Grandma’s Classic Moist Carrot Cake with Cream Cheese Frosting
This delectable carrot cake has been a family favorite for generations, originating from my grandmother’s treasured recipes. Bursting with the natural sweetness of shredded carrots, crushed pineapple, and coconut, it creates a harmonious balance of flavors that is both comforting and festive. The moist, dense texture makes it perfect for any occasion, especially during the holidays when family and friends gather to celebrate. The crowning glory is the luscious cream cheese frosting that adds a velvety finish, making this cake truly unforgettable. Serve it at your next gathering and watch it disappear!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
vegetable oil
1 1/2 cups (none)
sugar
2 cups (none)
cinnamon
2 teaspoons (none)
vanilla extract
2 teaspoons (none)
salt
1 teaspoon (none)
eggs
4 (beaten)
all-purpose flour
2 1/2 cups (sifted)
baking soda
2 teaspoons (none)
crushed pineapple
1 (8-ounce) can (drained)
shredded carrots
2 cups (freshly grated)
shredded coconut
2 cups (none)
walnuts
1 cup (chopped)
cream cheese
6 ounces (softened)
butter
1/2 cup (softened)
powdered sugar
16 ounces (none)
Instructions
1
Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2
In a large mixing bowl, combine the vegetable oil, sugar, eggs, vanilla, and crushed pineapple. Mix well until the ingredients are well incorporated.
3
In another bowl, sift together the flour, baking soda, cinnamon, and salt. Gradually fold the dry mixture into the wet ingredients until just combined.
4
Gently fold in the shredded carrots, coconut, and walnuts, being careful not to overmix.
5
Pour the cake batter into the prepared pan and smooth the top with a spatula.
6
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7
Once baked, remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack. Let the cake cool completely for 1-2 hours.
8
For the frosting, beat the cream cheese and butter together in a mixing bowl until smooth and creamy. Gradually add the powdered sugar and continue to mix until fluffy and well combined.
9
Once the cake is completely cool, generously spread the cream cheese frosting on top, and enjoy your delightful creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the full name of this recipe?
The recipe is Grandma’s Classic Moist Carrot Cake with Cream Cheese Frosting.
What makes this carrot cake's texture unique?
The cake has a moist and dense texture created by shredded carrots, crushed pineapple, and coconut.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C).
What size pan is required for this recipe?
A 9x13 inch baking pan is required.
How should I prepare the baking pan?
The pan should be greased and floured before pouring in the batter.
What wet ingredients are mixed in the first step?
Combine the vegetable oil, sugar, eggs, vanilla, and drained crushed pineapple.
Which dry ingredients should be sifted together?
Sift together the all-purpose flour, baking soda, cinnamon, and salt.
How should I combine the dry and wet ingredients?
Gradually fold the dry mixture into the wet ingredients until just combined.
What ingredients are added during the final folding step?
Gently fold in the freshly grated carrots, shredded coconut, and chopped walnuts.
How long does the carrot cake need to bake?
Bake for 50-60 minutes.
How do I check if the cake is finished baking?
Insert a toothpick into the center; it is done if the toothpick comes out clean.
How long should the cake cool in the pan?
Allow it to cool in the pan for about 10 minutes before moving it to a wire rack.
How long should the cake cool before frosting?
The cake should cool completely for 1-2 hours before applying the frosting.
What ingredients are needed for the frosting?
The frosting consists of 6 ounces of cream cheese, 1/2 cup of butter, and 16 ounces of powdered sugar.
How do I prepare the frosting?
Beat the softened cream cheese and butter until smooth, then gradually add powdered sugar until fluffy.
How much vegetable oil is used in the batter?
The recipe calls for 1 1/2 cups of vegetable oil.
How many eggs are required?
You will need 4 beaten eggs.
What amount of all-purpose flour is needed?
The recipe requires 2 1/2 cups of sifted all-purpose flour.
Should the crushed pineapple be drained?
Yes, use one 8-ounce can of crushed pineapple, drained.
How many carrots should I grate?
You will need 2 cups of freshly grated shredded carrots.
How much shredded coconut is used?
The recipe uses 2 cups of shredded coconut.
What type of nuts are used in this recipe?
One cup of chopped walnuts is used.
How much cinnamon is included in the dry mix?
The recipe includes 2 teaspoons of cinnamon.
How much butter is needed for the cream cheese frosting?
Use 1/2 cup of softened butter.
What is the total amount of powdered sugar for the frosting?
The recipe requires 16 ounces of powdered sugar.
Is there vanilla extract in this cake?
Yes, the recipe uses 2 teaspoons of vanilla extract.
What is the origin of this recipe?
This is a multi-generational family favorite originating from the creator's grandmother.
How many total ingredients are in this recipe?
There are 15 ingredients in total.
What is the recommended occasion for this cake?
It is perfect for any occasion, especially during the holidays.
What are the primary tags for this recipe?
Tags include carrot cake, dessert, cream cheese frosting, and holiday recipe.