Carrot Cake

Natalie Vandenberghe


This is the recipe I've used for the past 50 years. I'm not sure where it came from (maybe my Aunt), but I've never seen it published anywhere. I hope you enjoy it as much as my family does!


★★★★★ 1 vote



  • 2 c
    all purpose flour
  • 3/4 tsp
  • 2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 2 tsp
  • 2 c
    carrots, grated
  • 1 can(s)
    crushed pineapple (small can)
  • 1/2 c
    chopped nuts
  • 2 c
  • 1 c
    vegetable oil
  • 4

  • 1 box
    powdered sugar
  • 1 stick
    butter, unsalted (softened)
  • 8 oz
    cream cheese (room temp)
  • 1 tsp
    vanilla extract

How to Make Carrot Cake


  1. Preheat oven to 350
    Grease and flour three 9" round pans.
  2. Mix oil, sugar, eggs. Add sifted dry ingredients. Mix well. Stir in carrots, pineapple, and nuts. Divide evenly in the prepared layer pans.
  3. Bake for 35-40 minutes. Cool for 10 minutes. Remove from pans to finish cooling.
  4. Cream cheese and butter together until smooth. Add powdered sugar and vanilla. Beat until of spreading consistency.
    Frost layers and assemble.

Printable Recipe Card

About Carrot Cake

Course/Dish: Cakes
Hashtags: #delicious #easy

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