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Mom's Carrot Cake Recipe

This recipe for Mom's Carrot Cake is a family heirloom, passed down from Mildred Mauldin. Unlike most carrot cakes, this one's more like a moist, delicious bread, traditionally enjoyed without icing. Get ready for a taste of nostalgia and a comforting classic that's sure to become a new family favorite! This easy recipe is perfect for beginner bakers.

Prep Time 20 mins
Cook Time 90 mins
Calories 398.4 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Mom's Carrot Cake 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mom's Carrot Cake

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How to Make Mom's Carrot Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a large angel food cake pan.
  2. In a large bowl, whisk together 1 ½ cups granulated sugar, ¾ cup vegetable oil, 4 large eggs, 2 cups grated carrots, 1 cup crushed pineapple (drained), 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, and 1 teaspoon vanilla extract.
  3. Pour batter into the prepared pan and bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 1-hour mark.
  4. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

126g

Fat

15g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Spring Recipes Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American For Large Groups Desserts Fruit Vegetables Easy Beginner Cook Cakes Inexpensive Tropical Fruit Pineapple Carrots Equipment Small Appliance Mixer Number Of Servings 3 Steps Or Less 4 Hours Or Less