Go Back
Slice of Mom's legendary carrot cake topped with cream cheese frosting

Mom’s Legendary Carrot Cake

A cozy, comforting classic carrot cake topped with indulgent cream cheese frosting that's easy to make and delicious to enjoy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1.5 tsp baking soda
  • 1.5 cups vegetable oil
  • 4 large eggs, beaten
  • 1 cup shredded coconut
  • 2 cups sugar
  • 1 tsp baking powder
  • 3 tsp ground cinnamon
  • 0.5 cups walnuts (optional) Can be omitted for a nut-free version
  • 2 cups freshly grated carrots Use fresh grated for best texture
  • 1 can crushed pineapple, well-drained Drain well to avoid sogginess
Icing Ingredients
  • 1 package cream cheese, softened
  • 0.25 cups butter, softened
  • 2 cups powdered sugar
  • 0.5 tsp vanilla extract

Method
 

Preparation
  1. In a large bowl, whisk together sugar, vegetable oil, and beaten eggs until well combined.
  2. Gently blend in all the dry ingredients until they’re well mixed.
  3. Fold in the grated carrots, crushed pineapple, shredded coconut, and optional walnuts.
  4. Pour the batter into a greased 9×13 pan or muffin tins.
Baking
  1. Bake in a preheated oven at 350°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, allow the cake to cool completely.
Icing
  1. For the icing, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract until fluffy.
  2. Spread the cream cheese icing generously over the cooled cake.

Notes

Store in the fridge for about a week or freeze for up to three months. For a vegan version, substitute eggs with flax eggs and use dairy-free cream cheese for the icing.