Indulge in the exquisite delight of Nana’s Carrot Cake – a scrumptious masterpiece that blends the sweetness of grated carrots, the richness of cream cheese frosting, and a touch of family tradition. This cake is not just a dessert; it’s a journey into the heart of homemade goodness, inviting you to savor every moment of its creation.
In our cozy household, Nana’s Carrot Cake isn’t just a dessert; it’s a cherished tradition that brings our family together. Picture this: the kitchen filled with the warm aroma of cinnamon and vanilla as my husband and little ones eagerly await the moment when the heavenly layers emerge from the oven. The first bite, a revelation of moist cake, crunchy nuts, and the creamy embrace of cream cheese frosting – it’s an experience that has become a legacy, passed down from one generation to the next.
Why This Carrot Cake Is a Family Favorite
- Nana’s Secret Touch: The use of unsweetened applesauce or oil, a trick from Nana’s kitchen, adds a unique twist to enhance the cake’s moistness.
- Perfect Harmony of Flavors: Grated carrots, sweetened coconut, and optional nuts create a symphony of textures, while Dole crushed pineapple in juice brings a burst of fruity freshness.
- Cream Cheese Frosting Magic: A luscious blend of butter, cream cheese, and vanilla crowns the cake, turning each slice into a heavenly delight.
- Versatile Serving Options: Whether in a 9×13 pan or elegant layers, this cake suits every occasion, making it perfect for family gatherings or special celebrations.
Ingredients:
Cake:
- 1 ¼ cups unsweetened applesauce or oil
- 450g (1 lb) granulated sugar
- 3 eggs (room temperature)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional)
- 1 tsp vanilla
- 240g (1 cup) Dole crushed pineapple (in juice, not syrup)
Cream Cheese Frosting:
- ½ cup butter (softened)
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla
- 450g (1 lb) powdered sugar
- Toasted pecans or coconut for topping (if desired)
Directions:
- Preheat the oven to 350 degrees.
- Combine ingredients from section #1, then add those from #2, and finally stir in ingredients from #3.
- Pour the batter into a lightly greased 9×13 pan or two 9-inch pans, ensuring easy removal by using parchment paper or non-stick baking spray.
- Bake according to pan size, aiming for a clean toothpick when inserted.
- Allow cakes to cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- For the cream cheese frosting, beat butter and cream cheese until fluffy, add vanilla and powdered sugar, and beat until smooth.
- Invert the cake onto a plate, frost generously, and repeat if making multiple layers.
- Refrigerate for an hour before serving for the best results.
Notes: For an extra twist, consider adding a handful of raisins or substituting pecans with walnuts. Ensure the cream cheese is at room temperature for a smoother frosting texture. This delightful carrot cake is perfect for freezing; slice and store for a quick, delicious treat anytime!
