This carrot cake was really special because when I made this again to photograph it I took a bite of it and remembered when she’d made it for me. It’s from scratch, but it’s really easy to whip together.
I love that this cake doesn’t use raisins in the batter. I love carrot cake but I’ve never been a big fan of the raisins in a lot of carrot cake.
Here are her original recipe cards:
This cake is extremely moist thanks to the crushed pineapple. If you make the icing then I like to err on the side of making it less sweet. It’s easier to add more sugar than it is to take any out.
Author: Mary Lee Brickman
14-Karat Cake with Cream Cheese Frosting
prep time: 25 Mcook time: 40 Mtotal time: 65 M
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups oil
4 large eggs
2 cups grated carrots
8 1/2-ounce can crushed pineapple
1/2 cup chopped nuts
Cream Cheese Frosting
8 ounces cream cheese
1/2 cup softened butter
1/2 pound to 1 pound powdered sugar, to taste
1 teaspoon vanilla, or pineapple juice
How to cook 14-Karat Cake with Cream Cheese Frosting
Sift the flour, baking powder, baking soda, salt, and cinnamon together.
Add the sugar, oil, and eggs. Mix well.
Add the carrots, drained pineapple, and nuts.
Pour the batter into 3 greased and floured 9-inch cake pans or a 9″x13″ cake pan.
Bake at 350F for 35-40 minutes.
Let the cake cool completely.
Frost the cake with the cream cheese frosting. Use only half of the frosting recipe if you’re making this cake in the loaf pans.