mom’s carrot cake

Name: Mom’s Carrot Cake
Prep time: 25 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: - 1 cup mayonnaise; - 2 cups sugar; - 3 large eggs; - 1 (12 oz.) can crushed pineapple - undrained; - 2½ cups shredded carrots (mom grated carrots with a box grater, but you could use a food processor); - 3 cups all-purpose flour; - 3 tsp. baking soda; - 2 tsp. cinnamon; - 1 tsp. salt; - ½ cup nuts (we had pecan trees so that’s what mom used; but walnuts would be good, too.); CREAM CHEESE FROSTING; - 2½ (8 oz.) pkgs. cream cheese softened; - ¾ cup real butter; - 1½ tsps. pure vanilla extract; - 6 cups confectioners' sugar

(3 ratings)

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

This recipe is torn from a magazine...no idea what magazine or even the date, it’s just a grease stained piece of paper, now with some tiny little handwritten notes in the margins. It’s been in my mom’s recipe box for forty years or more. It’s the only recipe I ever remember her using for Carrot Cake and nobody ever complained about it. She always insisted it was best made a day or two ahead of serving time, and allowed to sit in the fridge tightly covered “to allow it to mellow” before frosting with cream cheese frosting.

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(3 ratings)

yield 8 - 12 depending on serving size

prep time 25 Min

cook time 35 Min

method Bake

Ingredients For mom’s carrot cake

1 cup mayonnaise
2 cups sugar
3 large eggs
1 (12 oz.) can crushed pineapple - undrained
2½ cups shredded carrots (mom grated carrots with a box grater, but you could use a food processor)
3 cups all-purpose flour
3 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
½ cup nuts (we had pecan trees so that’s what mom used; but walnuts would be good, too.)
CREAM CHEESE FROSTING
2½ (8 oz.) pkgs. cream cheese softened
¾ cup real butter
1½ tsps. pure vanilla extract
6 cups confectioners' sugar

How To Make mom’s carrot cake

1
Preheat oven to 350º F. Grease and flour two 9: cake pans.

2
Mix mayonnaise with sugar and eggs till all is well mixed and smooth. Add pineapple and carrots and stir till combined.
3
Add dry ingredients and nuts. Stir gently till mixed. no beating or heavy mixing here...just get everything combined.
4
Bake 350º F for 30 -35 minutes. Remove from oven and set on wire racks to cool for five minutes before removing from pans. Remove from pans and continue to cool until no longer warm.
5
Gently place on cake plate and frost with cream cheese frosting.
6
Prepare Cream Cheese Frosting: With mixer, cream together cream cheese, butter and vanilla extract. Gradually, 1 cup at a time, beat in the confectioners' sugar until spreading consistency. Sometimes I've used a little less than the 6 cups - sometimes more, but that's it.
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