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DM’s Carrot Cake

by on June 24, 2010 in Cakes, Desserts June 24, 2010 CakesDesserts
5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

This sweet, heavy, moist carrot cake is the best I’ve ever tasted. With a thick layer of homemade cream cheese icing, nothing beats a giant slice of this for dessert with a glass of iced milk, or a mug of freshly steeped java. Leftovers make a mad breakfast!

Ingredients

  • FOR THE CAKE:
  • 2 cups White Flour (Can Use 1 Cup Whole Wheat And 1 Cup White)
  • 2 teaspoons Baking Soda
  • 2 teaspoons Cinnamon
  • 1 teaspoon Salt
  • 1-½ cup Canola Oil
  • 2 cups White Granulated Sugar
  • 3 whole Eggs
  • 2 teaspoons Vanilla
  • 2 cups Shredded Carrots
  • 1 cup Chopped Nuts (I Use Pecans Or Walnuts)
  • 1 can 8 3/4 Oz Crushed Pineapple W/ Juice (Use Canned Pineapple!)
  • _____
  • FOR THE ICING:
  • 8 ounces, weight Cream Cheese (I Use 1/3 Less Fat Cream Cheese)
  • 1 stick Butter
  • 1 pound Powdered Sugar
  • 1 teaspoon Vanilla

Preparation

For cake:

1. Sift dry goods together (flour, cinnamon, baking soda, and salt).

2. In separate larger bowl, mix oil and sugar. Then add eggs and vanilla, and beat well. Next, add the dry ingredients to this mixture. Fold in carrots, nuts, and pineapple.

3. Pour into a greased and floured 9×13 cake pan. Bake for 40 minutes at 350 degrees.

For cream cheese icing:

1. Mix softened cream cheese and butter together. Add powdered sugar and vanilla.

2. Spread over completely cooled cake. And use all the icing! A nice thick covering makes for a delectable dessert. Enjoy!

2 Comments

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nikkig on 3.17.2011

this was an excellent recipe. i made it for book club. everyone raved about it. and, the best part, it was insanely easy AND delicious. thank you!!!

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mrst517 on 12.27.2010

YUM! (see my review)

5 Reviews

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Noshings on 12.12.2015

This cake is the bomb! I did, however, replace 1/2 c oil with unsweetened applesauce and reduced sugar to 1 1/2 – 1 3/4 cup. Thanks for the recipe, it’s my new go-to!

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Dawn on 7.6.2015

This was the recipe I used for my first carrot cake ever, and my whole family loved it. No need to try anything else or buy from the grocery anymore. The cake was moist and flavorful, and the frosting was perfect-tangy and sweet.

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Marge on 8.21.2011

Soft and moist carrot cake! Delicious!

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nikkig on 3.17.2011

love this recipe. easy AND delicious. can’t ask for anything more!

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mrst517 on 8.11.2010

DELICIOUS! I used this recipe to make cupcakes and they turned out beautifully. Wouldn’t change a thing! They were perfectly moist, unlike other carrot cakes I’ve tried in the past, and the pineapple wasn’t overpowering.

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