soften the butter and cream cheese and place in a mixing bowl. Beat with an electric mixer until smooth and creamy.

Beat in powdered sugar and vanilla until all the lumps disappear.

Add finely diced pecans or walnuts.

If your recipe calls for nuts to be added to the frosting, stir them in now. This is what the cream cheese frosting looks like after the nuts are stirred into the batter.

Trim edges of cake with a serrated knife to remove any tough parts. Spread icing on the bottom of the plate. Place cake layer over top of the icing. Then dollop the cream cheese frosting onto the 1st layer. Don’t be stingy with the icing. Put on a lot. Make a double batch or at least 1 1/2 batches for this cake if you want it to taste well. You can see that I put a good amount of icing on the cake.

Place the next cake layer over top the first one. 

Dollop some more icing on top for this layer. 

Place the third layer on top of the other layers. Add icing and frost the cake completely.

Spread icing on top of sides of cake.

Use a scraper to scrape off excess icing and make it smooth on top and sides. Pipe frosting in puffs around bottom and top of cake.

Add carrot decoration if desired.

Add some white edible beads to the cake if desired.

This Carrot Cake is super moist and delicious.

Here’s the back of the cake after cutting so you can see what it looks like.

Carrot Cake is a lovely cake to bake for Easter.

Here’s the recipe.

CARROT CAKE

(Recipe given to me by John’s grandmother, Anne Rubner, Largo, FL)

Oh, so delicious!

Carrot Cake is not only beautiful in appearance, it’s fabulous in taste!

You will love this Carrot Cake. Once you make it your whole family will want this recipe for their birthdays and the holidays! 🙂

You may also enjoy these delicious recipes!

Red Velvet Cake

Italian Creme Cake

Pumpkin Spice Cake