Best Moms Famous Carrot Cake Recipes

MARSHA'S OUTRAGEOUS CARROT CAKE

Marsha's Outrageous Carrot Cake image

Rich, moist, and full of flavor, this carrot cake has been my Mom's signature dessert for years! Try this cake and you'll immediately know why!

Provided by The Chunky Chef

Time 50m

Number Of Ingredients 19

Ingredients

CAKE:
2 cups granulated sugar
2 cups all purpose flour
2 tsp baking soda
1 tsp salt
2 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 1/2 cup vegetable oil
1 tsp vanilla extract
4 eggs
3 cups finely grated carrots
3/4 cup chopped walnuts (optional)
CREAM CHEESE FROSTING:
1 cup unsalted butter, (softened)
2 - 8oz bricks of cream cheese (softened)
1/2 tsp salt
1 1/2 tsp vanilla extract
5-6 cups powdered sugar
1 1/2 cups sweetened flaked coconut

Steps:

MAKE THE CAKE:
Preheat oven to 350 degrees F. Line bottoms of 2 9" cake pans with parchment paper and spray sides lightly with baking spray. Set aside.
In a mixing bowl, add the flour and baking soda and whisk to combine. Set aside.
To the bowl of a stand mixer, add oil, sugar, salt, eggs, and spices and beat well.
Add in flour mixture and beat to combine.
Stir in the carrots and nuts.
Pour into prepared baking pans and bake for about 35 minutes, or until toothpick inserted in the center of the cake comes out clean.
Let cakes cool in the pan for 15 minutes, then turn out onto wire racks to cool completely.
MAKE THE FROSTING:
Add butter and cream cheese to the bowl of a stand mixer and beat until creamy.
Add vanilla and salt, beat to combine.
Slowly add in powdered sugar, beating well.
ASSEMBLE THE CAKE:
Spread out coconut in an even layer on a baking sheet. Bake at 375 degrees F for several minutes, until very lightly golden and fragrant. Set aside to cool.
Spread frosting over the top of one layer of the cake, then top it with the second layer of cake. Spread frosting over the top and sides of the cake.
Sprinkle toasted coconut around the rim of the top and around the sides of the cake.
Keep refrigerated until about 30 minutes before serving.

CARROT CAKE RECIPE

Carrot Cake Recipe image

This is the classic moist and thick carrot cake recipe with a wonderfully nutty flavor. It's the carrot cake recipe from the local coffee shop, and it gets rave reviews.Make sure to frost it with the decadent cream cheese frosting for a luxurious dessert experience.

Provided by Moms Who Think

Categories Dessert

Time 50m

Number Of Ingredients 13

Ingredients

4 eggs
2 teaspoons baking powder
2 cups sugar
1 cup pecans, chopped
4 cups grated carrots
1 cup vegetable oil
2 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract

Steps:

Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.
Mix until just blended and then add the carrots and pecans.
Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.
Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

TO DIE FOR CARROT CAKE

To Die For Carrot Cake image

This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!

Provided by Trish - Mom On Timeout

Categories Dessert

Time 35m

Number Of Ingredients 18

Ingredients

1 ¼ cups unsweetened applesauce (or oil, this is what my Nana used)
2 cups granulated sugar
3 eggs (room temperature)
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple (not drained! {use the pineapple in JUICE not syrup})
½ cup butter (softened)
8 ounces cream cheese (softened)
1 teaspoon vanilla
1 pound powdered sugar
top with toasted pecans or coconut if desired

Steps:

Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

Nutrition Facts : Calories 499 kcal, Carbohydrate 77 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 274 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving

MOM'S FAMOUS CARROT CAKE

Mom's Famous Carrot Cake image

My mom has always made the best carrot cakes around!! She always made several of these during the holidays, as she had many friends who always asked for a cake. Her fluffy cream cheese frosting topped it all off.

Provided by tlea73

Categories Dessert

Time 1h10m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups vegetable oil
2 cups sugar
2 teaspoons cinnamon
2 teaspoons vanilla
1 teaspoon salt
4 eggs
2 1/2 cups flour
2 teaspoons baking soda
1 (8 ounce) can crushed pineapple
2 cups shredded carrots
2 cups shredded coconut
1 cup walnuts
6 ounces cream cheese
1/2 cup butter
16 ounces powdered sugar

Steps:

Cake: Preheat oven to 350. Grease and flour a 9X13 pan. Mix wet ingredients. Add dry ingredients. Bake for 50-60 minutes until a toothpick inserted comes out clean. Cool on rack 1-2 hours. This is a very dense cake.
Frosting: Whip cream cheese and butter together until smooth. Add powdered sugar and continue to whip until fluffy. When cake is cooled, frost cake.

Nutrition Facts : Calories 687.4, Fat 40.2, SaturatedFat 12.9, Cholesterol 73.5, Sodium 448.3, Carbohydrate 79.3, Fiber 2.3, Sugar 61.2, Protein 6

MOM'S AMAZING "24 KARAT" CARROT CAKE

Mom's Amazing

This cake has recevied the highest bid for 15 years at my Mother's church bake sale - it's amazing and impressive but best of all it is soooo easy. Best to make it with fresh spices to really get the full flavor. Enjoy!

Provided by srsmithtx

Categories Dessert

Time 55m

Yield 1 3 layer cake

Number Of Ingredients 17

Ingredients

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 cups carrots, grated
8 ounces crushed pineapple, lightly drained
1 cup pecans, chopped
4 eggs
2 cups sugar
1 1/2 cups oil
8 ounces cream cheese
1 teaspoon vanilla
3/8 cup margarine, melted
4 cups powdered sugar (or more depending on consistency)

Steps:

Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
Grease and flour 3 9" pans.
Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
Cool 10 minute Turn out on racks to cool.
Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.