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Mom’s Carrot Cake

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Blogger, Jaden Hair of steamykitchen.com shares a recipe.
Try a classic carrot cake that has great "Mom" story-telling roots.

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( 16 Ratings)

16 Ratings

5 Stars 69%

4 Stars 12%

3 Stars 19%

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Member Reviews ( 9 )

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Prep Time 20 min
Total Time 2 hr 20 min
Servings 15

Ingredients

2: cups Gold Medal® all-purpose flour

1 1/2: teaspoon baking soda

2: teaspoons baking powder

1: teaspoon ground cinnamon

1/4: teaspoon ground nutmeg

1/2: teaspoon salt

2: cups grated raw carrots (medium grate)

4: large eggs

1 3/4: cups sugar

1: teaspoon vanilla

1: cup canola or vegetable oil

8: ounces crushed pineapple, undrained

For the cream cheese frosting

3: cups powdered sugar

8: ounces cream cheese, softened

1/2: cup butter (1 stick) softened

1: teaspoon vanilla

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Directions

1 Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
2 In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
3 To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
4 Cool cake completely, about 1 hour. Frost with the cream cheese frosting.

EXPERT TIPS

Expert Tips

"When my mom first came to the United States from Hong Kong, she didn’t know a lick of English and spent much of her time at home, keeping busy in the kitchen. Fortunately, sharing good food needs no language, and she made friends quickly through her crispy egg rolls and savory fried rice. In return, her neighbors would teach her American classics like this recipe for Carrot Cake. And after 30 years, the recipe has only changed slightly and has become a family favorite as long as I can remember." - Toss the carrots with the flour, before combining with other ingredients – makes for a better distribution of the carrots throughout the cake. - I recommend using a medium grate for shredding carrots. - Crack eggs in a separate bowl to make sure egg is okay, and you do not get any shell into the rest of your mixture. - Run whisk through powdered sugar, to make sure lumps are removed. - Could bake in a 15x10x1-inch pan – for bars; more servings - 36

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 390mg; 390%;
Total Carbohydrate: 64g; 64%
(Dietary Fiber 1g 1% Sugars 49g 49% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 11/22/2012 7:23:09 PM REPORT ABUSE Idaho_Mama said:

Rating:

Very east recipe to follow and the kids loved helping. Best carrot cake I have ever tasted. Even the hubby enjoyed (he does not like many cakes) :)

This reply was: Helpful Inspiring

Posted 9/18/2012 6:28:57 PM REPORT ABUSE Chro0106 said:

Rating:

This cake was great. My family loved it. I loved the frosting!

This reply was: Helpful Inspiring

Posted 10/24/2011 10:12:36 AM REPORT ABUSE CelebrationCakesByGina said:

Rating:

Thank you for sharing this recipe. I tried it on Friday. It was very good except, for me, the oil was a bit of a problem. I was not so happy with the texture. If I try it again, I would use melted butter instead of oil and I would add more carrots. I blended the pineapple to get a smoother texture so that the kids would eat it without a fuss. I was happy to find a recipe that did not call for nuts. I loved the taste and smell of the nutmeg & cinnamon. I topped it with a cream cheese frosting and made carrot decorations.

This reply was: Helpful Inspiring