Grandma Morris Carrot Cake With Cream Cheese Frosting Recipe

Name: Grandma Morris Carrot Cake With Cream Cheese Frosting
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1 cup vegetable oil; 4 large eggs; 2 cups granulated sugar; 2 cups grated carrots; Crushed Pineapple; 2 1/2 cups all-purpose flour; 2 teaspoons ground cinnamon; Baking Soda; 1/2 teaspoon salt; Flaked Coconut; 1/2 cup chopped walnuts or pecans (optional, omit for nut allergy); 8 ounces cream cheese (softened); 1/2 cup unsalted butter (softened); 4 cups powdered sugar; 2-4 tablespoons milk

This isn't just carrot cake; it's a family heirloom! Grandma Morris' recipe, perfected over generations, delivers a moist, spiced carrot cake that's unbelievably delicious. Allergy-friendly (nut-free!), this cake has been praised as the BEST ever by countless people – even good enough to be our wedding cake! Get ready to experience carrot cake like never before.

Prep Time 30 mins

Cook Time 60 mins

Calories 473.6 kcal

Protein 7g

Rating 5.0 (1 Reviews)

Grandma Morris Carrot Cake With Cream Cheese Frosting

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Grandma Morris Carrot Cake With Cream Cheese Frosting

1 cup vegetable oil
4 large eggs
2 cups granulated sugar
2 cups grated carrots
Crushed Pineapple
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
Baking Soda
1/2 teaspoon salt
Flaked Coconut
1/2 cup chopped walnuts or pecans (optional, omit for nut allergy)
8 ounces cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
2-4 tablespoons milk

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How to Make Grandma Morris Carrot Cake With Cream Cheese Frosting

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, cream together 1 cup vegetable oil, 4 large eggs, and 2 cups granulated sugar until light and fluffy.
Add 2 cups grated carrots and 1 cup crushed pineapple (drained). Mix well.
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.
Stir in 1 cup shredded sweetened coconut. (Optional: Add 1/2 cup chopped walnuts or pecans if not nut-allergic).
Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Reduce baking time to 40 minutes if using a glass pan.
Let the cake cool completely in the pan before frosting.
For the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup unsalted butter (softened), and 4 cups powdered sugar until smooth and creamy. Add 2-4 tablespoons of milk, one tablespoon at a time, until desired consistency is reached.
Once the cake is completely cool, frost generously with the cream cheese frosting.