Carrot Cake
📜 Collection: Unknown Twenty Five | ✍️ Attribution: Mary Ann Young | 📂 Category: Desserts An incredibly moist and flavorful classic carrot cake from the recipe file of Mary Ann Young. This timeless recipe features sweet crushed pineapple, grated carrots, and warm cinnamon for a perfect dessert.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 35 mins | None | 12 servings |
🔪 Key Equipment
- Sifter
- Mixing bowl
- Hand mixer
- Baking pan
- Grater
Ingredients
Dry Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Flour | |
| 2 tsp | Baking Powder | |
| 1 1/2 tsp | Baking Soda | |
| 1 tsp | Salt | |
| 2 tsp | Cinnamon |
Wet Ingredients & Mix-ins
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | Vegetable Oil | |
| 2 cups | Sugar | |
| 4 | Eggs | |
| 2 cups | Carrots | grated |
| 1 small can | Crushed Pineapple | |
| 3/4 cup | Nuts | chopped |
Instructions
Step 1: Prep and Dry Ingredients
- Preheat your oven to 350°F and grease a baking pan.
- Sift together the 2 cups flour, 2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, and 2 tsp cinnamon into a bowl and set aside.
Step 2: Mix the Batter
- In a large mixing bowl, combine the 1 1/2 cups vegetable oil and 2 cups sugar.
- Add the 4 eggs one at a time, beating thoroughly after each addition.
- Gradually stir the sifted dry flour mixture into the wet ingredients until just combined.
- Gently fold in the 2 cups grated carrots, 1 small can crushed pineapple, and 3/4 cup nuts until evenly distributed.
Step 3: Bake
- Pour the batter into the prepared baking pan.
- Bake at 350°F for 35 minutes, or until a toothpick inserted into the center comes out clean and the cake is springy to the touch.
💡 Make-Ahead & Storage: This cake can be baked, cooled, and wrapped tightly in plastic wrap to store at room temperature for up to 2 days before frosting and serving.
Original Recipe Scan
