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The Tarles’ Homemade Carrot Cake Recipe

Tarles' homemade carrot cakeThis 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.  
1½  tsp.  
baking soda
2 tsp. 
2 cups  
1½ cups  
vegetable oil
2 cups  
finely grated carrots
½ cup  
chopped walnuts (or pecans if you prefer)
8 oz.  
chopped; drained pineapple

Frosting Ingredients

8 oz.  package softened cream cheese
¼ cup  butter, softened (room temperature)
1 lb.  powdered sugar
1 tsp.  vanilla


  1. Preheat oven to 350◦ F.
  2. Butter and flour two 9 inch round cake pans.
  3. 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.
  4. In a separate small bowl, whisk together 1 ½ cups vegetable oil and 4 eggs.
  5. After whisking, add vegetable oil and egg mixture to the dry ingredient mixture.
  6. After combining vegetable oil and egg mixture with dry ingredient mixture, add in 2 cups sugar and mix well.
  7. Fold in ½ cup chopped walnuts, 8 oz. chopped; drained pineapple; and 2 cups finely grated carrots.
  8. Transfer batter to the two prepared 9 inch round pans.
  9. Bake for 45 to 50 minutes, until a toothpick in center comes out clean.
  10. Let cool until easy to handle and then turn out onto a cake rack.

For Frosting

  1. In a bowl, combine 8 oz. package softened cream cheese; ¼ cup butter, softened; 1 lb. powdered sugar; and 1 teaspoon vanilla.
  2. Using stand mixer or hand held mixer, beat until well combined and fluffy.
  3. 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!