Moist Homemade Carrot Cake from Scratch with Cream Cheese Icing
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 with no running water or modern appliances. The round kind of cakes made with icing were first introduced around the middle of the seventeenth century.1
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.
When I asked Mom what kind of cake she wanted for her ninety-first birthday, she quickly told me that whatever cake I made would be just fine. Secretly, I knew that her favorite of all cakes is carrot cake with cream cheese icing. The occasion of her birthday reminded me of the many cakes she made for me over the years. Now that our roles are reversed, I find myself looking back fondly to those times whenever birthdays roll around.
Since it's my turn to try to slip a few vegetables into Mom's diet, I decided to make this cake from scratch. The process is even easier if you start with a basic spice cake mix, add a can of crushed pineapple, some fresh grated carrots, raisins and nuts.
My pantry always has Tupperware containers full of all-purpose flour and granulated sugar and my spice cabinet has a supply of baking powder and baking soda, it's really no more work to measure out the ingredients and create it fresh with no added preservatives. It's likely less expensive as well.
Preheating the Oven
After gathering the ingredients, I like to prepare the cake pans before I mix the ingredients. This is also a good time to turn on the oven to 350° F. My oven takes longer than expected to heat up to temperature and is usually not hot enough when the timer sounds on the preheat cycle.
Greased and Floured Pan
Using a paper towel, I spread about a tablespoon of vegetable shortening on the bottom and sides of a nine (9") inch cake pan. There should be no globs or excess shortening. Sprinkle about a tablespoon flour into the pan and dust it around the surface to evenly coat the pan with a dusting of flour.
I get rid of any excess flour by turning the pan upside down over the trash can and tapping gently on the bottom of the pan.
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
Now we're ready to start peeling and shredding the carrots. My favorite kitchen gadget is this flat shredder. It's handy for a number of things including shredding cheddar or mozzarella cheese, potatoes for hash browns and more.
You could use a food processor to make this task easier, but I never do, although I've owned one for years.
Preparing the Carrots
I use a potato peeler to remove the brown, outer edges of the carrots before shredding them. Doing this over a paper towel in the sink works well for easy cleanup.
With all that preparation out of the way, we're ready to begin.
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)
Instructions
- Using Crisco or solid vegetable shortening, grease three 9" pans with about a tablespoon of shortening per pan using a paper towel. 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.
- Select three medium size firm carrots. Wash, peel and shred them. Set aside.
- Heat about 1/2 cup of water in the microwave and add the raisins to soak.
- Mix together the dry ingredients: sugar, flour, baking soda, baking powder, cinnamon and salt together in a large mixing bowl
Mix Together the Dry Ingredients
Click thumbnail to view full-size
Add These Ingredients to the Dry Mix
3 eggs - Add them one at the time and mix on low
One and 1/2 cup (1.5 cups) of liquid vegetable shortening
1 teaspoon of vanilla extract
Mix together on the low speed of the mixer.
Add one cup of canned pineapple (slightly drained)
Add the shredded carrots.
Add one quarter cup of shredded coconut (optional)
Blend all ingredients until thoroughly mixed.
Add the Pecans
Add the chopped pecans and stir them in by hand.
Pour the batter into the greased and floured pan dividing the mix equally.
The recipe also works using a 13 x 9 inch sheet pan which makes it easier.
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
Baking and Icing the Cake
Click thumbnail to view full-size
Fresh Made Cream Cheese Icing
Fresh made frosting tastes so much better than the canned frosting with preservatives added. Here's a quick and easy recipe to make creamed cheese icing.
4 oz softened cream cheese
1 stick of margarine (or butter) softened
1 box of Confectioner's sugar - about 4 cups
1 teaspoon vanilla extract
Blend the cream cheese and 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 last and blend until it is a good consistency for spreading on the cooled cake.
If the icing seems too firm or dry add a teaspoon of milk.
If it's too moist or soupy add a little more powdered sugar.
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.
- The Food Timeline: Cake Mixes
© 2013 Peg Cole
Related
Comments
Printed and book marked in case I lose it!
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.
- Author
Hello WillStarr. So nice to see you. Come take a seat and have a piece of cake, won't you?
- Author
Hi Carol, There's plenty left so come on over and we'll make some coffee and have some carrot cake together! Thanks for the visit and for pinning the recipe.
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!!
- Author
Hi Vickiw, Thank you so much. I love baking and thankfully, I have a place to share these creations since the hubby doesn't care for this cake. Mom and her sister love the sweets and that is good news for me! Nice of you to stop in and please, sit a while and share some of this cake.
This looks terrific, and what wonderful step-by-step instructions and photos. Yum! Voted up and more!
- Author
Thank you FlourishAnyway. So nice of you to come by and take a look at this recipe. Thanks for the votes and the visit. Please, have a large slice.
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.
- Author
Hello Doctor. My sister lives in SC. When she visits, she bakes, too! She has a business called Carolina Bakers. But this one is my own creation. Thank you for smelling the aroma virtually and for the sweet visit. So nice to see you. Care for a piece of cake?
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
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 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.
- Author
Hi Maria, Well of course it is OK! Please come sit here by me and enjoy some of this cake. I saved you a huge end piece with lots of icing. And here is a mug with some tea. Want lemon? So glad you could come by and visit. Catch me up on the latest? Love, Peg
- Author
Hello Rosemay, So great to see you. I love your new picture! Mmmm. Pineapple makes the cake really moist. Be sure you let the cake cook thoroughly until the top springs back when pressed or it will fall in the middle. It makes a really heavy cake, but good and hearty.
- Author
Hi Becky, I hope you do try this recipe and let me know how it turns out. I made your Grandpa's Moist Zucchini cake and boy, was it good! I will probably do a different hub on that one since I took a bunch of pictures of the preparation. We ought to have a category for hubs called "I did this".
It seems a shame that your sister won't share that wonderful recipe. My sister makes a delicious lemon pound cake and when I asked her the recipe she sort of hesitated and said a bit of this and a bit of that without giving away the specifics. Maybe I can pin her down on the exact measurements on her next visit.
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
Seems I could just touch the slices in the second picture. Wish I could! Thanks for sharing the recipe and the illustrations.
Another wonderful recipe for me to share.
Voted up and here's wishing you a great day.
Eddy.
- Author
Darling Maria, I truly appreciate the reference to "Rose" of the Emerald Wells Cafe and Bakery. Wow. I wish! What a dream job to bake goodies that people can eat, displayed under a glass dome for all to see. Mmmm.
- Author
MsDora, won't you drop over and share a piece of this cake with me? We can make a fresh pot of coffee and sit for a while. The hubby gets frustrated when I stop and take pictures of our food before we eat! It's almost as good to look at them afterward as it is eating the food. Nice of you to come by and thank you.
- Author
Hi Eddy! Thanks for your kind words and visit. Nice of you to share this recipe, too. Have fun today.
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!
This cake looks absolutely delicious. Excellent hub with the detailed instructions and photos! Happy 88th birthday to your mother.
Oh wow - YUM!! I am a huge carrot cake fan and going to bookmark and share this right away. Happy Birthday to your Mom!
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.
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.
- Author
Hi AliciaC. Thank you for the birthday wishes for Mom. Her special day was in June but I just got around to writing this hub. Smiles.
- Author
DeborahNeyens, thank you for stopping in to check this out and for the birthday wishes for Mom. I'll pass along your kind regards. Cake for you?
- Author
Stephhicks68, hello and welcome to the party. There is plenty of cake to go around. I didn't put candles on the cake this year although I was tempted. Please stay and enjoy a large slice with the rest of us! Coffee anyone?
- Author
Hello Mckbirdbks! Was hoping you'd find your way over here. You knew this one would be on the horizon after I posted a pic on the fB in June. It took a while to get it written but voila! Please take a large slice and pour yourself a cup of fresh coffee. How are things? Thank you for posting the hub on the big screen of life Facebook! Plenty of virtual cake to go around.
- Author
Hi Pamela. Well I need to get over there and check out your recipe to see how it differs. Sometimes I do put some softened raisins in it but not on this one. For the two layer cake it takes between 40-45 minutes to bake and is much easier to get out of the pans. This sheet cake nearly tore in half when I tried to invert it. Nice to see you and please have a large piece of cake and stay for a visit.
Peg, I would love to come for a visit and have a piece of cake with you. :)
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.
I love Carrot Cake Peg and this ones seems to be a rare treat.
Will have to try out.
Have a great day.
Eddy.
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.
- Author
Well, Mike, you gave me a reason to Google "Clubber" Lang. Ah ha! Mister "T"! I'm glad you're feeling a bit better. Chin up, shoulders back, ten hut! I'm off to Big Lots this am to pick up a table for Mom's dining room. Hers is wobbly and they use it to hold on to. Anyhow. Hope to see ya' later.
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!
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.....
- Author
Hello Eddy! Thanks for coming by and be sure to grab a piece of cake and have some fruit punch, too. Hope to see you over at your place soon.
- Author
Hello Ms. Tillsontitan! Mary, thank you for the sweet remarks and for dropping in to check out this recipe. So nice of you to vote this up and pin it as well. Thank you. Hope you'll grab yourself a nice slice of cake and stay a while to visit.
- Author
Hello Ladydeonne, You are funny! Fish out of water, indeed. Not everyone is into baking and yet I feel sure you could bake this cake. The really tricky part is making sure it is done before taking it out of the oven. Since it is such a heavy batter it is difficult to use the old "toothpick comes out clean" method. I just wait the full hour (on the 13 x 9 pan) and then press lightly on the top of the cake. If it springs back when touched then it should be done. Hope your neighbor will give it a try and thank you for sharing the recipe. Happy belated birthday, too! Here, please take a piece of this cake for yourself and your friend.
- Author
Hello Always, Well I am glad that your were able to start baking again. There is nothing so scrumptious as smelling home made goods baking in the oven! Wow, that pineapple cake sounds good. Perhaps a hub to share the recipe? Yummo!
These are the things, Peg, that make life so wonderful. Thanks for the great addition!
- Author
Thank you Deb, for stopping in and for the insightful comment.
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.
- Author
Hello Carb Diva, Thank you for stopping here to take a look and for the very nice comment. I look forward to seeing your work, too.
You've just made me want to quit my diet tomorrow...that cake looks delicious!
- Author
Thank you very much. Here is hoping that I don't ruin your diet and all your hard work. But after all, it's carrot cake. That's a veggie isn't it?
Love carrot cake and this recipe sounds delicious. My husband's favorite is cream cheese frosting. Voted up, shared and pinned.
- Author
Hi Moonlake, I love carrot cake too. The frosting is probably the best part. Thank you for the votes and shares and pins.
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!
- Author
Thanks so much Peggy. Thank goodness I have her nearby so I can bake and have someone else eat it! Hahahah. She keeps saying I'm trying to fatten her up. At 100 pounds, she can eat a few slices of this stuff everyday. Thank you for the pin, too.
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!
- Author
Thank you, Epbooks. This is one of my favorite cakes as well. I hope yours comes out really delicious. Thank you for sharing and for stopping by to take a look.
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
- Author
Kathryn, That you remembered to come back and leave a comment on this recipe is really thoughtful. I'm glad you liked the story behind the cake and the tip on turning some of the icing into a different color for writing on the top. I think I picked that up from watching the Food Network. I was out of food coloring so the cocoa worked just fine.
I'm becoming quite a maniac about taking photos of just about anything I cook, just in case I write a hub about it. My hubby asks me often, "Are we going to eat this or just take pictures?" LOL
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 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! :)
- Author
Hi Schoolmom24, It was a long time before I made it from scratch, too. Usually I make it from a box mix. This is just as easy with minimal ingredients. Thanks for sharing abou your mom. Mine is only 3 minutes away and 88 now. She is getting really forgetful and it is worrisome.
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.
- Author
Me too, Annie. I hope it comes out great for you. You are such a good baker.
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. : )
- Author
Hello Vespawoolf. This is also one of my favorites. The funny part is that whenever I bring a cake to the ladies across the street Mom says, "Oohh, that's my favorite kind of cake." Me too. Sweets are my favorite. Like Mother, like daughter.
- Author
Schoolmom24, I just noticed your question about the raisins and yes, the cake is really great with raisins added, with or without the pecans. I like to soak the raisins in hot water for a few minutes, then drain them before adding into the mix.
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!
- Author
Hello Scribenet. Please sit and have a large slice of carrot cake and a fresh cup of coffee to go along with it. Hope your holiday shopping is nearly done and that you and yours have a blessed season of joy.
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.
- Author
Hello Bravewarrior, I've never used either coconut oil or grape seed oil in the recipe, but I believe either would be a good substitute for the vegetable oil and perhaps, lend a new subtle taste. Hope you'll let me know how it comes out.
It'll be a while before I bake a cake, Peg, but I'll try the substitution and let you know.
- Author
Looking forward to hearing of your results. Oh how I love Carrot Cake.
Great! I really need to break out of the cake-mix routine!
- Author
Hi Wanderings, Glad to hear you're ready to venture out. This cake turns out real heavy and moist. All the best in your baking.
I've always wanted to make carrot cake from scratch. You make it look easy! Thanks for the recipe.
- Author
Hello Mayabird218. I wish you lots of luck in baking this cake. It is easy. All the best to you.
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!
- Author
Thank you Au fait. I hope that you will try this recipe when you are inclined. Mom did love the cake and it turned out nicely. Thanks for the positive comment and visit.
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.
- Author
Thanks Janshares. It does help to have a little experience before making cakes that involve a lot of preparation. I started off using the box carrot cake mixes and ready made frosting. After baking a few of those, I wanted to add my own fresh ingredients. Wish I could send you a piece of this one to taste. I made this cake again recently at the request of a lady who turned seventy-nine this year. We had such fun at her party.
Thanks for the votes and for taking time to drop by.
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
- Author
Hello Pstraubie48, Thanks for stopping in and I do hope you try this recipe. I've made it for a couple of birthdays at the place where Mom lives and it seems to be a favorite. Here's wishing you a happy new year and many blessings in your life.
awesome cake, but cream cheese are expensive here
- Author
Hello Peachpurple, Thanks for the awesome comment. Sorry to hear of the pricey cream cheese where you are. Here it runs about two dollars per sixteen ounce block. The pecans are rather expensive, too, but worth it for the taste.
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!
- Author
Hello Amazmerizing, All the ingredients in this cake rank among my favorites. I grew up where you could find natural coconuts and crack them open for the fresh coconut inside. You know, I like to combine recipes also to add the special touches that make them your own. Thanks so much for dropping in today.
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+++
- Author
Hello Fpherj48, Just the other day someone asked me for the recipe for this cake. She really liked having a piece of it during our birthday celebration for my auntie. I wish I could send you a piece to give it a try. Thanks so much for the encouraging words.
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++++
- Author
Hello Pstraubie48, I saved you an enormous slice and have a pot of fresh coffee brewing. Thank you for stopping in. I just made a big batch of chocolate chip oatmeal cookies, too.
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.
- Author
Thank you, ChitrangadaSharan, for the kind words about this recipe. I love baking and things that include cinnamon really give the house a delightful aroma. The pineapple does make the cake really moist and tasty. I hope you enjoy making it.
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!
- Author
Thank you, Mayberry Homemaker. I certainly hope this turns out delicious for your gathering. I've made it a number of times for birthdays and other special occasions with great results. Thank you for stopping by to tell me you liked it.
93