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.
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!
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!
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.
Continue layering and press firmly and evenly to keep the cake level.
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.
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!
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.
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.
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.
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!
I hope you’ll give this wonderful recipe a try! It’s soooo good! I hope you enjoy!
- 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)
- 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.
- 2 sticks salted butter, softened
- 2 (8 oz) pkgs cream cheese, softened
- 1 tablespoon vanilla extract
- 1 (2-lb) bag powdered sugar
- Combine ingredients in a mixing bowl, then beat until smooth and fluffy, about 2 minutes.
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
- Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread
- 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:
- 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
- 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
- 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
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