My Mother-In-Law’s Easy Carrot Cake Recipe

My Mother-In-Law's Easy Carrot Cake Recipe is something that I have been making for years and it's hands down the best carrot cake recipe ever! It's made with cream cheese frosting and a *special* ingredient you might not expect.

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8 Servings

Calories: 1,154 kcal per serving

Ingredients

2 cups - organic sugar
1 cup - coconut oil
4 - eggs
4 ounces - baby food carrots
½ cup - carrots
½ tbsp - vanilla extract
2 cups - all purpose flour
½ tsp - salt
1 ½ teaspoons - baking soda
2 teaspoons - ground cinnamon
¼ tsp - ground nutmeg
¼ tsp - cloves
8 ounces - cream cheese
½ cup - butter
1 tbsp - vanilla extract
4 cups - powdered sugar
1 cup - pecans

Instructions

Pre-heat oven to 350 degrees F and grease 2- 9 inch round cake pans.
In the bowl of a standmixer (can also be done with a hand mixer), combine the sugar and coconut oil and beat well on medium speed.
Add in the eggs, carrots (jar + fresh) and vanilla extract and beat until smooth.
In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, and cloves. Add the dry ingredients into the bowl of the standmixer and mix on medium until just combined.
Pour the batter into your prepared cake bans and bake for 30 minutes, or until a tooth pick inserted in center comes out clean. Let cool for about 10 minutes before removing the cake for the pans and letting it cool on wire racks.
To make the frosting, combine cream cheese and butter, beating until light and fluffy. Add vanilla and mix until just combined. Slowly add powdered sugar and beat until smooth.
Assemble the cake by spreading frosting on the top of one of the cake layers and then topping it with the other cake. Spread the frosting over the top and around the sides of the cake. If adding, top with whole or chopped pecans.

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