This homemade carrot cake recipe has been handed down through the Tarle family for at least three generations and is a family favorite. Most of the family members make a special request for this particular cake above all others for their birthdays — even the kids — especially their son, Dillon.
This recipe was featured in 92011 Magazine. You can read the full article here.
2 cups flour
2 tsp. baking powder
1 tsp. salt
1½ tsp. baking soda
2 tsp. cinnamon
2 cups sugar
1½ cups vegetable oil
2 cups finely grated carrots
½ cup chopped walnuts (or pecans if you prefer)
8 oz. chopped; drained pineapple
8 oz. package softened cream cheese
¼ cup butter, softened (room temperature)
1 lb. powdered sugar
1 tsp. vanilla
- Preheat oven to 350◦ F.
- Butter and flour two 9 inch round cake pans.
- In a bowl, whisk together the following dry ingredients: 2 cups flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 ½ teaspoons baking soda; 2 teaspoons cinnamon.
- In a separate small bowl, whisk together 1 ½ cups vegetable oil and 4 eggs.
- After whisking, add vegetable oil and egg mixture to the dry ingredient mixture.
- After combining vegetable oil and egg mixture with dry ingredient mixture, add in 2 cups sugar and mix well.
- Fold in ½ cup chopped walnuts, 8 oz. chopped; drained pineapple; and 2 cups finely grated carrots.
- Transfer batter to the two prepared 9 inch round pans.
- Bake for 45 to 50 minutes, until a toothpick in center comes out clean.
- Let cool until easy to handle and then turn out onto a cake rack.
- In a bowl, combine 8 oz. package softened cream cheese; ¼ cup butter, softened; 1 lb. powdered sugar; and 1 teaspoon vanilla.
- Using stand mixer or hand held mixer, beat until well combined and fluffy.
- Once the cakes are completely cool, frost between the two cake layers and assemble and then complete cake frosting as desired.
Last but not least: Enjoy!