Carrot Cake
📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, incredibly moist carrot cake sweetened with crushed pineapple and topped with a rich cream cheese icing. Baked in a convenient single layer, it is perfect for gatherings and easy serving.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 1 hr | 30 mins | 12 servings |
🔪 Key Equipment
- 13x9-inch baking pan
- Mixing bowl
- Electric mixer
- Grater
- Spatula
Ingredients
Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | Vegetable Oil | |
| 2 cups | Sugar | |
| 5 | Eggs | added one at a time |
| 2 1/4 cups | Flour | all-purpose |
| 2 tsp | Baking Soda | |
| 1 tsp | Salt | |
| 2 tsp | Vanilla Extract | |
| 2 cups | Carrots | grated |
| 1 cup | Crushed Pineapple |
Icing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (8 oz) package | Cream Cheese | softened |
| 1/2 stick | Margarine | softened |
| 1 box | Powdered Sugar | |
| 2 tsp | Vanilla Extract |
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F and grease a 13x9-inch baking pan.
- In a large mixing bowl, combine 1 1/2 cups vegetable oil and 2 cups sugar.
- Add 5 eggs one at a time, beating well after each addition until the mixture is smooth and slightly pale.
- Add 2 1/4 cups flour, 2 tsp baking soda, 1 tsp salt, and 2 tsp vanilla extract to the bowl. Mix until just combined.
- Gently fold and blend in 2 cups grated carrots and 1 cup crushed pineapple until evenly distributed.
Step 2: Bake and Cool
- Pour the batter into the greased 13x9-inch baking pan.
- Bake in the preheated 350°F oven for 1 hour, or until a toothpick inserted in the center comes out clean and the cake springs back lightly when touched.
- Remove from the oven and let the cake cool completely in the pan before icing.
Step 3: Ice and Serve
- In a medium bowl, beat together 1 (8 oz) package cream cheese, 1/2 stick margarine, 1 box powdered sugar, and 2 tsp vanilla extract until smooth, fluffy, and spreadable.
- Spread the icing evenly over the cooled cake directly in the pan.
- Leave the cake in the pan, and keep it refrigerated unless serving immediately.
💡 Make-Ahead & Storage: Leave the cake in the pan, ice it, and keep it refrigerated unless served immediately. It stores beautifully in the fridge for up to 3-4 days.
Original Recipe Scan
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