This Classic Carrot Cake recipe is perfectly moist and delicious. The cream cheese frosting is to die for! Always a go to dessert for Easter.
This Classic Carrot Cake recipe comes directly from our Mom’s cookbook. This recipe is super old but it is my favorite, hands-down. Why mess with a recipe that is already perfect, right? The cream cheese frosting is our go-to recipe every time. It hasn’t changed and it never will. Again, perfect just as it is. If you REALLY love cream cheese frosting, double the recipe and slather it on as thick as you would like. I usually double the recipe just so I can have extra frosting to put on graham crackers for a snack. Anyway, if you are a carrot cake lover, or even if you aren’t– you have got to try this recipe. It is perfect– super moist and delicious when served warm or chilled (my husband thinks it tastes best the next day after being chilled.. I like it still warm, you decide how you like it best)!
- Beat eggs well; then add the next seven ingredients and beat well until smooth.
- Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon.
- Pour into a greased 9" x 13" cake pan and bake at 350 degrees for 50 minutes.
- When cake is slightly warm, spread with cream cheese frosting.
- In a stand mixer (a hand mixer works fine) using the whisk attachment, combine cream cheese and butter and whip on medium speed until well combined.
- Slowly add powdered sugar a little at a time until you reach desired consistency. Add vanilla.
- If it seems too thick and not creamy enough to spread, add a little bit of milk (about 1/2 tsp at a time) until desired consistency is reached.