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The thought of this carrot cake recipe brings me back to Thanksgiving as a kid… it’s a family favorite for us, a must have at every Thanksgiving dinner, and I’m excited to share it with you. I hope you enjoy + don’t forget to share your carrot-cake love with me on Instagram!


 

THE CAKE

  1. Sift together and stir until well mixed:
    • 2 cups plus 1 T all purpose flour
    • 2 cups sugar
    • 2 tsp. baking power
    • 1 tsp. baking soda
    • 2 tsp. ground cinnamon
    • 1 tsp. salt
    • Add 1/4 cup salad oil
  2. Beat for 2 minutes – start at medium speed and increase to fast speed
  3. Add 4 whole eggs and 2 tsp. vanilla
  4. Beat 2 more minutes at low speed
  5. Add and stir:
    • 2 cups finely grated carrots
    • 1 cup drained pineapple crushed
    • 1 cup chopped pecans
  6. Bake at 325 degrees for 45-50 minutes in greased and floured pan

 

THE CREAM CHEESE FROSTING

Ingredients

  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • Chopped Pecans

Instructions

  1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
  2. Add 3 confectioners’ sugar, vanilla, and salt.
  3. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners’ sugar (I add it).
  4. Spread the frosting on the cooled cake. Place chopped pecans on top.
  5. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
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