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Moist Homemade Carrot Cake with Cream Cheese Frosting

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Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.

Homemade Carrot Cake

with fresh cream cheese frosting

with fresh cream cheese frosting

According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. Try to imagine baking cakes in stone ovens without running water or modern appliances. The round kind of cakes made with icing were first introduced around the middle of the seventeenth century.

Today's modern ovens and baking equipment makes it simple to produce a beautiful cake with little time invested. But to make a delicious cake even better, adding a few extra ingredients can make all the difference. Here, you'll see just how easy it is to make a moist, delicious carrot cake starting from scratch.

Whether you make it with two layers or three, this cake is a favorite.

Whether you make it with two layers or three, this cake is a favorite.

I made this cake from scratch, although, it can also be made with a spice cake mix or even a yellow cake mix with added cinnamon and nutmeg. The moistness comes from adding a can of crushed pineapple, fresh grated carrots, coconut, raisins and nuts.

This Tupperware container has been in the family for decades.

This Tupperware container has been in the family for decades.

My pantry is always stocked with all-purpose flour, granulated sugar and spices, along with fresh baking powder and baking soda. It's actually no harder to measure out the ingredients to make cakes from scratch. That reduces the amount of preservatives that are added to keep boxed mixes fresh.

Gathering all the ingredients first ensures that you have everything you need to begin.

Gathering all the ingredients first ensures that you have everything you need to begin.

Preheating the Oven

After gathering the ingredients, I like to prepare the cake pans before I mix the ingredients. This is a good time to turn the oven to 350° F.

Preparing the cake pan ahead of time is a good idea.

Preparing the cake pan ahead of time is a good idea.

Preparing the Baking Pans

  1. Using Crisco or solid vegetable shortening, grease three 9" pans with about a tablespoon of shortening per pan using a paper towel to wipe out any excess.
  2. Sprinkle about a tablespoon of flour into the pan and dust it around, shaking out the excess flour. Set the pans aside.
  3. Remove any excess flour by turning the pan upside down and tapping gently on the bottom of the pan.
Turn the pan to allow the flour to coat the sides all the way around

Turn the pan to allow the flour to coat the sides all the way around

Prepping these before starting the cake is a good idea.

Prepping these before starting the cake is a good idea.

Preparing the Carrots

Begin by peeling the carrots with a potato peeler to remove the brown, outer edges. I do this over a paper towel in the sink to make the cleanup easy.

Next, shred the carrots using a flat or box shredder. A food processor also works for this task but I rarely use mine.

moist-homemade-carrot-cake-from-scratch-with-cream-cheese-icing
Three shredded carrots

Three shredded carrots

Giving the raisins a hot water bath before adding them to the mix makes the cake really moist. I do this ahead of time, using a microwave safe measuring cup to heat a small amount of water. Then, I add the raisins and let them soak while I'm working on the other ingredients. Be sure to drain the raisins before adding to the mixture.

Soaking the Raisins

Giving the raisins a hot water bath before adding them to the mix makes the cake even more moist.

Giving the raisins a hot water bath before adding them to the mix makes the cake even more moist.

Ingredients

  • 2 cups granulated sugar
  • 3 cups all purpose flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 3 medium carrots - grated
  • 1 can crushed pineapple (15 oz.)
  • 1 1/2 cups liquid shortening
  • 1 tsp. vanilla extract
  • 3 eggs
  • 1/4 cup coconut
  • 1/2 cup raisins
  • 1/2 cup pecans (chopped)

Instructions

  1. Mix the dry ingredients together in a large mixing bowl - sugar, flour, baking soda, baking powder, cinnamon and salt
  2. Add 3 eggs, one at a time, to the dry mixture blending after each egg.
  3. Add the liquid vegetable shortening
  4. Add the vanilla extract and mix on the low speed of the mixer.
  5. Add one cup of canned pineapple slightly drained.
  6. Blend in the carrots.
  7. Stir in the shredded coconut (optional)
  8. Stir in the pecans (or nuts) by hand.
  9. Blend all ingredients until thoroughly mixed .
  10. Pour the batter into the greased and floured pan dividing the mix equally between them.

Baking the Cake Using 9 Inch Pans

Baking time for three nine inch pans is about thirty-five minutes (35 min). My oven won't fit all three pans, so I bake the first two and then bake the third pan separately.

This is a heavy cake and will fall in the middle if not completely done. Make sure the top of the cake springs back when touched lightly with the fingers.

Set a timer for ten minutes (10 min.) after baking before turning the cake out of the pans onto wire racks.

Cooling the three layers before icing.

Cooling the three layers before icing.

Cook Time for 13 by 9 inch pan

Prep timeCook timeReady inYields

25 min

1 hour

1 hour 25 min

Cake serves sixteen slices in either type of pan

Ingredients for the Cream Cheese Icing

  • 4 oz package cream cheese, softened
  • 1 stick (1/4 lb.) butter, softened
  • 1 box Confectioner's sugar
  • 1 tsp. vanilla extract
Blend the ingredients in a large bowl. Spread on the cooled cake, one layer at a time.

Blend the ingredients in a large bowl. Spread on the cooled cake, one layer at a time.

Instructions for the Icing

  1. Blend the cream cheese and the butter together until light and fluffy.
  2. Add the sugar a little at a time until it forms slight peaks when removing the beaters.
  3. Add the vanilla extract and blend until it is a good consistency for spreading on the cake.

If the icing is too dry add a teaspoon of milk. If it's too moist add a little more powdered sugar.

Begin by icing the top of the first layer

Begin by icing the top of the first layer

Invert the first layer onto a plate round side down toward the plate. Ice only the top.

Ice the top of the second layer, then add the third layer.

Ice the top of the second layer, then add the third layer.

Invert the second layer, round side down on the icing, then ice the top of the second layer turning the layer around until the cake looks even from all sides.

Ice the sides of the stack.

Ice the sides of the stack.

The third layer looks best if the flat side or the bottom is down toward the other layers. Rotate it until it seems even, then ice the sides of the cake first. Continue on to the top of the cake, smoothing all edges.

Swirl the frosting using a small spatula or cake knife if desired for a fancy look.

Swirl the frosting using a small spatula or cake knife if desired for a fancy look.

For this birthday cake, I combined recipes from two different sources and made subtle changes to create my own version. I used many of the ingredients from "The Better Homes and Gardens New Cookbook" which I've owned since the early seventies. Other ingredients came from the carrot cake recipe in "The Pantry Cookbook," a collection of delicious treats they serve in their restaurant in downtown McKinney, Texas.

© 2013 Peg Cole

Comments

Peg Cole (author) from North Dallas, Texas on May 27, 2019:

Hello Nithya Venkat, I love carrot cake, too. I only wish my hubby liked it as well so I could bake it more often. Thanks so much for coming by.

Nithya Venkat from Dubai on May 26, 2019:

Carrot cake is my favorite, I have bookmarked this recipe for reference. Thank you for sharing.

Peg Cole (author) from North Dallas, Texas on February 05, 2016:

Thank you, Mayberry Homemaker. I certainly hope this turns out delicious for your gathering. I've made it a number of times for birthdays and other special occasions with great results. Thank you for stopping by to tell me you liked it.

Thelma Raker Coffone from Blue Ridge Mountains, USA on January 31, 2016:

Just came across this while looking for a recipe for a cake to take to my American Legion Auxiliary meeting. Wow! What a wonderful job you did on this article with your step by step instructions and great pictures. You sure put a lot of work into making this a wonderful hub. I look forward to following you!

Peg Cole (author) from North Dallas, Texas on November 17, 2015:

Thank you, ChitrangadaSharan, for the kind words about this recipe. I love baking and things that include cinnamon really give the house a delightful aroma. The pineapple does make the cake really moist and tasty. I hope you enjoy making it.

Chitrangada Sharan from New Delhi, India on November 16, 2015:

This sounds really delicious and the pictures are visually delightful. I do make carrot cake with cinnamon flavour and my family loves it. But the addition of pineapple must be making it all the more richer and tastier. I have to try this as suggested by you.

Thank you for sharing all the details with your lovely presentation of the hub.

Peg Cole (author) from North Dallas, Texas on June 03, 2015:

Hello Pstraubie48, I saved you an enormous slice and have a pot of fresh coffee brewing. Thank you for stopping in. I just made a big batch of chocolate chip oatmeal cookies, too.

Patricia Scott from North Central Florida on June 02, 2015:

Yes, yes, and yes...this look soooo good. I could go for a slice with a steaming hot cup of coffee right about now.

Thanks for the great recipe.

Angels are on the way to you this evening ps Voted up++++

Peg Cole (author) from North Dallas, Texas on February 13, 2015:

Hello Fpherj48, Just the other day someone asked me for the recipe for this cake. She really liked having a piece of it during our birthday celebration for my auntie. I wish I could send you a piece to give it a try. Thanks so much for the encouraging words.

Suzie from Carson City on February 13, 2015:

Carrot cake...just happens to be my #1 favorite cake. I am drooling right now. Although I'm not much of a baker, this cake would definitely be worth my time and effort! Glad I found this recipe.Thanks Peg!!UP+++

Peg Cole (author) from North Dallas, Texas on January 17, 2015:

Hello Amazmerizing, All the ingredients in this cake rank among my favorites. I grew up where you could find natural coconuts and crack them open for the fresh coconut inside. You know, I like to combine recipes also to add the special touches that make them your own. Thanks so much for dropping in today.

amazmerizing from PACIFIC NORTHWEST, USA on January 16, 2015:

had me drooling at the title... LOL We love cream cheese frosting... and carrot cake is a great one... that batter of yours looks just like mine... love that you put the coconut and nuts in there... and I gotta say its so hard to find that exact recipe sometimes you just have to merge a few... i do anyway! Lovely cake, and Im sure your Mama loved it! Ciao!

Peg Cole (author) from North Dallas, Texas on January 06, 2015:

Hello Peachpurple, Thanks for the awesome comment. Sorry to hear of the pricey cream cheese where you are. Here it runs about two dollars per sixteen ounce block. The pecans are rather expensive, too, but worth it for the taste.

peachy from Home Sweet Home on January 06, 2015:

awesome cake, but cream cheese are expensive here

Peg Cole (author) from North Dallas, Texas on January 01, 2015:

Hello Pstraubie48, Thanks for stopping in and I do hope you try this recipe. I've made it for a couple of birthdays at the place where Mom lives and it seems to be a favorite. Here's wishing you a happy new year and many blessings in your life.

Patricia Scott from North Central Florida on December 31, 2014:

Of course my mouth is watering just thinking about a bite of this and seeing those photos. I have not had homemade carrot cake in forever.

I am bookmarking this to try soon.

Thanks for sharing.

Pinning

Angels are on the way to you this evening ps

Peg Cole (author) from North Dallas, Texas on November 15, 2014:

Thanks Janshares. It does help to have a little experience before making cakes that involve a lot of preparation. I started off using the box carrot cake mixes and ready made frosting. After baking a few of those, I wanted to add my own fresh ingredients. Wish I could send you a piece of this one to taste. I made this cake again recently at the request of a lady who turned seventy-nine this year. We had such fun at her party.

Thanks for the votes and for taking time to drop by.

Janis Leslie Evans from Washington, DC on November 15, 2014:

Wow! This is a very detailed and chockfull recipe for carrot cake, PegCole17. I love carrot cake, one of my favorites. But it's so hard to find a good one. I'm not a baker and too afraid to try and make this myself. But I will think about it because I want a piece of carrot cake that badly! This hub looks excellent, too. Voted up, useful, and awesome.

Peg Cole (author) from North Dallas, Texas on May 27, 2014:

Thank you Au fait. I hope that you will try this recipe when you are inclined. Mom did love the cake and it turned out nicely. Thanks for the positive comment and visit.

C E Clark from North Texas on May 27, 2014:

This does look delicious and I'm sure it was extra special to your mother since you not only made if from scratch, but created the recipe as well! I love carrot cake too, and this one looks outstanding!

Peg Cole (author) from North Dallas, Texas on March 19, 2014:

Hello Mayabird218. I wish you lots of luck in baking this cake. It is easy. All the best to you.

Mayabird218 from Long Island, NY on March 19, 2014:

I've always wanted to make carrot cake from scratch. You make it look easy! Thanks for the recipe.

Peg Cole (author) from North Dallas, Texas on March 09, 2014:

Hi Wanderings, Glad to hear you're ready to venture out. This cake turns out real heavy and moist. All the best in your baking.

Wanderings on March 09, 2014:

Great! I really need to break out of the cake-mix routine!

Peg Cole (author) from North Dallas, Texas on February 06, 2014:

Looking forward to hearing of your results. Oh how I love Carrot Cake.

Shauna L Bowling from Central Florida on February 06, 2014:

It'll be a while before I bake a cake, Peg, but I'll try the substitution and let you know.

Peg Cole (author) from North Dallas, Texas on February 06, 2014:

Hello Bravewarrior, I've never used either coconut oil or grape seed oil in the recipe, but I believe either would be a good substitute for the vegetable oil and perhaps, lend a new subtle taste. Hope you'll let me know how it comes out.

Shauna L Bowling from Central Florida on February 06, 2014:

I love carrot cake! I bake from scratch but have never attempted a carrot cake. Can I substitute either coconut oil or grape seed oil for the vegetable oil? I'd love to try this recipe.

Peg Cole (author) from North Dallas, Texas on December 19, 2013:

Hello Scribenet. Please sit and have a large slice of carrot cake and a fresh cup of coffee to go along with it. Hope your holiday shopping is nearly done and that you and yours have a blessed season of joy.

Maggie Griess from Ontario, Canada on December 18, 2013:

That is an awesome cake you made for your mother. It looks great with your lettering. I bet she totally enjoyed it and LOL on the veggies! Ain't life funny!

Peg Cole (author) from North Dallas, Texas on December 05, 2013:

Schoolmom24, I just noticed your question about the raisins and yes, the cake is really great with raisins added, with or without the pecans. I like to soak the raisins in hot water for a few minutes, then drain them before adding into the mix.

Peg Cole (author) from North Dallas, Texas on December 05, 2013:

Hello Vespawoolf. This is also one of my favorites. The funny part is that whenever I bring a cake to the ladies across the street Mom says, "Oohh, that's my favorite kind of cake." Me too. Sweets are my favorite. Like Mother, like daughter.

Vespa Woolf from Peru, South America on December 04, 2013:

What a beautiful cake to make for your mother! I've always preferred carrot cake with pineapple, pecans and coconut like yours. I'm sure it was wonderful and your mother loved it. : )

Peg Cole (author) from North Dallas, Texas on October 14, 2013:

Me too, Annie. I hope it comes out great for you. You are such a good baker.

wabash annie from Colorado Front Range on October 14, 2013:

This cake sounds fantastic ... cannot wait to make it. Your pictures were just wonderful. Thanks for sharing the recipe; I also prefer cakes made from scratch.

Peg Cole (author) from North Dallas, Texas on October 04, 2013:

Hi Schoolmom24, It was a long time before I made it from scratch, too. Usually I make it from a box mix. This is just as easy with minimal ingredients. Thanks for sharing abou your mom. Mine is only 3 minutes away and 88 now. She is getting really forgetful and it is worrisome.

Schoolmom24 from Oregon on October 04, 2013:

Carrot cake is one of my favorites, yet I have yet to try and make it from scratch. I think I'm really going to have to finally do this! This sounds delicious! Could I substitute raisins for the pecans, I wonder?

Also, I could relate about the roles being reversed...my mom is 86 and I have to help care for her just a bit (she lives 5 min. away). How sweet that you made this favorite cake for her!

Great recipe hub! :)

Kathryn from Windsor, Connecticut on October 04, 2013:

Haha, I do the same thing! I have tons of food photos, as well as other things, just in case!

~ Kathryn

Peg Cole (author) from North Dallas, Texas on October 04, 2013:

Kathryn, That you remembered to come back and leave a comment on this recipe is really thoughtful. I'm glad you liked the story behind the cake and the tip on turning some of the icing into a different color for writing on the top. I think I picked that up from watching the Food Network. I was out of food coloring so the cocoa worked just fine.

I'm becoming quite a maniac about taking photos of just about anything I cook, just in case I write a hub about it. My hubby asks me often, "Are we going to eat this or just take pictures?" LOL

Kathryn from Windsor, Connecticut on October 04, 2013:

Carrot cake is one of my favorite cakes, possibly tied with German Chocolate. This is a great recipe hub! I like the story behind it, the great way of telling and showing us through each step (with so many photos), and your suggestion for adding cocoa powder to a bit of frosting to make the icing to write on the cake. Clever!

I actually saw this on my smartphone during my trip home, but by the time I was ready to comment, the train went in a subway, which results in no phone service/internet. So I had to wait until I got home. And ever since, I have been in the mood for this! Mmmm.

Have a wonderful weekend, and thanks for sharing this with us.

~ Kathryn

Peg Cole (author) from North Dallas, Texas on October 04, 2013:

Thank you, Epbooks. This is one of my favorite cakes as well. I hope yours comes out really delicious. Thank you for sharing and for stopping by to take a look.

Elizabeth Parker from Las Vegas, NV on October 04, 2013:

First, I just wanted to say what a beautiful cake you made! It made my mouth water. I love this kind of cake too. Printing this receipe and sharing. Awesome hub!

Peg Cole (author) from North Dallas, Texas on September 30, 2013:

Thanks so much Peggy. Thank goodness I have her nearby so I can bake and have someone else eat it! Hahahah. She keeps saying I'm trying to fatten her up. At 100 pounds, she can eat a few slices of this stuff everyday. Thank you for the pin, too.

Peggy Woods from Houston, Texas on September 30, 2013:

What a loving thing you did for your mother's 88th birthday. This looks like a delicious recipe. Going to pin it so that I can find it whenever I wish to look at the recipe again. Thanks!

Peg Cole (author) from North Dallas, Texas on July 30, 2013:

Hi Moonlake, I love carrot cake too. The frosting is probably the best part. Thank you for the votes and shares and pins.

moonlake from America on July 30, 2013:

Love carrot cake and this recipe sounds delicious. My husband's favorite is cream cheese frosting. Voted up, shared and pinned.

Peg Cole (author) from North Dallas, Texas on July 26, 2013:

Thank you very much. Here is hoping that I don't ruin your diet and all your hard work. But after all, it's carrot cake. That's a veggie isn't it?

Lauren from UK on July 26, 2013:

You've just made me want to quit my diet tomorrow...that cake looks delicious!

Peg Cole (author) from North Dallas, Texas on July 25, 2013:

Hello Carb Diva, Thank you for stopping here to take a look and for the very nice comment. I look forward to seeing your work, too.

Linda Lum from Washington State, USA on July 24, 2013:

Your cake looks and sounds wonderful, and even more special that it was made with love for your Mom. Thank you for sharing your story and your recipe with all of us.

Peg Cole (author) from North Dallas, Texas on July 24, 2013:

Thank you Deb, for stopping in and for the insightful comment.

Deb Hirt from Stillwater, OK on July 24, 2013:

These are the things, Peg, that make life so wonderful. Thanks for the great addition!

Peg Cole (author) from North Dallas, Texas on July 23, 2013:

Hello Always, Well I am glad that your were able to start baking again. There is nothing so scrumptious as smelling home made goods baking in the oven! Wow, that pineapple cake sounds good. Perhaps a hub to share the recipe? Yummo!

Peg Cole (author) from North Dallas, Texas on July 23, 2013:

Hello Ladydeonne, You are funny! Fish out of water, indeed. Not everyone is into baking and yet I feel sure you could bake this cake. The really tricky part is making sure it is done before taking it out of the oven. Since it is such a heavy batter it is difficult to use the old "toothpick comes out clean" method. I just wait the full hour (on the 13 x 9 pan) and then press lightly on the top of the cake. If it springs back when touched then it should be done. Hope your neighbor will give it a try and thank you for sharing the recipe. Happy belated birthday, too! Here, please take a piece of this cake for yourself and your friend.

Peg Cole (author) from North Dallas, Texas on July 23, 2013:

Hello Ms. Tillsontitan! Mary, thank you for the sweet remarks and for dropping in to check out this recipe. So nice of you to vote this up and pin it as well. Thank you. Hope you'll grab yourself a nice slice of cake and stay a while to visit.

Peg Cole (author) from North Dallas, Texas on July 23, 2013:

Hello Eddy! Thanks for coming by and be sure to grab a piece of cake and have some fruit punch, too. Hope to see you over at your place soon.

Ruby Jean Richert from Southern Illinois on July 23, 2013:

Peg, This looks delicious. I used to make carrot cakes often, then i had to quit because of celiac disease, now i can bake again, Betty Crocker has a new Bisquick baking mix that's gluten free and it's really good. I baked a pineapple cake yesterday and it was yummy,so i will try your carrot cake. Thank you for sharing.....

Deonne Anderson from Florence, SC on July 23, 2013:

Gee, I feel like a fish out of water as I am not a baker. I just love Carrot Cake and it looked so good I thought I'd give it a read. Your instructions and photos are so well written I believed for a moment I could make it. I plan to give it to my neighbor to make for me as she loves and is great at baking. She made me a Coconut Cake for my birthday on July 12. Thanks for sharing and I can't wait to taste it!

Peg Cole (author) from North Dallas, Texas on July 23, 2013:

Well, Mike, you gave me a reason to Google "Clubber" Lang. Ah ha! Mister "T"! I'm glad you're feeling a bit better. Chin up, shoulders back, ten hut! I'm off to Big Lots this am to pick up a table for Mom's dining room. Hers is wobbly and they use it to hold on to. Anyhow. Hope to see ya' later.

Mary Craig from New York on July 23, 2013:

If this isn't a "best seller" nothing will be! Not only is the recipe great but your perfect pictures sure do make the mouth water. You can see how moist and scrumptious this cake is and topped with that lovely cream cheese icing, what more could you ask for?

Voted up, useful, awesome, interesting and pinned.

Eiddwen from Wales on July 23, 2013:

I love Carrot Cake Peg and this ones seems to be a rare treat.

Will have to try out.

Have a great day.

Eddy.

mckbirdbks from Emerald Wells, Just off the crossroads,Texas on July 22, 2013:

Hi Peg, thanks for saving me a slice of Carrot Cake. I usually feel like I met up with Clubber Lang. But it is Monday and the week has started out well.

Pamela Oglesby from Sunny Florida on July 22, 2013:

Peg, I would love to come for a visit and have a piece of cake with you. :)

Peg Cole (author) from North Dallas, Texas on July 22, 2013:

Hi Pamela. Well I need to get over there and check out your recipe to see how it differs. Sometimes I do put some softened raisins in it but not on this one. For the two layer cake it takes between 40-45 minutes to bake and is much easier to get out of the pans. This sheet cake nearly tore in half when I tried to invert it. Nice to see you and please have a large piece of cake and stay for a visit.

Peg Cole (author) from North Dallas, Texas on July 22, 2013:

Hello Mckbirdbks! Was hoping you'd find your way over here. You knew this one would be on the horizon after I posted a pic on the fB in June. It took a while to get it written but voila! Please take a large slice and pour yourself a cup of fresh coffee. How are things? Thank you for posting the hub on the big screen of life Facebook! Plenty of virtual cake to go around.

Peg Cole (author) from North Dallas, Texas on July 22, 2013:

Stephhicks68, hello and welcome to the party. There is plenty of cake to go around. I didn't put candles on the cake this year although I was tempted. Please stay and enjoy a large slice with the rest of us! Coffee anyone?

Peg Cole (author) from North Dallas, Texas on July 22, 2013:

DeborahNeyens, thank you for stopping in to check this out and for the birthday wishes for Mom. I'll pass along your kind regards. Cake for you?

Peg Cole (author) from North Dallas, Texas on July 22, 2013:

Hi AliciaC. Thank you for the birthday wishes for Mom. Her special day was in June but I just got around to writing this hub. Smiles.

Pamela Oglesby from Sunny Florida on July 22, 2013:

Carrot cake is my favorite and this one looks great. Your recipe is a bit different from mine and I am going to try yours. I gave it 5 well deserved stars! Thanks.

mckbirdbks from Emerald Wells, Just off the crossroads,Texas on July 22, 2013:

I see I arrived after Will, Vicki, Marcoujor, Rosemay and Becky. Even Deborah, Alicia, Florish, Carol and Eddy beat me here. So I am guesing I am late for a slice of this wonderful looking carrot cake. It looks like an All American Recipe. Happy belated birthday wishes to your Mom. Is there any coffee? I brought this over to Facebook. 1K Hub followers should not get all the treats.

Stephanie Marshall from Bend, Oregon on July 22, 2013:

Oh wow - YUM!! I am a huge carrot cake fan and going to bookmark and share this right away. Happy Birthday to your Mom!

Deborah Neyens from Iowa on July 22, 2013:

This cake looks absolutely delicious. Excellent hub with the detailed instructions and photos! Happy 88th birthday to your mother.

Linda Crampton from British Columbia, Canada on July 22, 2013:

Thank you for this recipe and for all the very helpful photos, Peg. I love carrot cake with cream cheese. Your recipe sounds like a delicious version. The cake is a great gift for an 88th birthday!

Peg Cole (author) from North Dallas, Texas on July 22, 2013:

Hi Eddy! Thanks for your kind words and visit. Nice of you to share this recipe, too. Have fun today.

Peg Cole (author) from North Dallas, Texas on July 22, 2013:

MsDora, won't you drop over and share a piece of this cake with me? We can make a fresh pot of coffee and sit for a while. The hubby gets frustrated when I stop and take pictures of our food before we eat! It's almost as good to look at them afterward as it is eating the food. Nice of you to come by and thank you.

Peg Cole (author) from North Dallas, Texas on July 22, 2013:

Darling Maria, I truly appreciate the reference to "Rose" of the Emerald Wells Cafe and Bakery. Wow. I wish! What a dream job to bake goodies that people can eat, displayed under a glass dome for all to see. Mmmm.

Eiddwen from Wales on July 22, 2013:

Another wonderful recipe for me to share.

Voted up and here's wishing you a great day.

Eddy.

Dora Weithers from The Caribbean on July 22, 2013:

Seems I could just touch the slices in the second picture. Wish I could! Thanks for sharing the recipe and the illustrations.

Maria Jordan from Jeffersonville PA on July 22, 2013:

Thanks, Peg...I will start calling you " Rose" with all these delicious morsels you are mentioning! Lemon pound, zucchini, and this carrot cake.....I will need a sampling fork for sure! This icing is divine...

Happy Monday and hope you are keeping cool. Hugs, Maria

Peg Cole (author) from North Dallas, Texas on July 22, 2013:

Hi Becky, I hope you do try this recipe and let me know how it turns out. I made your Grandpa's Moist Zucchini cake and boy, was it good! I will probably do a different hub on that one since I took a bunch of pictures of the preparation. We ought to have a category for hubs called "I did this".

It seems a shame that your sister won't share that wonderful recipe. My sister makes a delicious lemon pound cake and when I asked her the recipe she sort of hesitated and said a bit of this and a bit of that without giving away the specifics. Maybe I can pin her down on the exact measurements on her next visit.

Peg Cole (author) from North Dallas, Texas on July 22, 2013:

Hello Rosemay, So great to see you. I love your new picture! Mmmm. Pineapple makes the cake really moist. Be sure you let the cake cook thoroughly until the top springs back when pressed or it will fall in the middle. It makes a really heavy cake, but good and hearty.

Peg Cole (author) from North Dallas, Texas on July 22, 2013:

Hi Maria, Well of course it is OK! Please come sit here by me and enjoy some of this cake. I saved you a huge end piece with lots of icing. And here is a mug with some tea. Want lemon? So glad you could come by and visit. Catch me up on the latest? Love, Peg

Becky Katz from Hereford, AZ on July 22, 2013:

This looks so good. I am going to have to try it. My great-aunt made a wonderfully moist and tasty carrot cake. Unfortunately my sister got her recipe box and I cannot get her to send me the recipe. I wanted to bring it home and enter them all on cards and put them in my box. She would not let me, so I guess I am out of luck. Most of the recipes that I have tried are terribly dry, so I will try yours hoping for moist enough. Beautifully photographed instructions.

Rosemary Sadler from Hawkes Bay - NewZealand on July 21, 2013:

Hi Peg this is a recipe I will be trying. I can almost taste it looking at all those photo instructions. Love carrot cake but never put pineapple in before.

Maria Jordan from Jeffersonville PA on July 21, 2013:

This is my all time favorite cake, Sista!! I am with your Momma on this...great taste in cakes (LOL)!

I agree that your photography makes my mouth water...I am gonna have to try a slice with some tea...hey wait, is that OK?!

Voted UP and UABI. Happy Birthday wishes to Mom. Love, Maria

Peg Cole (author) from North Dallas, Texas on July 21, 2013:

Hello Doctor. My sister lives in SC. When she visits, she bakes, too! She has a business called Carolina Bakers. But this one is my own creation. Thank you for smelling the aroma virtually and for the sweet visit. So nice to see you. Care for a piece of cake?

drbj and sherry from south Florida on July 21, 2013:

Those photos of the carrot cakes baked by you and your sister, Peg, are so realistic, I swear I could smell the delightful aroma. Thanks for sharing this very explicit recipe.

Peg Cole (author) from North Dallas, Texas on July 21, 2013:

Thank you FlourishAnyway. So nice of you to come by and take a look at this recipe. Thanks for the votes and the visit. Please, have a large slice.

FlourishAnyway from USA on July 21, 2013:

This looks terrific, and what wonderful step-by-step instructions and photos. Yum! Voted up and more!

Peg Cole (author) from North Dallas, Texas on July 21, 2013:

Hi Vickiw, Thank you so much. I love baking and thankfully, I have a place to share these creations since the hubby doesn't care for this cake. Mom and her sister love the sweets and that is good news for me! Nice of you to stop in and please, sit a while and share some of this cake.

Vickiw on July 21, 2013:

Wow, that is a beautiful cake, and your instructions are great. Your pictures add very much to the whole experience of making it. Super Hub!!

Peg Cole (author) from North Dallas, Texas on July 21, 2013:

Hi Carol, There's plenty left so come on over and we'll make some coffee and have some carrot cake together! Thanks for the visit and for pinning the recipe.

Peg Cole (author) from North Dallas, Texas on July 21, 2013:

Hello WillStarr. So nice to see you. Come take a seat and have a piece of cake, won't you?

carol stanley from Arizona on July 21, 2013:

there is one thing wrong with this cake..I am not eating it. I love carrot cake with double frosting...and yes I eat all the frosting along with a little cake...Very yummy....GOing into my fave recipes on pinterest.

WillStarr from Phoenix, Arizona on July 21, 2013:

Printed and book marked in case I lose it!

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