This is the Carrot Cake that was served at our parents (Jakes parents) wedding almost forty years ago. There’s no telling how long this recipe has been around or who it originated from but it was passed to us from Elaine Vadelma of Lakewood, Ca.
This is our “Classic Carrot Cake”, for our “Colossal Carrot Cake” recipe that is loaded with flavors click here.
- 2 Cups Cake Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 1/2 tsp Baking Soda
- 2 tsp Cinnamon
- 2 Cups Sugar
- 4 Eggs
- 1 1/2 Cups Canola Oil
- 2 1/4 Cups Grated Carrots ( aprox 4 lg car)
- 8 oz crushed pineapple
- 1 Cup chopped walnuts
Cream Cheese Frosting:
- 8oz Philadelphia Cream Cheese (Room-temperature)
- 1/2 cup Unsalted Butter (Room-temperature)
- 4 cups Powdered Sugar
- 1 tsp Pure Vanilla Extract
- Preheat Oven to 350 degrees Fahrenheit.
- Grease and flour three 9inch round pans.
- Soft together Flour, Salt, cinnamon, Baking powder and soda.
- Whisk together sugar, eggs and oil.
- Grate Carrots.
- Combine dry mixture and egg mixture only until just combined.
- Mix in carrots, pineapple and walnuts.
- Evenly distribute between three cake rounds, bake for 50-55 minutes, or until toothpick comes out clean.
- Let rest on cooling rack for 30 minutes before unfolding.
- For Frosting: Beat Cream Cheese and Butter for 90 seconds until fluffy, slowly on speed one start to add the powdered sugar until fully incorporated. Lastly add the vanilla and beat for 30 seconds.
- Do not frost until completely cooled.
^This is what happens happened when you can’t wait any longer to eat desert. Frosting melts, oh well!
A testimony of recipe success from a follower of our blog and our Instagram account @2chefs1home. We take absolute joy when someone emails is a picture or tags is on social media of their success with our recipes! Thank you Dieaa Barodi for sharing with us!