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Carrot Cake | Jennifer Cooks
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5 from 2 votes

Mom's Carrot Cake

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

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.