The BEST Carrot Cake. Ever.

Thanks to our good friend, Dr. Frederick, who has painstakingly adjusted this recipe and graciously passed it on to us, may I present to you the BEST Carrot Cake I've ever had.  {and trust me...I've had it everywhere and my own personal opinion is that this recipe exceeds even the Cheesecake Factory!}  I know, ladies, but it's true.  I would never lie to you.

{SO moist.  Just look at it for crying out loud!}


4 eggs
1 1/4 c. vegetable oil (or 3/4 oil and 1/2 c. applesauce)
1 c. granulated sugar
1 c. brown sugar
3 tsp. pure vanilla extract
2 c. all-purpose flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
3 tsp. ground cinnamon
1/4 t. ground nutmeg (fresh ground is best)
3 c. grated carrots - (coarse grate, not fine grate)
1 c. chopped pecans
8 oz. drained crushed pineapple (I drained the pineapple and measured 8 oz. - or 1 c.)

1/2 c. butter, softened
8 oz. cream cheese, softened
3 1/2 c. powdered sugar
1 tsp. vanilla extract
1/2 c. chopped pecans
heavy whipping cream
pinch of salt  (I added this in - I've found that if I add just the tiniest pinch of salt to my frostings, it makes the flavor pop.)

Preheat oven to 350 degrees.  Grease and flour a 9 x 13" pan or two round cake pans.

*Note: Using a food processor with the grater blade attachment, you can grate your carrots in no time.  I started dropping handfulls of baby carrots into the opening of the lid and had 3 cups of grated carrots in seconds.  You can also chop your nuts in the food processor, as well.  Save yourself some time.

In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. 

In a large bowl (I used my Kitchenaid mixer), beat together eggs, oil, applesauce (optional), sugars, and vanilla.  Mix in flour mixture.  Slowly stir in carrots, pineapple, and nuts.

Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.  (baking times may vary)  Let cake cool in pan for a few minutes, then turn out onto a wire rack to cool completely.  

For the frosting:
Beat everything together except the nuts until it's smooth and creamy.  Only add a splash of the whipping cream at a time until the frosting is creamy but stiff.  You don't want it too thin.  Fold in pecans.  Make sure your cake is completely cooled before you frost it.

...and now enjoy...


Jen~ Lipstick and Laundry said...

I just "pinned" this... I almost licked my screen... It looks soooo GOOD... The only problem besides a wide butt is, that I don't have all of the ingredients to make it... I can remedy that with a trip to the store... My wide butt, well the remedy isn't quite as easy... hahaha

Chelsea said...

We love this recipe in my family, but we call it Hummingbird Cake, probably because it's so sweet, like hummingbird nectar has to be.

We even served it at our wedding 5 years ago!

Glad you found it!

ruthhill74 said...

And now I have to find a reason to make this! I know--my parents' anniversary is next Sunday. I'll make it for them! Thanks!