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Home » Mom’s Carrot Cake #SundaySupper

By Jennifer 47 Comments

Mom’s Carrot Cake #SundaySupper

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Carrot Cake | Jennifer Cooks

Today, I'm sharing Dad's favorite recipes. Since my dad doesn't do the cooking, I'm sharing one of his favorite recipes to eat – my Mom's Carrot Cake! It is by far the BEST carrot cake I've ever had, hands down! It's the only recipe I use for this super moist and delicious cake. My mom has made it countless times for all sorts of occasions like birthdays, Easter, Thanksgiving and, of course, Father's Day!

It has a lot of wet ingredients that help contribute to its tenderness and dense, moist texture.  Having made all sorts of cakes, from birthday cakes to wedding cakes for many years, I have a few secrets to success for you!

First, you want to make sure you cut parchment paper circles just shy of the size of the baking pans. Spritz the pan with a little cooking spray, then place the paper and mouth out onto the bottom.  The spritz will help the paper stick to the pan. After you've inserted the paper, then spray the paper and insides of the pan generously with cooking spray.  This will ensure that the cake won't stick to the pan. Sometimes homemade cake recipes have a tendency to stick more often than boxed varieties.

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Cooling is another important step. Use wire racks to elevate the pans and allow for air circulation. Allow the cakes to cool for about 10 minutes before inverting and releasing from the pans.  Once cakes are cooled to room temperature, place cakes and racks into the freezer to firm up. Most of the time, I prepare a cake a day or two before it's time to serve so that I can fully freeze the cake. This will make frosting the cake super easy!

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After the cakes are frozen, make sure to peel off and remove the parchment paper before frosting or you'll have a big problem on your hands!

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If the cake has a dome on top, trim it off with a serrated knife to make sure you have a level layer of cake.

When stacking cake layers, I usually place the flat side down on the first layer, then the flat side up on each layer after that, making sure to smooth a thick layer of frosting between each layer.

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Continue layering and press firmly and evenly to keep the cake level.

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Next, ice the cake with a thin layer of icing. This is called the “crumb coat”. Don't worry about getting crumbs in this layer of icing.  Smooth it out as evenly as possible.  You'll notice that the frosting will firm up on the cake – this is good and will help making icing the cake easier.

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Now you're ready to fully ice the cake! I like to use a metal cake comb to make a very smooth cake. You can get one just like mine right here!

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You can use any side of the comb you wish depending on whether you want a smooth cake or one with designs. I usually smooth the cake first, then go back with the comb for a design texture.

Once you've spread the frosting on the top and sides of the cake, use the straight edge and smooth the sides first, moving the cake counter clockwise.  Scrape off the excess frosting back into the bowl, then run the cake comb under hot water between use. This will make an almost perfectly smooth cake.

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Once the sides have been smoothed, rinse the comb with hot water, then swipe the top of the cake toward yourself, working around the cake until you've smoothed the top.

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If you see edges of the cake through the frosting, you can let it firm up a little, then add more icing with your spatula, then smooth with the comb again. You'll eventually get it the way you want!

On a carrot cake, I like to press chopped pecans onto the sides and a little on the top for garnish.

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One last tip! If you want to pre-slice your cake with beautiful, clean slices, then you'll need to place the entire cake back in the freezer.  After several hours, remove the cake from the freezer and using a sharp knife, slice the cake. Make sure to run the knife under hot water and clean off the knife between slices. You'll get perfect bakery-style slices!

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I hope you'll give this wonderful recipe a try! It's soooo good! I hope you enjoy!

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Carrot Cake | Jennifer Cooks

Mom's Carrot Cake

5 from 2 votes
Print Pin Rate
Servings: 8 to 12 servings
Author: Jennifer Locklin

Ingredients

  • 2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon Kosher salt
  • 1 ½ cups vegetable oil
  • 2 cups grated carrots
  • 1 small can 8 oz crushed pineapple with juice
  • 4 eggs
  • ¾ cup chopped pecans more if garnishing on the sides and top
Get Recipe Ingredients

Instructions

  • Preheat oven to 350 degrees,
  • Combine dry ingredients; set aside.
  • Beat eggs with oil and sugar; beat to combine.
  • Add dry ingredients and stir until combined.
  • Stir in carrots, pineapple with juice and nuts; beat until just combined.
  • Pour into 3 greased and floured 9-inch pans and bake at 350 for 25-30 minutes or until done when tested.
  • Let cool completely. (I freeze the layers before icing to make it easier).
  • Ice with cream cheese frosting.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Cream Cheese Frosting
Author: Jennifer Locklin
Ingredients
  • 2 sticks salted butter, softened
  • 2 (8 oz) pkgs cream cheese, softened
  • 1 tablespoon vanilla extract
  • 1 (2-lb) bag powdered sugar
Instructions
  1. Combine ingredients in a mixing bowl, then beat until smooth and fluffy, about 2 minutes.

3.5.3208

Those of us sharing Dad's Favorite Recipes on #SundaySupper hope you will find something wonderful to make at your next meal or party. Many thanks to our host today, Shelby Law Ruttan of Grumpy's Honeybunch!

Appetizers & Snacks:

  • Best Popcorn Ever (with Nutritional Yeast!!) by The Wimpy Vegetarian
  • Easy Homemade Pretzel Recipe by April Golightly
  • Nana’s Pimento Cheese by A Kitchen Hoor’s Adventures
  • Stuffed Jalapeños by Feeding Big

Beverage:

  • Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread

Breakfast:

  • Dad’s Favorite Blueberry Pancakes by Family Around The Table
  • Sausage and Hash Brown Frittata by My World Simplified
  • Steak & Egg Breakfast Skillet by Caroline's Cooking

Condiments & Sauces:

  • Beerinara by What Smells So Good?
  • Homemade Refrigerator Pickle Relish by Renee’s Kitchen Adventures

Desserts:

  • Apple Crisp by Ninja Baker
  • Banana Berry Bread by Desserts Required
  • Blackberry Chocolate Chunk Ice Cream by Simple and Savory
  • Black Bourbon Walnut Brownies with Maple-Candied Bacon by The Crumby Cupcake
  • Blueberry Ice Cream Cookie Bars by Cindy’s Recipes and Writings
  • Cherry Garcia Bars by Pies and Plots
  • Chocolate Marshmallow Cupcakes by Crazed Mom Lifestyle & Recipes
  • Classic Pineapple Upside Down Cake by Grumpy's Honeybunch
  • Coconut Cream Pie by Hezzi-D’s Books and Cooks
  • Tempura Strawberries by Baking Sense
  • German Chocolate Brownie Pie by That Skinny Chick Can Bake
  • Graham Cracker Chocolate Chunk No-Churn Ice Cream by Cupcakes & Kale Chips
  • Grilled Fruit Kabobs with Fresh Whipped Cream by Helpful Homemade
  • Peach Crumble Bars by The Finer Cookie
  • Personal Banana Cream Pie by Food Lust People Love
  • Strawberry Rhubarb Pie by The Chef Next Door
  • Maizena Tamal by Basic N Delicious
  • Mom's Carrot Cake by Jennifer Cooks

Main Dishes:

  • Bacon Patty Melts by Cookin’ Mimi
  • BBQ Salmon Salad with Avocado Ranch Dressing by PancakeWarriors
  • Beef Shepherd’s Pie Casserole by Cooking Chat
  • Buffalo Chicken Tacos by Palatable Pastime
  • Carolina-Style BBQ Burger by The Redhead Baker
  • Cauliflower Walnut “Meat” Zucchini Boats by Beauty and the Beets
  • Coffee-Rubbed Prime Rib Roast by Culinary Adventures with Camilla
  • Eggplant Beef Stew by My Life Cookbook
  • Fillet Mignon with Blue Cheese-Herb Butter and Red Wine Reduction by The Weekend Gourmet
  • Fried Chicken by Tramplingrose
  • Grilled Chicken and Beef Stir Fry by The Freshman Cook
  • Grilled Filet Mignon with Zip Sauce by A Day in the Life on the Farm
  • Italian Sausage and Peppers by Monica's Table
  • Moroccan Preserved Lemon Chicken Tagine by Curious Cuisiniere
  • Mustard, Garlic and Herb Encrusted Filet Mignon by La Bella Vita Cucina
  • Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess
  • Sharp Cheddar and Crispy Onion Burgers with Horseradish Sauce by A Mind Full Mom
  • Skillet Spaghetti and Meatballs by From Gate to Plate
  • Spicy Fish Tacos with Garlic-Chive Aioli by Wholistic Woman
  • Turkey Chorizo Burgers with Guacamole by Books n’ Cooks
  • Vegetarian “Philly Cheesesteak” by Take A Bite Out of Boca

Side Dishes:

  • Chipotle Lime Cole Slaw by Dizzy Busy and Hungry
  • The Ultimate BLT Pasta Salad by Cooking with Carlee

Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Filed Under: Cakes, Desserts Tagged With: Bakery, Birthday, cake, Carrot, Cream Cheese Frosting, dessert, Easter, Frosting

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Liz says

    June 12, 2016 at 5:08 am

    Hands down, my favorite cake! Yours looks divine!!!

    Reply
    • Jennifer says

      June 12, 2016 at 8:40 am

      Thanks Liz! I love it too!

      Reply
  2. thefinercookie says

    June 12, 2016 at 9:22 am

    Your cake is beautiful. There’s nothing like a delicious carrot cake. Oh yes. Nice post!

    Reply
    • Jennifer says

      June 12, 2016 at 1:19 pm

      Thank you!

      Reply
  3. CrazedMomDOTcom says

    June 12, 2016 at 12:02 pm

    This cake is gorgeous! Carrot cake is my son’s very favorite and now I need to try your recipe. Looks so moist and delicious!

    Reply
    • Jennifer says

      June 12, 2016 at 1:18 pm

      Thank you! We love it!

      Reply
  4. Laura Dembowski says

    June 12, 2016 at 2:55 pm

    I just had an awesome carrot cake at a restaurant last night and it has me craving a homemade one. This recipes is just in time.

    Reply
  5. The Ninja Baker says

    June 12, 2016 at 5:10 pm

    Grrrrreat tips for baking and frosting, Jennifer. You are truly a pro. The freezing and making the cakes flat is a regular practice. But I’ll have to try scooping the frosting back into the bowl…Anyway, gorgeous looking and sounding happy any day celebration cake =)

    Reply
    • Jennifer says

      June 12, 2016 at 5:37 pm

      Thanks! I love the way the frosting firms up as you ice a frozen cake, especially cream cheese frosting…otherwise it can be harder to work with.

      Reply
  6. Denise Wright says

    June 13, 2016 at 5:37 am

    That is not only beautiful but delicious looking too! My hubby loves carrot cake and both Father’s Day and his birthday are next weekend and I SHOULD make this. I’m a horrible baker though. I like how you explained every step. Maybe, just maybe I can do this. Really looks yummy!

    Reply
    • Jennifer says

      June 13, 2016 at 8:13 am

      Thank you Denise! Oh, you CAN do this, believe me! It’s easy. If you don’t want to bother with a layer cake, you could pour this into a large baking sheet (watch the bake time – less because it’s thinner), and just ice the top! A simple carrot sheet cake!

      Reply
  7. Monica says

    June 13, 2016 at 12:19 pm

    5 stars
    This is my all time favorite cake and yours in gorgeous! Your recipe looks incredible – I’ll be making it soon

    Reply
    • Jennifer says

      June 13, 2016 at 1:08 pm

      Thanks, Monica!

      Reply
  8. Sarah Reid, CNP (@jo_jo_ba) says

    June 14, 2016 at 2:46 pm

    I am so in for this cake!

    Reply
  9. Sarah | Curious Cuisiniere says

    June 14, 2016 at 3:27 pm

    5 stars
    Carrot cakes is one of my favorites! Yours looks fabulous!

    Reply
    • Jennifer says

      June 14, 2016 at 3:36 pm

      Thank you!

      Reply
  10. Patricia @ Grab a Plate says

    June 16, 2016 at 7:56 pm

    Ahhh! This is one of my favorite cakes that I’v yet to make myself! Your cake is gorgeous, and I just love family recipes! Beautiful!

    Reply
    • Jennifer says

      June 17, 2016 at 8:10 am

      Thank you Patricia!

      Reply
  11. Wendy, A Day in the Life on the Farm says

    June 19, 2016 at 6:45 am

    That is one gorgeous cake right there.

    Reply

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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