CarrotcakeEaster is just around the corner so I thought I should share THE best and easiest Carrot Cake recipe with you.  My mother-in-law brings these to every holiday or party and everyone raves about it.   Carrotcake-1-2I would always look forward to her bringing this Carrot Cake but one day became impatient and asked her for the recipe.  I was pleasantly surprised at how simple it was. Carrotcake-1-4Not only is it moist and full of flavor but it’s incredibly easy!   All you need is a bowl and large spoon or whisk; there’s no whipping or folding, if you can make a box cake, then you can certainly make this.   The original recipe calls for walnuts, but I’m not a huge fan of nuts in my cake so I eliminated them and it was just as good. Carrotcake-1-8 But if nuts is your thing you can add ½ cups of chopped walnuts.   Normally I make these without a frosting but on special occasions, such as Easter, I will add a cream cheese frosting.Carrotcake-1 (2)    This makes one ultra moist and divine cupcake.  Make these, you can thank me later.  Carrotcake-1-13


Carrot Pineapple Cake with Fluffy Cream Cheese Frosting

Recipe Type: Dessert
Author: Mother-in-law
Prep time:
Cook time:
Total time:
Makes 24 cupcakes or 2 9inch cakes
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 eggs
  • 2 cups finely grated carrots
  • 1 cup crushed pineapple, drained well
  • Cream Cheese Frosting
  • 2 sticks or 1 cup butter softened
  • 2 -8 oz package cream cheese, softened
  • 6 cups confectioners’ sugar
  • ½ tsp pure vanilla extract
  • Pinch of salt
  1. To make the cake, preheat oven to 350 degrees
  2. In a large bowl mix flour, baking soda, baking powder, salt, cinnamon.
  3. Add sugar, oil and eggs to flour mixture and mix well to combine.
  4. Next add carrots and pineapple and stir vigorously but do not beat.
  5. Line 2 muffin pans with cupcake liners. Using a spoon fill each cupcake wrapper ¾ full with cake batter.
  6. Place in heat oven and bake for 20-25 minutes, or until the top springs back when touched. Remove from oven and place on a rack to cool.
  7. To make the frosting place butter and cream cheese in a large bowl and beat on high with an electric mixer for 5 minutes until fluffy. Add vanilla and mix.
  8. Next add confectioners’ sugar and beat on low until combined, then beat on high for 5 minutes until light and fluffy.
  9. To frost cupcake, use an offset spatula to spread a generous amount of frosting on each cupcake. Enjoy!