Moist Homemade Carrot Cake with Cream Cheese Frosting
Homemade Carrot Cake
According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. Try to imagine baking cakes in stone ovens without running water or modern appliances. The round kind of cakes made with icing were first introduced around the middle of the seventeenth century.
Today's modern ovens and baking equipment makes it simple to produce a beautiful cake with little time invested. But to make a delicious cake even better, adding a few extra ingredients can make all the difference. Here, you'll see just how easy it is to make a moist, delicious carrot cake starting from scratch.
I made this cake from scratch, although, it can also be made with a spice cake mix or even a yellow cake mix with added cinnamon and nutmeg. The moistness comes from adding a can of crushed pineapple, fresh grated carrots, coconut, raisins and nuts.
My pantry is always stocked with all-purpose flour, granulated sugar and spices, along with fresh baking powder and baking soda. It's actually no harder to measure out the ingredients to make cakes from scratch. That reduces the amount of preservatives that are added to keep boxed mixes fresh.
Preheating the Oven
After gathering the ingredients, I like to prepare the cake pans before I mix the ingredients. This is a good time to turn the oven to 350° F.
Preparing the Baking Pans
- Using Crisco or solid vegetable shortening, grease three 9" pans with about a tablespoon of shortening per pan using a paper towel to wipe out any excess.
- Sprinkle about a tablespoon of flour into the pan and dust it around, shaking out the excess flour. Set the pans aside.
- Remove any excess flour by turning the pan upside down and tapping gently on the bottom of the pan.
Preparing the Carrots
Begin by peeling the carrots with a potato peeler to remove the brown, outer edges. I do this over a paper towel in the sink to make the cleanup easy.
Next, shred the carrots using a flat or box shredder. A food processor also works for this task but I rarely use mine.
Giving the raisins a hot water bath before adding them to the mix makes the cake really moist. I do this ahead of time, using a microwave safe measuring cup to heat a small amount of water. Then, I add the raisins and let them soak while I'm working on the other ingredients. Be sure to drain the raisins before adding to the mixture.
Soaking the Raisins
Ingredients
- 2 cups granulated sugar
- 3 cups all purpose flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 3 medium carrots - grated
- 1 can crushed pineapple (15 oz.)
- 1 1/2 cups liquid shortening
- 1 tsp. vanilla extract
- 3 eggs
- 1/4 cup coconut
- 1/2 cup raisins
- 1/2 cup pecans (chopped)
Mix Together the Dry Ingredients
Click thumbnail to view full-sizeInstructions
- Mix the dry ingredients together in a large mixing bowl - sugar, flour, baking soda, baking powder, cinnamon and salt
- Add 3 eggs, one at a time, to the dry mixture blending after each egg.
- Add the liquid vegetable shortening
- Add the vanilla extract and mix on the low speed of the mixer.
- Add one cup of canned pineapple slightly drained.
- Blend in the carrots.
- Stir in the shredded coconut (optional)
- Stir in the pecans (or nuts) by hand.
- Blend all ingredients until thoroughly mixed .
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Pour the batter into the greased and floured pan dividing the mix equally between them.
Baking the Cake Using 9 Inch Pans
Baking time for three nine inch pans is about thirty-five minutes (35 min). My oven won't fit all three pans, so I bake the first two and then bake the third pan separately.
This is a heavy cake and will fall in the middle if not completely done. Make sure the top of the cake springs back when touched lightly with the fingers.
Set a timer for ten minutes (10 min.) after baking before turning the cake out of the pans onto wire racks.
Cook Time for 13 by 9 inch pan
Ingredients for the Cream Cheese Icing
- 4 oz package cream cheese, softened
- 1 stick (1/4 lb.) butter, softened
- 1 box Confectioner's sugar
- 1 tsp. vanilla extract
Instructions for the Icing
- Blend the cream cheese and the butter together until light and fluffy.
- Add the sugar a little at a time until it forms slight peaks when removing the beaters.
- Add the vanilla extract and blend until it is a good consistency for spreading on the cake.
If the icing is too dry add a teaspoon of milk. If it's too moist add a little more powdered sugar.
Invert the first layer onto a plate round side down toward the plate. Ice only the top.
Invert the second layer, round side down on the icing, then ice the top of the second layer turning the layer around until the cake looks even from all sides.
The third layer looks best if the flat side or the bottom is down toward the other layers. Rotate it until it seems even, then ice the sides of the cake first. Continue on to the top of the cake, smoothing all edges.
For this birthday cake, I combined recipes from two different sources and made subtle changes to create my own version. I used many of the ingredients from "The Better Homes and Gardens New Cookbook" which I've owned since the early seventies. Other ingredients came from the carrot cake recipe in "The Pantry Cookbook," a collection of delicious treats they serve in their restaurant in downtown McKinney, Texas.
© 2013 Peg Cole
Comments
Carrot cake is my favorite, I have bookmarked this recipe for reference. Thank you for sharing.
Just came across this while looking for a recipe for a cake to take to my American Legion Auxiliary meeting. Wow! What a wonderful job you did on this article with your step by step instructions and great pictures. You sure put a lot of work into making this a wonderful hub. I look forward to following you!
This sounds really delicious and the pictures are visually delightful. I do make carrot cake with cinnamon flavour and my family loves it. But the addition of pineapple must be making it all the more richer and tastier. I have to try this as suggested by you.
Thank you for sharing all the details with your lovely presentation of the hub.
Yes, yes, and yes...this look soooo good. I could go for a slice with a steaming hot cup of coffee right about now.
Thanks for the great recipe.
Angels are on the way to you this evening ps Voted up++++
Carrot cake...just happens to be my #1 favorite cake. I am drooling right now. Although I'm not much of a baker, this cake would definitely be worth my time and effort! Glad I found this recipe.Thanks Peg!!UP+++
had me drooling at the title... LOL We love cream cheese frosting... and carrot cake is a great one... that batter of yours looks just like mine... love that you put the coconut and nuts in there... and I gotta say its so hard to find that exact recipe sometimes you just have to merge a few... i do anyway! Lovely cake, and Im sure your Mama loved it! Ciao!
awesome cake, but cream cheese are expensive here
Of course my mouth is watering just thinking about a bite of this and seeing those photos. I have not had homemade carrot cake in forever.
I am bookmarking this to try soon.
Thanks for sharing.
Pinning
Angels are on the way to you this evening ps
Wow! This is a very detailed and chockfull recipe for carrot cake, PegCole17. I love carrot cake, one of my favorites. But it's so hard to find a good one. I'm not a baker and too afraid to try and make this myself. But I will think about it because I want a piece of carrot cake that badly! This hub looks excellent, too. Voted up, useful, and awesome.
This does look delicious and I'm sure it was extra special to your mother since you not only made if from scratch, but created the recipe as well! I love carrot cake too, and this one looks outstanding!
I've always wanted to make carrot cake from scratch. You make it look easy! Thanks for the recipe.
Great! I really need to break out of the cake-mix routine!
It'll be a while before I bake a cake, Peg, but I'll try the substitution and let you know.
I love carrot cake! I bake from scratch but have never attempted a carrot cake. Can I substitute either coconut oil or grape seed oil for the vegetable oil? I'd love to try this recipe.
That is an awesome cake you made for your mother. It looks great with your lettering. I bet she totally enjoyed it and LOL on the veggies! Ain't life funny!
What a beautiful cake to make for your mother! I've always preferred carrot cake with pineapple, pecans and coconut like yours. I'm sure it was wonderful and your mother loved it. : )
This cake sounds fantastic ... cannot wait to make it. Your pictures were just wonderful. Thanks for sharing the recipe; I also prefer cakes made from scratch.
Carrot cake is one of my favorites, yet I have yet to try and make it from scratch. I think I'm really going to have to finally do this! This sounds delicious! Could I substitute raisins for the pecans, I wonder?
Also, I could relate about the roles being reversed...my mom is 86 and I have to help care for her just a bit (she lives 5 min. away). How sweet that you made this favorite cake for her!
Great recipe hub! :)
Haha, I do the same thing! I have tons of food photos, as well as other things, just in case!
~ Kathryn
Carrot cake is one of my favorite cakes, possibly tied with German Chocolate. This is a great recipe hub! I like the story behind it, the great way of telling and showing us through each step (with so many photos), and your suggestion for adding cocoa powder to a bit of frosting to make the icing to write on the cake. Clever!
I actually saw this on my smartphone during my trip home, but by the time I was ready to comment, the train went in a subway, which results in no phone service/internet. So I had to wait until I got home. And ever since, I have been in the mood for this! Mmmm.
Have a wonderful weekend, and thanks for sharing this with us.
~ Kathryn
First, I just wanted to say what a beautiful cake you made! It made my mouth water. I love this kind of cake too. Printing this receipe and sharing. Awesome hub!
What a loving thing you did for your mother's 88th birthday. This looks like a delicious recipe. Going to pin it so that I can find it whenever I wish to look at the recipe again. Thanks!
Love carrot cake and this recipe sounds delicious. My husband's favorite is cream cheese frosting. Voted up, shared and pinned.
You've just made me want to quit my diet tomorrow...that cake looks delicious!
Your cake looks and sounds wonderful, and even more special that it was made with love for your Mom. Thank you for sharing your story and your recipe with all of us.
These are the things, Peg, that make life so wonderful. Thanks for the great addition!
Peg, This looks delicious. I used to make carrot cakes often, then i had to quit because of celiac disease, now i can bake again, Betty Crocker has a new Bisquick baking mix that's gluten free and it's really good. I baked a pineapple cake yesterday and it was yummy,so i will try your carrot cake. Thank you for sharing.....
Gee, I feel like a fish out of water as I am not a baker. I just love Carrot Cake and it looked so good I thought I'd give it a read. Your instructions and photos are so well written I believed for a moment I could make it. I plan to give it to my neighbor to make for me as she loves and is great at baking. She made me a Coconut Cake for my birthday on July 12. Thanks for sharing and I can't wait to taste it!
If this isn't a "best seller" nothing will be! Not only is the recipe great but your perfect pictures sure do make the mouth water. You can see how moist and scrumptious this cake is and topped with that lovely cream cheese icing, what more could you ask for?
Voted up, useful, awesome, interesting and pinned.
I love Carrot Cake Peg and this ones seems to be a rare treat.
Will have to try out.
Have a great day.
Eddy.
Hi Peg, thanks for saving me a slice of Carrot Cake. I usually feel like I met up with Clubber Lang. But it is Monday and the week has started out well.
Peg, I would love to come for a visit and have a piece of cake with you. :)
Carrot cake is my favorite and this one looks great. Your recipe is a bit different from mine and I am going to try yours. I gave it 5 well deserved stars! Thanks.
I see I arrived after Will, Vicki, Marcoujor, Rosemay and Becky. Even Deborah, Alicia, Florish, Carol and Eddy beat me here. So I am guesing I am late for a slice of this wonderful looking carrot cake. It looks like an All American Recipe. Happy belated birthday wishes to your Mom. Is there any coffee? I brought this over to Facebook. 1K Hub followers should not get all the treats.
Oh wow - YUM!! I am a huge carrot cake fan and going to bookmark and share this right away. Happy Birthday to your Mom!
This cake looks absolutely delicious. Excellent hub with the detailed instructions and photos! Happy 88th birthday to your mother.
Thank you for this recipe and for all the very helpful photos, Peg. I love carrot cake with cream cheese. Your recipe sounds like a delicious version. The cake is a great gift for an 88th birthday!
Another wonderful recipe for me to share.
Voted up and here's wishing you a great day.
Eddy.
Seems I could just touch the slices in the second picture. Wish I could! Thanks for sharing the recipe and the illustrations.
Thanks, Peg...I will start calling you " Rose" with all these delicious morsels you are mentioning! Lemon pound, zucchini, and this carrot cake.....I will need a sampling fork for sure! This icing is divine...
Happy Monday and hope you are keeping cool. Hugs, Maria
This looks so good. I am going to have to try it. My great-aunt made a wonderfully moist and tasty carrot cake. Unfortunately my sister got her recipe box and I cannot get her to send me the recipe. I wanted to bring it home and enter them all on cards and put them in my box. She would not let me, so I guess I am out of luck. Most of the recipes that I have tried are terribly dry, so I will try yours hoping for moist enough. Beautifully photographed instructions.
Hi Peg this is a recipe I will be trying. I can almost taste it looking at all those photo instructions. Love carrot cake but never put pineapple in before.
This is my all time favorite cake, Sista!! I am with your Momma on this...great taste in cakes (LOL)!
I agree that your photography makes my mouth water...I am gonna have to try a slice with some tea...hey wait, is that OK?!
Voted UP and UABI. Happy Birthday wishes to Mom. Love, Maria
Those photos of the carrot cakes baked by you and your sister, Peg, are so realistic, I swear I could smell the delightful aroma. Thanks for sharing this very explicit recipe.
This looks terrific, and what wonderful step-by-step instructions and photos. Yum! Voted up and more!
Wow, that is a beautiful cake, and your instructions are great. Your pictures add very much to the whole experience of making it. Super Hub!!
there is one thing wrong with this cake..I am not eating it. I love carrot cake with double frosting...and yes I eat all the frosting along with a little cake...Very yummy....GOing into my fave recipes on pinterest.
Printed and book marked in case I lose it!
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