Moms Carrot Cake

 

It's National Carrot Cake  Day! 

And this is my Mom recipe for a family favorite : 

 

• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 1/4 cup vegetable oil
• 4 eggs
• 1 tablespoon vanilla
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups flour
• 2 3/4 cups grated carrots, approximately 5
• 1 (8 ounce) can crushed pineapple, drained
• 3/4 cup chopped walnuts
• 1/2 cup raisins (regular or golden)
• 1 cup sweetened flaked coconut

Cake Directions:

1. Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
3. Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
4. Mix in the flour until just combined.
5. Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.
6. Pour batter into the prepared pan.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Frosting

• 1 (8 ounce) block cream cheese, room temperature
• 1/2 cup butter, room temperature
• 5 cups powdered sugar
• optional – 1 teaspoon vanilla extract OR 1/2 teaspoon almond extract

1. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until combined.
2. With mixer on low, slowly add in the powdered sugar.
3. Once incorporated, turn the speed up to medium and mix for 1-2 minutes until smooth and creamy, scraping the sides of the bowl as necessary.
4. Spread the frosting on top of the cooled cake.

Her Recipe : My Mom made these for years. When she got sick my Dad made them with my Mom reading out the directions.