We love a moist and delicious carrot cake with cream cheese frosting. One sister is absolutely crazy about carrot cake, we won't mention any names....right, Kristen? :) This carrot cake recipe has been in our family for years. We know you will LOVE this one!
We can’t resist a good carrot cake that is loaded with delicious cream cheese frosting. We have big cream cheese frosting lovers in our family, so the thicker the frosting-the BETTER. Growing up we would have chosen chocolate cake over carrot cake, but as our taste buds have matured, we would never turn down a piece of carrot cake.
Don’t let all of the ingredients in carrot cake intimidate you. You can’t go wrong with this recipe. The extra ingredients like coconut, raisins, pineapple, nuts and of course carrots, make the cake super moist and bursting with flavor.
Shortcuts for the cake
We found that the shredded carrots in the produce department at your grocery store work great in this carrot cake recipe. (Or you can shred your own.) We are all about shortcuts when they don’t affect the flavor. And don’t forget the raisins. Regular or golden raisins can be used.
Carrot cake is delicious served with a scoop of vanilla ice cream. But there is something to be said about a big cold glass of milk with your carrot cake. That’s how our dad loves to eat his carrot cake.
You will love this carrot cake recipe. It is loaded with so many ingredients bursting with flavor. Nothing better than super moist carrot cake and this recipe won't disappoint. It's been a family favorite for years.
1/2 cup margarine (softened at room temperature, do not melt)
1 8 ounce cream cheese
1 teaspoon vanilla
In a large mixing bowl cream together oil, sugar, and eggs. Then add remaining ingredients and mix until well blended. Pour into a greased 9 x 13 baking dish. (I used a glass pan) Bake at 325 degrees for 45 minutes.
After the cake has cooled, mix the above ingredients until smooth and creamy. Spread evenly over cake.