Carrot Cake With Cream Cheese Frosting

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I was going to title this post the world’s best carrot cake.  Maybe I’m a little bias because it’s my Mom’s recipe, but I still think it is the best carrot cake I’ve ever had.  Being a teacher and all, I’ve had more than my share of carrot cake.  I don’t know if I should be admitting that (wink).   However,this one is just that good.


  • 2 1/2 C. Flour
  • 2 C. Sugar
  • 2 tsp. Baking Powder
  • 1 tsp. Cinnamon
  • 1 tsp. Salt
  • 1 tsp. Baking Powder

Mix all of these in a separate bowl from your mixing bowl. In your mixing bowl,

  • 1 1/4 Vegetable Oil
  • 4 Eggs (Add eggs one at a time and beat really well after each egg for a total of 2 minutes.)
  • 2 tsp. Vanilla
  • 2 C. Finely Grated Carrots
  • 1 C. Crushed Pineapple, drain most of the liquid off of the pineapple
  • 1 C. Chopped Pecans (Optional)

When you add the vanilla, beat for 2 minutes more.  Add the other ingredients listed above.

Pour into greased and floured pan, 9 x 13.  Bake about 1 hour at 325 degrees or until the toothpick comes out clean.  Let the cake cool before icing.


  • 1 lb. Powdered Sugar
  • 1/3 C. Margarine
  • 1 8 oz. Cream Cheese
  • 2 tsp. Vanilla

Mix all of these together.

There you have it!  Enjoy!  This carrot cake is so yummy.

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