Carrot Cake with Cream Cheese Icing

We have a daughter with a birthday in April. When I asked her what kind of cake she wanted for her birthday this year, she said carrot cake. This Carrot Cake with Cream Cheese Icing comes from the church cookbook that Grandma contributed to. This isn’t her recipe, but it’s a good one. It’s another one that’s so good and so easy. Those old church cookbooks are such a go-to for me. If I need a recipe for anything, I can usually find one in one of those. If you can find an old church cookbook, hang on to it. They really are the best: the best recipes, the best cooks, the best memories.

This recipe for carrot cake is the best I’ve ever had.

Here is the recipe as I made it:

Carrot Cake

Sift together:

2 cups flour

2 cups sugar

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon salt

Add:

1 cup oil (I used canola)

3 cups finely grated carrots

4 eggs

1 cup nuts, chopped (I used walnuts)

1 cup crushed pineapple

Mix well.

Add (optional):

1 cup coconut

1/2 cup raisins (I used raisins, but not coconut)

Bake at 350 degrees for 40-45 minutes in a 9″ x 13″ pan.

Can be baked in two 8″ round pans (it says that it will bake better in the middle with two smaller pans).

This is a very heavy and moist cake.

Icing

Mix together:

1 8 ounce package cream cheese, at room temperature

1/2 cup butter, at room temperature

3 1/2 cups powdered sugar (or 1 pound)

Spread on the cooled cake (can put 3/4 cup chopped nuts on top).

Since this was a birthday cake, I made it in 8″ round pans to make it a layer cake.

It just wouldn’t be carrot cake without cream cheese icing.

This truly is a very heavy and moist cake.

You can see that this cake is chock full of carrot, pineapple, and walnuts. It’s so pretty and so good! Try this traditional springtime cake. It’s the best!

 

 

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