I’ve been making this Carrot Cake for almost 40 years now, and it’s the BEST! I received the recipe from my dear friend and former roommate, Edie, at a bridal shower 39 years ago! I’ve made it so many times over the years I can’t even begin to count… and it NEVER disappoints!
My sweet friend Edie has enjoyed much success as a musician in Los Angeles (she’s sung backup on vast numbers of albums, movies, commercials, TV theme songs, etc.). She’s acted in movies, and was also one of the stars of the classic TV show “General Hospital” years ago. She still sings and has recorded music for many artists and TV/Movie soundtracks, conducts and has directed and sung with backup vocalists/choirs for The Voice, American Idol and other famous musicians (like Justin Timberlake, to name just one of MANY).
We met in Junior High, grew up singing together at our church, then shared an apartment together (and numerous late night fast food tacos) before I got married. I don’t recall Edie even liking to cook back then, so I’m telling you… this recipe was a great surprise the first time I made it and tasted just how good it was. Ha Ha.
But you know what the BEST part is about my friend? She is an amazingly gracious, humble, encouraging and loving friend to those who know her. I dearly love Edie (and her delicious carrot cake recipe!)… here’s the two of us at a music reunion in Los Angeles in 2015. I remain grateful God allowed our lives to intersect so many years ago, and for the blessing of our continuing friendship to this day.
So… back to this recipe. Edie’s Carrot Cake is so moist; it’s filled with grated carrots, crushed pineapple, chopped pecans, coconut, cinnamon, etc. , and is topped with a delicious cream cheese frosting! If left alone in a room with a fork and this cake… I might be forced to eat the entire thing (wink wink). Yes… it honestly is the BEST carrot cake I’ve ever had! You will LOVE it!! Here’s how to make it:
Using an electric mixer, cream together oil, sugar, eggs, and vanilla.
Sift flour, baking powder, baking soda, salt, and cinnamon together.
Slowly mix the sifted flour mixture into the wet ingredients (eggs, oil, sugar, etc.). Mix to fully combine. Stir in grated carrots, drained crushed pineapple, chopped nuts, and shredded coconut, until fully combined.
Batter will look like this when ingredients are fully mixed together.
Generously grease and flour two 9 inch cake pans (or 9×13 cake pan). Evenly distribute the batter into prepared pan(s).
Place cake pan(s) into a 350 degree preheated oven. Bake for 35-40 minutes, until cake is done. Test doneness by inserting a toothpick into center of cake (can you see the hole in the middle of the bottom cake where I did this?). If it comes out clean, cake is done, and will look like this. Place cake pans on wire rack to cool.
I waited until cake was cool, then inverted it onto parchment paper, and released it from pan. Once completely cooled off, I turned it back over to the top side. (Still on parchment paper)
While cake was cooling off, I dry toasted chopped pecans to add as decoration on the sides of the cake (skillet on low heat, cook and stir for 3-5 minutes to lightly toast pecans). This is completely OPTIONAL, but I love adding them!
While cake was cooling, I made up the cream cheese frosting. I added drained crushed pineapple to the frosting, but if you want plain cream cheese frosting, simply omit pineapple!
Frost cake with cream cheese icing once cake has completely cooled off. I cover the entire cake with frosting, then add (optional) toasted pecans all over the sides of the cake (I use my hands to carefully add pecans, a little at a time until cake is completely covered). Here it is, midway through frosting.
I am not a cake decorator (understatement of the century), but sometimes I will pipe colored frosting on top of finished cake. This is a photo of one time that I made this cake. You can see the chopped pecans on the side, and my flimsy attempt at decorating the top with colored frosting! But guess what? This carrot cake stands on its own merits. Even if you only make carrot cake with simple cream cheese frosting (and that is all you do)… you will LOVE this cake!
Over the years, I’ve also made this recipe as cupcakes (adjusting the cooking time), with cream cheese frosting and a dusting of cinnamon.
I’ve even used this same recipe to make miniature cakes to give to friends (again- notice my complete LACK of decorating skills… Ha Ha!) My decorating skills may not be the best… but this recipe for carrot cake IS the best! So delicious!!!!
However you make it… just cut yourself a big piece, STAT! You won’t regret it… this is ONE AMAZING AND DELICIOUS CARROT CAKE!
Have a great day, friends! Remember all the great friends God has enriched your life with along the way, and be sure they know how much you love them!
Recipe Source: Edie Lehmann-Boddicker
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 3 eggs , well beaten
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups grated carrots
- 1 (8 ounce) can crushed pineapple, well drained
- 1 cup chopped pecans or walnuts
- 1 cup shredded coconut
- 1 (8 ounce) package cream cheese, softened
- 1 box (1 pound) powdered (confectioner's) sugar
- 1/2 cube butter
- 1 teaspoon vanilla
- 1 (8 ounce) can crushed pineapple (completely optional-I make it with OR without)
- Additional colored cream cheese frosting (for decorating)
- Chopped pecans or walnuts (to cover sides of frosted cake), lightly toasted in dry skillet
- Preheat oven to 350. Generously grease and flour two 9 inch round cake pans. Set aside.
- Using an electric mixer, mix together oil, sugar, eggs and vanilla in a large bowl until well blended.
- In separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Slowly add the flour mixture into the oil and sugar mixture. Mix well, to combine.
- Stir in grated carrots, drained pineapple, 1 C. chopped nuts, and coconut. Mix well.
- Divide batter evenly into well greased and floured cake pans. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into center of each cake pan comes out clean. (Note: if making cupcakes or baking in a 9x13 pan, you will need to slightly decrease baking times!).
- When cake is done, remove it to wire rack to cool. When cool, invert cakes onto parchment paper, then turn them back right side up on rack. Frost cake only when it is completely cool. Place one layer onto serving platter. Spread a layer of cream cheese frosting, then add second layer and frost entire surface of cake.
- If desired, add lightly toasted, chopped pecans or walnuts to the side of cake. If desired, use colored cream cheese frosting to decorate top of cake.
NOTE: Caloric calculation does not include additional pecans for decorating sides of cake. TIP: If you want a really "thick frosted" cake, DOUBLE the ingredients (except for the pineapple) when you make the frosting. You will have a gorgeous cake with plenty of yummy cream cheese frosting! I always do this!
Here’s one more to pin on your Pinterest boards!