Mom’s BEST Carrot Cake

This Mom’s Carrot Cake is the ultimate moist, flavorful dessert that’s packed with grated carrots, crushed pineapple, and coconut for a tropical twist. Topped with a rich cream cheese icing, it’s perfect for birthdays, holidays, or anytime you want to indulge in something truly delicious. This recipe is easy to make and always a crowd-pleaser!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 3 tsp ground cinnamon
• 1 ½ cups vegetable oil
• 4 eggs (beaten)
• 2 cups granulated sugar
• 1 cup shredded coconut
• 2 cups grated carrots
• 1 can (8 oz) crushed pineapple, drained
• ½ cup walnuts (optional—leave out if not preferred!)

For the Cream Cheese Icing:

• 1 (8 oz) package cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar (icing sugar)
• ½ tsp vanilla extract

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) .
2. Lightly grease a 9×13-inch baking pan , a fluted tube pan, or line a muffin tin with cupcake liners (if making muffins).

Step 2: Mix the Wet Ingredients

1. In a large mixing bowl, combine the sugar , vegetable oil , and beaten eggs . Mix well until the mixture is smooth and slightly creamy.

Step 3: Add the Dry Ingredients

1. In a separate bowl, whisk together the flour , salt , baking soda , baking powder , and cinnamon .
2. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.

Step 4: Fold in the Goodies

1. Stir in the grated carrots , drained crushed pineapple , and shredded coconut .
2. If using, fold in the walnuts for added crunch.

Step 5: Bake

1. Pour the batter into the prepared pan(s).
   • For a 9×13-inch pan : Bake for 40–45 minutes , or until a toothpick inserted into the center comes out clean.
   • For muffins : Bake for 18–22 minutes , or until golden and set.
   • For a fluted tube pan : Bake for 45–50 minutes , or until fully cooked through.
2. Let the cake cool completely before frosting.

Step 6: Make the Cream Cheese Icing

1. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar , mixing on low speed to avoid a sugar cloud, then increase the speed and beat until light and fluffy.
3. Stir in the vanilla extract and mix until fully incorporated.

Step 7: Frost the Cake

1. Once the cake has cooled completely, spread the cream cheese icing evenly over the top.
   • For muffins, you can pipe the frosting or spread it with a knife.
2. If desired, garnish with additional shredded coconut, chopped walnuts, or a sprinkle of cinnamon for decoration.

Tips for Success

• Grate the carrots finely : Finely grated carrots blend better into the cake and ensure even distribution of flavor.
• Freeze for later : The cake (or muffins) freezes beautifully! Store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
• Adjust sweetness : If you prefer a less sweet frosting, reduce the powdered sugar to 1 ½ cups.

Serving Suggestions

• Serve slices of this carrot cake with a hot cup of coffee or tea for a cozy treat.
• Pair with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Enjoy this Mom’s BEST Carrot Cake —a moist, flavorful, and unforgettable dessert that’s perfect for any occasion!