Classic Carrot Cake #SundaySupper

My mom introduced me to a new dessert craze WAY back in the 1970’s. She and my dad had devoured slices of Classic Carrot Cake chock full of carrots, nuts and pineapple on a trip to St. Paul, then brought home the recipe to try at home.

My Love Affair with Classic Carrot Cake

My rendezvous with carrot cake began with one innocent bite. As a teen, I wasn’t sure about a dessert named after a vegetable. But my mom had turned us on to exotic fare (at least for Iowa) like paella, baklava, wontons, and more. My hesitancy only lasted only a brief second. Carrot cake with cream cheese frosting became my new favorite dessert.

Have Cake, Will Travel

One of the carrot cake recipes my mom tested on us was from the The New Basics Cookbook. It became the gold standard in my eyes. I’ve taken this cake to a retreat in Harbor Springs, Michigan, a massive Halloween party in Brown County, Indiana, a dear friend’s 50th birthday party and to the cardiac cath lab where Bill works. Whether I bake up a half batch in a 9 x 13 or go all out with this layered gem, it’s well loved by all those who indulge. To make those long trips, I freeze the cake and place it in a cooler for the trek. The recipients are always delighted I went to the extra effort. The pictured carrot cake stayed right in my fridge until I served it to our friends and family at our annual 4th of July cookout last night. A few lucky guests even took some slices home.

More Carrot Cake Recipes You’ll Love:

• Caramel Filled Carrot Cake
• Carrot Cake Cheesecake from Taste and Tell
• Giant Carrot Cake Cookie Cups from Wishes and Dishes
• Carrot Cake Scones with Maple Cream Cheese Glaze from A Beautiful Plate
• Carrot Cake Whoopie Pies

Classic Carrot Cake #SundaySupper

Serves 12 servings     adjust servings

Prep Time 20 mins

Cook Time 1 hour

Total Time 1 hr 20 mins

Adapted from The New Basics Cookbook

Ingredients

Cake

• 3 cups flour
• 3 cups sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon cinnamon
• 1 1/2 cups vegetable oil
• 4 eggs, beaten slightly
• 1 tablespoon vanilla
• 1 1/2 cups chopped pecans (plus more to garnish if desired)
• 1 1/2 cups shredded coconut
• 1 1/3 cups pureed cooked carrots
• 3/4 cup drained crushed pineapple

Frosting

• 8 ounces cream cheese at room temperature
• 6 tablespoons butter at room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350º. Grease two 9 inch cake pans; line with parchment. Grease parchment.
2. Sift or whisk dry ingredients in a large bowl. Add oil, eggs, and vanilla. Beat till well combined. Mix in nuts, coconut, carrots and pineapple.
3. Pour into prepared pans. Bake 30-40 minutes (I have really heavy cake pans and mine take closer to one hour). Edges should pull away from sides of pan and toothpick inserted into center of cake should come out clean. Cool 10 minutes, then remove to cooling racks. Cool about 3 hours before icing.
4. To make frosting, beat cream cheese and butter till smooth. Sift powdered sugar into bowl and mix well till no lumps remain. Add vanilla and mix well.

by Liz Berg

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 891kcal Calories from fat 436
% Daily Value
Total Fat 48g	74%
Saturated Fat 16g	80%
Transfat 0g
Cholesterol 89mg	30%
Sodium 390mg	16%
Carbohydrate 111g	37%
Dietary Fiber 3g	12%
Sugars 83g
Protein 7g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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Mains in Motion

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Sightseeing Sides

• Grilled Corn, Bean & Radish Salad by Feeding Big
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Traveling Treats

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More Tips

• 5 Comfort Food Tips by Sunday Supper Movement

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