You’ll LOVE Edie’s Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!
Why I Call This Edie’s Carrot Cake
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.
Edie 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, Aretha Franklin, and too many others to even count).
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Lifelong Friends Are The BEST!
We met in Junior High, grew up singing together at our church, then shared an apartment together (and many 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.
OOH… THIS Carrot Cake Is SO GOOD!
Edie’s Carrot Cake is so moist and delicious! It’s filled with carrots, pineapple, pecans, coconut, cinnamon, etc., and is topped with a delicious cream cheese frosting!
If left alone in a room with a fork and Edie’s carrot 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!!
How To Make Edie’s Carrot Cake
Cream together the oil, sugar, eggs, and vanilla, using an electric mixer until smooth and combined.
Sift the flour, baking powder, baking soda, salt, and cinnamon together into a separate bowl.
Slowly mix the sifted flour mixture into the wet ingredients (eggs, oil, sugar, etc.). Mix to fully combine.
Stir in the grated carrots, drained crushed pineapple, chopped nuts, and shredded coconut, until fully combined.
Edie’s carrot cake batter will look like this once the ingredients are fully mixed together.
Generously grease and flour two 9 inch cake pans (or 9×13 cake pan). Evenly distribute the batter into the prepared pan(s).
Baking Edie’s Carrot Cake
Place the cake pan(s) into a 350°F. preheated oven. Bake for 35-40 minutes, until the cake is done. Test for doneness by inserting a toothpick into center of cake (see the hole in the middle of the bottom cake where I did this?).
If the toothpick comes out clean, then Edie’s carrot cake is done, and will look like this. Place cake pans on wire rack to cool.
Let the cake cool down, then invert it (turn upside down) onto parchment paper, and release it from the pan.
Once the cake has completely cooled, turn it back over to the top side (still on the parchment paper).
How To Toast Pecans
While the cake is cooling dry toast the chopped pecans, so they can be added as decoration onto the sides of the cake.
To do this, place the pecans in a large skillet on low heat. Cook, stirring often for 3-5 minutes. This step is optional, but the toasted pecans really add a LOT to this cake!
Make The Cream Cheese Frosting
While the cake is cooking or cooling, mix up the cream cheese frosting. Sometimes I double the amount of cream cheese used, if I want lots of thick creamy frosting, but that’s optional.
I also add well drained, crushed pineapple to the frosting, but if you want plain cream cheese frosting, simply omit the pineapple!
Frost Edie’s carrot cake with the cream cheese icing once the cake has completely cooled. If you’re making this as a layer cake, 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 the toasted pecans, a little at a time until cake is completely covered. Here it is the layer cake, 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?
Edie’s carrot cake stands on its own merits. Even if you only make a 13×9 inch cake pan of carrot cake with simple cream cheese frosting (and that is all you do), you will LOVE this cake!
This Recipe Is VERY Adaptable
Over the years, I’ve also turned this recipe into cupcakes (adjusting cooking time), with cream cheese frosting and a dusting of cinnamon.
I’ve even used this same recipe to make miniature bundt cakes to give to friends (again- notice my LACK of decorating skills… Ha Ha!)
My decorating skills may not be the best… but this recipe for Edie’s carrot cake IS the best!
However you decide to make it… cut yourself a big piece! You won’t regret it, because this is ONE AMAZING AND DELICIOUS CARROT CAKE!
Hope you enjoy Edie’s carrot cake! It tastes WONDERFUL! Remember all the great friends God has enriched your life with along the way, and be sure they know how much you love them!
Thanks for stopping by today, and I hope you will come back soon! Take care, may God bless you, and have a GREAT day!
Looking For Other Cake Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of cake recipes you might also enjoy, including:
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Recipe Source: Edie Lehmann-Boddicker
↓↓ PRINTABLE RECIPE BELOW ↓↓
You'll LOVE Edie's Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!
Category: Dessert
Cuisine: American
Keyword: Edie's carrot cake
Servings: 12 servings
Calories Per Serving: 660 kcal
Author: JB @ The Grateful Girl Cooks!
For The Cake:
- 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
For cream cheese frosting: (Double amount of cream cheese if you want really thick and plentiful frosting)
- 8 ounces cream cheese softened
- 1 lb. powdered sugar (confectioners) (1 box)
- 1/2 stick butter =¼ cup or 4 Tablespoons
- 1 teaspoon vanilla
- 1 can (8 ounce) can crushed pineapple (optional) well drained
For garnish (completely optional):
- 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!).
Make frosting while cake bakes: Combine all frosting ingredients, and mix, using an electric mixer until smooth and thick.
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 cake is room temperature. 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!
Nutrition Facts
Edie's Carrot Cake
Amount Per Serving (1 slice)
Calories 660 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Cholesterol 82mg27%
Sodium 557mg24%
Potassium 314mg9%
Carbohydrates 101g34%
Fiber 2g8%
Sugar 80g89%
Protein 6g12%
Vitamin A 4130IU83%
Vitamin C 5mg6%
Calcium 86mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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