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Slice of Mom's Legendary Carrot Cake topped with cream cheese frosting

Mom’s Legendary Carrot Cake

A moist and fluffy carrot cake topped with creamy icing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 3 tsp ground cinnamon
Wet Ingredients
  • 1.5 cups vegetable oil
  • 4 pcs eggs, beaten
  • 1 cup shredded coconut
  • 2 cups sugar
  • 2 cups freshly grated carrots
  • 1 can crushed pineapple, well-drained
Optional Ingredients
  • 0.5 cups walnuts optional
Icing Ingredients
  • 1 package cream cheese, softened
  • 0.25 cups butter, softened
  • 2 cups powdered sugar
  • 0.5 tsp vanilla extract

Method
 

Preparation
  1. In a large bowl, whisk together the sugar, vegetable oil, and beaten eggs until well combined.
  2. Gently blend in all the dry ingredients until they’re mixed well.
  3. Fold in the grated carrots, crushed pineapple, shredded coconut, and optional walnuts.
  4. Pour the batter into a greased 9x13 pan or muffin tins.
Baking
  1. Bake in a preheated oven at 350°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, let the cake cool completely.
Icing Preparation
  1. Beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until fluffy.
  2. Spread the cream cheese icing generously over the cooled cake.

Notes

For best results, grate the carrots finely. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months. Consider adding chocolate chips or zucchini for variations.