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!!
- 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…
- Preheat your oven to 350 degrees.
- 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.
- Combine all dry ingredients in a large bowl. Using a whisk or fork stir dry ingredients until combined. Set aside.
- 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.
- 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.
- Add dry ingredients to the wet ingredients and mix until combined.
- Fold nuts in if adding.
- Pour batter into pan or pans.
- 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.
- Once baked, cool cake completely before frosting.
- 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.