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Mom's Carrot Cake

Close-up of carrot cake crumb and cream cheese frosting between three layers.
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5 from 4 reviews

This carrot cake with pineapple stays tender and moist, with crunchy pecans, warm cinnamon, and rich cream cheese frosting. A make-ahead favorite for celebrations.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
4 large eggs
2 cups granulated sugar
1 1/2 cups vegetable oil
2 cups freshly grated carrots
1 (8-ounce) can crushed pineapple, undrained
3/4 cup chopped pecans
Additional chopped pecans, for garnish, optional

Cream Cheese Frosting

16 ounces block-style cream cheese, softened
1 cup unsalted butter, softened
6 cups powdered sugar, sifted
2 teaspoons vanilla extract
1/4 teaspoon salt

Instructions

Prep

Bake

  • Bake for 25–30 minutes, until the centers spring back lightly when touched and a toothpick inserted into the center comes out without wet batter.
  • Set the pans on wire racks for 10–15 minutes. Turn out the layers, remove the parchment, and cool completely before frosting.

Make the Frosting

  • Beat the butter with an electric mixer until smooth. Add the cream cheese and mix until combined.
  • With the mixer on low speed, add the powdered sugar in several additions.
  • Mix in the vanilla and salt. Beat briefly until smooth and spreadable, scraping the bowl as needed. If the frosting becomes too soft, refrigerate it for 20–30 minutes before assembling.

Assemble

  • Place one cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top.
  • Add the second layer and another cup of frosting. Position the final layer on top, then cover the top and sides with the remaining frosting.

••Garnish with additional pecans, if desired. Refrigerate for at least 30 minutes to firm the frosting before slicing.

Equipment

Notes

Baking and Decorating Tips

  • Prepare the pans: Cut parchment circles slightly smaller than the pan bottoms. Lightly spray the pans, press the parchment into place, then grease the parchment and sides.
  • Cool and firm the layers: Cool in the pans on wire racks for 10–15 minutes, then turn out and cool completely. Remove the parchment before frosting. Chill or freeze the layers for easier handling; wrap tightly if freezing ahead.
  • Level and stack: Trim any domed tops with a serrated knife. Place the first layer flat side down and the remaining layers flat side up, spreading frosting evenly between them. Press gently to keep the cake level.
  • Crumb coat: Apply a thin coat of frosting to trap loose crumbs. Refrigerate until firm before adding the final coat.
  • Smooth and garnish: Smooth the sides, then the top, with a metal cake scraper. Rinse the scraper in hot water and wipe dry between passes. Press chopped pecans onto the sides or sprinkle over the top.
  • Slice neatly: Chill the finished cake until firm. Cut with a sharp knife dipped in hot water and wiped dry between slices. For picture-perfect bakery slices, freeze the cake just until firm, then cut with a sharp knife dipped in hot water.

Substitutions

  • Swap pecans for walnuts or omit the nuts. Any neutral-flavored oil works.
  • Use block-style cream cheese; spreadable varieties can make the frosting too soft.

Serving Suggestions and Pairings

  • Serve with coffee, tea, or milk. Let chilled slices stand at room temperature for 20–30 minutes for a softer texture.

Storage

  • Cover and refrigerate the frosted cake for up to 4 days. Wrap cooled, unfrosted layers tightly and refrigerate for up to 2 days.

Freezing

  • Wrap unfrosted layers in plastic wrap and foil; freeze for up to 3 months.
  • Freeze frosted slices until firm, then wrap and store in an airtight container for up to 2 months.

••Thaw covered overnight in the refrigerator.

Find it online: https://jennifercooks.com/moms-carrot-cake-sundaysupper/