This is by far the best carrot cake you’ll find anywhere. You won’t believe how it turns into this delicious moist carrot cake. My mother-in-law gave it to me a long time ago and I have made it often over the years. My daughter always requested this carrot cake for her birthday parties when she was younger.
And since this cake will serve between 16-18 people, I often bake it for potluck dinners.
Top it with a fluffy cream cheese frosting and you’ll get lots of compliments!
Let me share a short story about this cake
I met my husband when I was 39 and he was 35 and neither of us had been married before.
So when we decided to do so, we didn’t want a big wedding, or even a white wedding dress, come on, I was 40 by then and didn’t see the point of spending all that money.
So instead we only invited our immediate family…12 including the both of us 🙂 and booked a small room in a local popular restaurant.
I decorated the room myself with balloons and baked my own wedding cake, which, you guessed it, was this delicious carrot cake recipe.
Hope you enjoy it as much as we do.
Best Carrot Cake Ever
- 1 1/4 cup vegetable or canola oil
- 2 cups white sugar
- 4 eggs beaten one at a time
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1 1/2 tsp of cinnamon
- 1/2 tsp salt
- 1 cup chopped nuts
- 14 oz can of crushed pineapple, drained
- 2 cups grated carrots
- 1 tub of cream cheese frosting already made (or make it from scratch)
Pre-heat over to 325F
Mix oil and sugar; add beaten eggs and mix well.
In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the first mixture of oil, sugar and eggs.
Last, incorporate the nuts, pineapple and carrots and mix well.
Grease and flour a 9x13 inch pan. Pour into prepared pan.
Bake in the oven for 1 hour, or check after 50 minutes.
Let it cool and spread the frosting all over it!