This is a “mom” recipe if there ever was one. One bowl, a wooden spoon, and a genius baby food ingredient hack make this carrot cake what it is. My mom made it every chance she got during my childhood, and I can only guess it was because she saw the look (and frosting) on my face while I devoured it. I’ve made it for many occasions as an adult and have a few friends who demand it as their birthday cake year after year. Just like mom, the look on their face while indulging in this carrot cake is the reason why I do it!
Carrot Cake
INGREDIENTS:
Cake:
- 1 ½ cup vegetable oil
- 2 cups sugar
- 3 eggs
- 2 cups flour*
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup walnuts**
- 1 20 oz can crushed pineapple, strained***
- 2 4oz jars carrot baby food
Frosting:
- 16 oz. cream cheese, softened
- 2 sticks unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
INSTRUCTIONS:
Preheat oven to 350º.
In a large bowl, stir all cake ingredients with a wooden spoon.
Grease a Bundt pan with cooking spray and pour in the batter. 2 round pans make a lovely layer cake, and a 13×9″ sheet pan makes a lovely sheet cake. Cupcakes are perfect here as well and usually take about 20-25 minutes bake yielding about 2 dozen.
Bake in preheated oven for 60 minutes, or until a cake tester comes out clean.
Cool completely on a rack.
Now, let’s make the frosting. Beat 16oz cream cheese, 2 sticks unsalted butter and 3 cups powdered sugar together in a stand mixer.
Add 2 teaspoons vanilla and beat 4-6 minutes, until fluffy and white.
Use a bit of frosting to hold cake in place, then flip it out onto a stand or plate. Frost casually. Decorate with whole walnuts on top for extra nostalgia.
Place cake in the fridge and let it get cold. I find it’s best after as much time in the fridge as possible, and its shelf-life is amazing — like, “eat it on day 4 for breakfast” kind of shelf-life.
*Gluten-free All-Purpose 1:1 flour can be used.
**Any other nut can be used, or nuts can be left out altogether.
***If you have a pineapple allergy, mashed bananas or apple sauce can be used.
