Norma’s Carrot Cake

cut cake

This carrot cake is simply delicious, as is the story of how this cake came into our lives.  Brian, my husband, and I have both always loved carrot cake, so when we had the opportunity to choose the top tier of our wedding cake (almost 16 years ago-eeek!) it was a no brainer, carrot cake was it! I guess in conversation my mom happened to tell a family friend about our choice.  Fast forward to my bridal shower, and Marty (the friend) arrived with a carrot cake for us.  Attached to the carrot cake was this orange cardboard circle with a handwritten recipe for Norma’s Carrot Cake.  It was love at first bite and that recipe has become part of us, so to speak.

I’m not sure who Norma is but I do know that she bakes one heck of a carrot cake.  I’m so glad her recipe was shared with us and I’m so glad to share it with you.  I’ve typed it out below, but I will probably keep using my orange circle!!

xoxo, K

Ingredients (Cake):

  • 2 cups flour
  • 2 tsp baking powder
  • 1 and 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 cups sugar
  • 1 and 1/2 cups vegetable oil
  • 4 eggs
  • 2 cups grated carrots
  • 8 oz. can crushed pineapple – strained
  •  1/2 cup chopped walnuts (optional)

What to do…

  1.  Preheat your oven to 350 degrees.
  2. Prepare your cake pans.  You can use either a 9×11 baking pan or 2, 8 in. round cake pans.  If using round, cut two parchment paper circles and place in bottom of the pans.  Either use, baking spray with flour, or butter and flour cake pans.  I use Pam for baking with flour.  It is just so easy.  You just spray and your pans are ready to go.
  3.  Combine all dry ingredients in a large bowl.  Using a whisk or fork stir dry ingredients until combined.  Set aside.dry ingredients-carrot cake
  4. Grate the carrots, and set aside.  I use the grater attachment on my food processor to do this, but if you don’t have one a handheld grater will do the trick.shredded carrots
  5.  In the bowl of a stand mixer with the paddle attachment, or a large bowl if using a hand mixer, combine sugar, oil, eggs, carrots and pineapple.  Mix until combined.
  6. Add dry ingredients to the wet ingredients and mix until combined.
  7. Fold nuts in if adding.
  8. Pour batter into pan or pans.batter in pans
  9.  Place in preheated oven.  Bake for roughly 45 minutes, depending on the pans.  I like to check it at around 35 minutes and add time from there.  You’ll know it is ready when a toothpick comes out clean.
  10. Once baked, cool cake completely before frosting. cooling cakes



  • 1/2 cup unsalted butter, at room temperature (if doing a layer cake use 3/4 cup)
  •  8 oz. cream cheese at room temperature (12 oz for layer cake)
  •  1 tsp vanilla (1 and 1/2 for layer cake)
  • 2 cups confectioners sugar (3 for layer cake)

What to do…

Combine all ingredients in the bowl of a stand mixer using the paddle attachment, or a large bowl if using a hand mixer. Mix until smooth.




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