Mom's Carrot Cake

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"I really believe this is the best carrot cake out there. If you ask hubby what his favorite cake is, he always says pie. But he's asked for this cake every year since we got married, so I think he's fibbing about the pie :) Anyway, this is Mom's cake recipe with my special cream cheese frosting."

Original is 12 servings
  • CAKE
  • Garnish


  • Serving Size: 1 (257.6 g)
  • Calories 850.1
  • Total Fat - 37 g
  • Saturated Fat - 10 g
  • Cholesterol - 92.4 mg
  • Sodium - 469.6 mg
  • Total Carbohydrate - 125.1 g
  • Dietary Fiber - 3.9 g
  • Sugars - 91.9 g
  • Protein - 9.9 g
  • Calcium - 76.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

This recipe makes a three layer cake using 9" cake pans. My cake pans are only 8", so I cut the recipe in half to make a three layer cake. Otherwise it's too tall for my cake keeper. One recipe would make a 11 x 17 sheet cake also.

Step 2

Preheat oven to 350 degrees. Grease and flour and paper three round cake pans.

Step 3

Cream sugar and oil, add applesauce, then eggs, one at a time. Add vanilla and pineapple.

Step 4

Whisk together dry ingredients and gradually add to creamed mixture. Stir in carrots, raisings, walnuts and coconut.

Step 5

Pour into cake pans and bake for 35 minutes or until done. Let cool completely before frosting.

Step 6


Step 7

Cream sour cream, cream cheese and vanilla. Add powdered sugar slowly and mix well. Add more sour cream if frosting is needed.

Step 8

(Mom's recipe called for 1/2 cup softened butter instead of the sour cream.)


No special items needed.

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