Grandma’s Best Ever Moist Carrot Cake with Tangy Cream Cheese Frosting
A Family Legacy: Grandma’s Carrot Cake
Embark on a culinary journey with our cherished family recipe for Grandma’s Carrot Cake. This isn’t just any carrot cake; it’s a timeless classic, perfected over generations by my mother and grandmother, earning a reputation that precedes it. With its incredibly moist crumb, rich spices, and delightful texture, this is truly the only carrot cake recipe you’ll ever need or want to make. Forget dry, crumbly cakes; prepare for a slice of pure, wholesome joy that tastes like tradition and love.
There’s something uniquely comforting about a homemade carrot cake, especially one that carries the weight of family history. This recipe brings together the natural sweetness of carrots, the subtle tang of pineapple, and the satisfying crunch of walnuts, all enveloped in a perfectly spiced batter. Each bite promises a harmonious blend of flavors and textures, culminating in a dessert that’s both elegant and deeply satisfying. And of course, no carrot cake is complete without a generous slathering of luscious, tangy cream cheese frosting, which we’ll also guide you through.
Whether you’re baking for a special occasion, a family gathering, or simply craving a comforting treat, this recipe guarantees a show-stopping dessert that will earn rave reviews. It’s surprisingly simple to prepare, making it accessible for bakers of all skill levels. So, tie on your apron, gather your ingredients, and get ready to create a masterpiece that will become a beloved tradition in your own home.
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Ingredients
The secret to an extraordinary carrot cake lies in the quality and freshness of its ingredients. Each component plays a vital role in achieving that perfect balance of sweetness, spice, and moist texture. For the best results, ensure your carrots are freshly grated, your spices are fragrant, and your eggs are at room temperature. Don’t skimp on the crushed pineapple; its moisture and subtle tang are irreplaceable!
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 2 cups sugar
- 1 ½ cups vegetable oil
- 4 eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, (well-drained, I use canned)
- 1/2-1 cup walnuts, chopped
Instructions
- Preheat oven to 350℉ (175°C). Ensure your oven is fully preheated before placing the cake in for even baking.
- In a very large mixing bowl, meticulously whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisking ensures all dry ingredients are evenly distributed, which is crucial for uniform leavening and flavor. In a separate bowl (or directly into the dry ingredients if your bowl is large enough), beat in the granulated sugar, vegetable oil, and eggs until the mixture is thoroughly combined, light in color, and somewhat creamy. This step creates the liquid base that will hydrate your dry ingredients. Finally, gently fold in the freshly grated carrots, well-drained crushed pineapple, and chopped walnuts. Be careful not to overmix the batter once the wet and dry ingredients are combined, as overmixing can lead to a dense, tough cake. Mix just until everything is incorporated.
- Generously grease two 9-inch round cake pans with non-stick cooking spray, or butter and flour them. For an even easier release, you can also line the bottoms with parchment paper. If you prefer to bake a single-layer cake or a sheet cake, you can use a 9×13 inch baking dish instead; however, note that the baking time will need to be adjusted (add approximately 20 minutes to the baking time, or until a toothpick comes out clean).
- Pour the prepared batter evenly into your greased cake pans. Bake for 35 minutes, or until a wooden toothpick or cake tester inserted into the center of the cake comes out clean. The top should be golden brown and spring back lightly when touched. Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the wire rack to cool completely. It is absolutely essential that the cakes are completely cool before frosting to prevent the frosting from melting.
- Once your delicious carrot cake layers are perfectly cooled, it’s time to add the crowning glory: a rich and tangy cream cheese frosting. You can use your favorite recipe, or follow our easy guide for a homemade frosting below. Apply generously between layers and on top and sides of the cake for a truly decadent finish.
Classic Cream Cheese Frosting for Carrot Cake
No Grandma’s Carrot Cake is complete without a generous slathering of velvety smooth and tangy cream cheese frosting. This simple recipe perfectly complements the spiced sweetness of the cake, adding a layer of creamy indulgence that makes every bite irresistible. It’s easy to whip up and can be made while your cake layers are cooling.
Frosting Ingredients:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened (1 stick)
- 3-4 cups powdered sugar (confectioners’ sugar), sifted
- 1 tsp vanilla extract
- 1-2 tbsp milk or cream (optional, for consistency)
Frosting Instructions:
- In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy. Ensure there are no lumps of butter or cream cheese remaining for a perfectly smooth frosting.
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined, then increasing to medium speed to beat until fluffy. Sifting the sugar prevents lumps and ensures a smoother frosting.
- Stir in the vanilla extract. If the frosting is too thick for your preference, add milk or cream one tablespoon at a time until you reach your desired consistency. Be careful not to add too much liquid, as this can make the frosting runny.
- Once the cake layers are completely cool, spread the cream cheese frosting evenly over the top of the first cake layer, then carefully place the second layer on top. Frost the top and sides of the entire cake. You can use an offset spatula for a smooth finish or create decorative swirls. For a truly professional look, chill the cake briefly after applying a thin “crumb coat” of frosting, then apply a final, thicker layer.
Tips for a Flawless Carrot Cake
- Freshly Grated Carrots are Key: While pre-shredded carrots might seem like a time-saver, they tend to be drier and thicker. Freshly grated carrots release more moisture and integrate better into the batter, contributing to the cake’s signature moist texture. You can use a box grater or a food processor for this.
- Don’t Skip the Pineapple: Crushed pineapple, especially well-drained canned pineapple, adds a fantastic subtle tang and an incredible amount of moisture to the cake without making it soggy. It’s a secret ingredient that truly elevates the flavor profile.
- Nuts or No Nuts?: This recipe calls for walnuts, which provide a lovely crunch and earthy flavor. If you’re not a fan of walnuts, pecans make an excellent substitute. For those with nut allergies, simply omit them. You can also lightly toast your nuts before adding them to enhance their flavor.
- Room Temperature Ingredients: Ensure your eggs, cream cheese, and butter (for the frosting) are at room temperature. This allows them to emulsify better, creating a smoother, more uniform batter and frosting.
- Avoid Overmixing: Once you’ve combined the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing develops gluten, which can result in a tough, chewy cake. Gentle folding in of the carrots, pineapple, and walnuts is also important.
- Cool Completely: Patience is a virtue, especially when it comes to cooling your cake. Attempting to frost a warm cake will lead to melted, messy frosting. Allow the cake layers to cool completely on a wire rack before applying any frosting.
- Spice It Up: Cinnamon is a classic for carrot cake, but don’t hesitate to experiment! A pinch of nutmeg, ground ginger, or even a tiny amount of allspice can add depth and warmth to your cake.
Storage and Serving Suggestions
This Grandma’s Carrot Cake tastes even better the next day as the flavors have more time to meld. To store, cover the cake loosely with plastic wrap or place it in an airtight cake carrier. Because of the cream cheese frosting, it’s best stored in the refrigerator. It will stay fresh for up to 3-4 days.
For the best serving experience, allow the cake to come to room temperature for about 30 minutes before slicing. This allows the frosting to soften slightly and the cake’s flavors to shine. You can garnish slices with a sprinkle of extra chopped walnuts, a dusting of cinnamon, or even a small candied carrot curl for an elegant touch. A cup of coffee or tea makes a perfect accompaniment to this delightful dessert.
This cake also freezes beautifully! If you wish to freeze the cake, it’s best to freeze the unfrosted layers wrapped tightly in plastic wrap and then foil. The frosting can also be frozen separately. Thaw in the refrigerator overnight before assembling and frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.