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Marla Gibbs' Carrot Cake

 
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Moist and delicious carrot cake with cream cheese frosting will satisfy everyone.

Yield

16

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free
 

Ingredients

2 cups raw sugar
*
4 large eggs
1 ½ cups vegetable oil
2 cups unbleached all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups carrots
grated
1 can pineapple
crushed, drained
*
1 cup pecans
chopped
Frosting:
1 package cream cheese
softened
1 cup butter
softened
1 teaspoon vanilla extract
1 pound powdered sugar
sifted

Directions

In a mixing bowl, beat raw sugar and eggs thoroughly.

Mix in vegetable oil.

Stir flour, cinnamon, baking powder, baking soda and salt together.

Add to egg mixture, beating until just combined.

Stir in carrots, pineapple and pecan.

Spread evenly into 2 greased and waxed paper lined 9 inch round cake pans.

Bake at 350℉ (180℃) for 35 to 40 minutes or until cake pulls slightly away from the edge of pan.

Cool 10 minutes; remove cake from pan. Cool on wire rack.

In a la rge mixing bowl, beat together the cream cheese, butter and vanilla until light and fluffy.

Gradually add powdered sugar. Beat until smooth.

Spread top of one layer with ¼ of cheese mixture.

Place second lay on top and spread with frosting.

 

* not incl. in nutrient facts

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Comments

auntie-em
Connecticut
 almost 9 years ago

PS to my prior review. In looking at the original recipe again I note it calls for 1/2 cup (1 stick) butter and not 1 cup (2 sticks). I also add another 3 oz pkg of cream cheese to make up for the volume lost with less sugar.

happyzhangbo
Lindsay, Canada
 almost 9 years ago

Thanks for your review, I just edited the recipe, and it should be 1 1/2 teaspoons of baking soda and 1 teaspoon of salt.

Jane
Memphis, TN
 over 8 years ago

My coworker brought some of this wonderful cake to work that her husband made and has been making for years. It's the best carrot cake I've ever eaten and carrot cake being my fav cake, I've had many varieties through the years. This one is the best ever!

Spokane, United States
 over 1 year ago

Got this recipe years ago from the National Enquior paper!Best one I have ever eaten!Cathy

Moncton, Canada
 over 1 year ago

I’m Cathy from Canada; not Spokane. But,I like Washing State!

, United States
 about 1 year ago

I hope everyone who has made this recipe has cut back on the powdered sugar in the frosting like I did. 2 cups instead of 4 1/2 cups which is what you would get in 1 lb. I add some grated lemon peel and squeeze some juice from the lemon - the frosting is to die for. Not icky sweet like most professionally baked cakes you get in a restaurant. Try it and you will not be sorry.

Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 54067% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 324mg 14%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 56% Vitamin C 2%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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