Laverna’s Amazing Carrot Cake

Laverna’s Amazing Carrot Cake is a homemade sensation! The best I have ever eaten. It’s loaded with all the flavors an old-fashioned carrot cake should have and smothered with a dreamy cream cheese frosting.

Some of the best recipes come from special people in our lives. This one is no exception.

Laverna was a special lady in our church and in our community.  We have fond memories of Laverna every year when we enjoy this special cake on my husband’s birthday. Carrot cake is his favorite, and no other recipe will do! In fact, I will be making this birthday carrot cake tomorrow.

Not a raisin fan? That’s okay,  you can leave them out or try substituting dried blueberries. I add dried blueberries to a lot of quick bread recipes in place of raisins just for some variety.

To Make Laverna’s Amazing Carrot Cake You Will Need These Ingredients:                          

• All-purpose flour ~ gluten-free if needed. I’ve made this recipe gluten-free a couple of times as cupcakes. I suggest using Pamela’s Gluten-Free Artesian All-Purpose Flour Blend, or King Arthur Gluten-Free Measure for Measure Flour.
• Baking soda
• Baking powder
• Cinnamon
• Eggs
• Carrots
• Sugar
• Canola oil
• Crushed pineapple
  1 cup raisins
• Cream cheese ~ dairy-free cream cheese may be substituted
• Powdered sugar
• Butter ~ dairy-free if needed
• Vanilla
• Walnuts

If you have leftover carrots here is a healthy breakfast cookie recipe you could make, Better Breakfast Cookie ~ gluten-free and fruit sweetened.

Print Recipe

Laverna’s Amazing Carrot Cake

The best carrot cake I ever ate! Flavor, dense yet moist cake covered in a thick layer of cream cheese frosting. Dairy and gluten-free options too.

Prep Time15 mins

Cook Time55 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Keyword: baking, best carrot cake, carrot cake, cream cheese frosting, dairy-free, dessert, gluten-free, homemade, moist

Servings: 12 Servings

Calories: 715kcal

Ingredients

• 2 cups all-purpose flour Gluten-free flour blend if needed. I’ve made this carrot cake gluten-free a couple of times as cupcakes. I suggest using Pamela’s Gluten-Free Artesian All-Purpose Flour Blend or King Arthur Gluten-Free Measure for Measure Flour.
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 4 eggs
• 3 cups carrots grated ~ I chop these up a little into finer pieces after grating
• 2 cups sugar
• 1/2 cup canola oil
• 8 oz crushed pineapple
• 1 cup raisins
• 8 oz cream cheese softened (soy cream cheese may be substituted)
• 1 lb powdered sugar
• 1/2 cup butter softened (dairy-free if needed)
• 2 tsp vanilla
• 1 cup walnuts chopped

Instructions

• Preheat oven to 350. Prepare 9″x13″cake pan (bottom only) or 3 round cake pans with non-stick cooking spray. (I also place wax paper on the bottom of the cake pans cut to fit)
• In a small mixing bowl add:
• Flour, baking soda, baking powder, and cinnamon. Mix well.
• In a large mixing bowl add:
• Oil and sugar, mix well. Add eggs and mix well.
• Add grated carrots and pineapple, mix well. Add flour mixture and mix until well combined, stir in raisins.
• Pour into the prepared cake pan. The mixture will be kind of bubbly, this is ok.
• Bake for 50-60 minutes for 9″x13″ pan and 25-30 minutes for round cake pans. Approximately 20 for cupcakes. The Center of the cake or cupcakes should spring back when gently touched.
• Remove from oven and cool completely on a wire rack before frosting.
• Cream Cheese Frosting:
• In a medium-size mixing bowl combine cream cheese or non-dairy substitute and butter or non-dairy substitute. Mix well.
• Add powdered sugar and vanilla. Mix well. Add walnuts, continue to mix until a nice creamy consistency.
• Spread over cooled cake.

Nutrition

Serving: 1Serving | Calories: 715kcal | Carbohydrates: 105g | Protein: 7g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 282mg | Potassium: 379mg | Fiber: 3g | Sugar: 76g | Vitamin A: 5925IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg

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