Grandma Morris Carrot Cake with Cream Cheese Frosting
Experience the timeless charm of Grandma Morris’s Carrot Cake with Cream Cheese Frosting, a moist and spiced dessert brimming with wholesome goodness and nostalgic flavor. This classic carrot cake recipe combines the perfect balance of sweetness and spice with ingredients like grated carrots, crushed pineapple, and warm cinnamon, nutmeg, and cloves. The tender crumb is enhanced by optional crunchy walnuts or pecans, while the lusciously creamy homemade cream cheese frosting adds a decadent finishing touch. Perfect for celebrations or as an everyday treat, this easy-to-follow recipe bakes beautifully in both layer cake or sheet cake formats. Garnish with extra nuts or a sprinkle of grated carrot for a show-stopping presentation, and delight your guests with a slice of this unbeatable classic carrot cake!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons kosher salt
- 1 cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.75 cups crushed pineapple, drained
- 0.75 cups chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 2.5 cups powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoons milk (optional, for consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or a 9x13-inch rectangular pan.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
Gradually stir the wet ingredients into the dry ingredients until just combined; do not overmix.
Gently fold in the grated carrots, crushed pineapple, and walnuts or pecans, if using.
Divide the batter evenly between the prepared cake pans or pour into the rectangular pan, smoothing out the tops.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the cream cheese frosting. Beat the softened cream cheese and butter together in a medium bowl until creamy.
Slowly add the powdered sugar, 1/2 cup at a time, until fully incorporated. Stir in the vanilla extract. Add milk, if needed, to adjust consistency for spreading.
Once the cakes are completely cool, spread a generous layer of frosting on one cake layer, then stack the second layer on top. Frost the top and sides evenly.
If using a 9x13-inch pan, spread the frosting evenly over the top of the cooled cake.
Garnish with extra chopped nuts or grated carrot, if desired.
Slice, serve, and enjoy Grandma Morris’s classic carrot cake!
Nutrition Facts
Calories |
8182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 466.8 g | 598% | |
| Saturated Fat | 151.3 g | 756% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 4419 mg | 192% | |
| Total Carbohydrate | 975.3 g | 355% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 744.7 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 760 mg | 58% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2356 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
