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 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes 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
- 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
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.
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