Mrs C's Deliciously Yummy Scrumptious Carrot Cake Recipe

Name: Mrs C's Deliciously Yummy Scrumptious Carrot Cake
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 225g plain flour; 2 tsp baking powder; 1 tsp baking soda; Ground Cinnamon; Pinch of salt; 3 large eggs; 200g caster sugar; Canola Oil; 200g grated carrots; Walnuts; 100g crushed pineapple (drained); 100g softened butter; 200g cream cheese, softened; 200g icing sugar (or to taste); 1 tsp vanilla extract

This legendary carrot cake recipe, passed down through generations, is a guaranteed crowd-pleaser! Originally featured in a late-80s 'Independent' newspaper column searching for the best reader-submitted recipes, this award-winning cake boasts a rich history and a taste that's simply unforgettable. From Priscilla Roth's New York mother-in-law to countless family birthdays and tea times, this simple yet scrumptious cake has been delighting taste buds for over 30 years. Prepare for fluffy, moist layers bursting with carrots, pineapple, and walnuts, topped with a creamy, dreamy cream cheese frosting. Get ready for the best carrot cake you'll ever taste – so good, you'll be begging for the recipe!

Prep Time 25 mins

Cook Time 55 mins

Calories 722.8 kcal

Protein 15g

Rating 1.0 (1 Reviews)

Mrs C's Deliciously Yummy Scrumptious Carrot Cake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mrs C's Deliciously Yummy Scrumptious Carrot Cake

225g plain flour
2 tsp baking powder
1 tsp baking soda
Ground Cinnamon
Pinch of salt
3 large eggs
200g caster sugar
Canola Oil
200g grated carrots
Walnuts
100g crushed pineapple (drained)
100g softened butter
200g cream cheese, softened
200g icing sugar (or to taste)
1 tsp vanilla extract

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How to Make Mrs C's Deliciously Yummy Scrumptious Carrot Cake

Preheat oven to 180°C (350°F). Grease and flour two 9-inch round cake tins.
Sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat the eggs until light and fluffy.
Gradually add the sugar and oil, beating until well combined.
Fold in the grated carrots, nuts, and crushed pineapple, mixing gently after each addition.
Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly between the prepared cake tins.
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the cakes begin to pull away from the sides of the tins.
Let the cakes cool in the tins for 15 minutes before inverting them onto a wire rack to cool completely.
For the frosting: Beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and gradually add the icing sugar, beating until smooth and creamy. Add more icing sugar if needed to reach desired consistency.
Once the cakes are completely cool, frost the top of one layer, carefully place the second layer on top, and frost the entire cake.