Grandma's Carrot Cake

This easy carrot cake recipe is a family favourite and probably the best I've ever had! It's moist, perfectly spiced and loaded with the best fillings—carrots, nuts, dates and coconut. The carrot cake is served with a mascarpone frosting and topped with more coconut and fresh flowers. It's beautiful enough to be the table centre piece for Easter, Mother's Day, or even your next backyard dinner party. 

Equipment

Here's everything you need to make this easy carrot cake recipe at home: 

• large bowl
• spatula
• box grater
• hand mixer 
• cutting board
• pairing knife
• bundt pan 

Get the full ingredients list and instructions below! 

Cooking Tips

1.  If you can't find crushed pineapple, use diced pineapple and mash it with a potato masher before mixing it into the batter.  
2.  Raisins in carrot cake can be divisive that's why I opted for dates. They pack the perfect sweet bite without all that negative energy. But feel free to skip them all together if you don't already have some on hand, or can't afford it! 
3. Decorating your cake. I'll be honest, I'm not the best in this department. That's why I love how forgiving this decorating style is! Just slather on the frosting and finish it with some beautiful seasonal flowers. No matter your skill level, it will be pretty enough to be the centre piece of your table. 

Grandma’s Carrot Cake

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Cooling 30 minutes mins

Servings: 10

Ingredients Method Notes

Ingredients

  

• 2 cups white sugar 400g
• 1 ½ cups vegetable oil 295g
• 2 large eggs
• 2 ½ tablespoon vanilla 25g
• 3 cups all purpose unbleached flour 390g
• 1 teaspoon salt 3g
• 2 tablespoon baking soda 28g
• 2 tablespoon cinnamon 40g
• 2 cups grated carrots 200g
• 1 cup chopped walnuts 100g
• 3 large dates diced (optional)
• 1 cup unsweetened shredded coconut 80g
• 1 398 mL can crushed pineapple or diced pineapple - see note
• 2 tablespoon butter

Mascarpone Frosting:

• 1 cup mascarpone 275g
• 1 tablespoon vanilla extract 10g
• 1 teaspoon salt 3g
• 1 cup heavy cream 275g
• 1 cup icing sugar 120g

Method

 

1. Preheat oven to 350°F. Thoroughly grease a bundt pan with 2 tablespoon butter, taking time to get into all the creases. Set aside.
2. In a large bowl add 2 cups white sugar, 1 ½ cups vegetable oil, 2 large eggs and 2 ½ tablespoon vanilla. Mix well using a plastic spatula. To the same bowl add 3 cups all purpose flour, 1 teaspoon salt, 2 tablespoon baking soda and 2 tablespoon cinnamon. Gently mix the dry ingredients before incorporating the wet. Mix well. The batter will be thick and dough-like. Fold in 2 cups grated carrot, 1 cup walnuts, 3 diced dates (if using), 1 cup unsweetened shredded coconut and 1 398mL can crushed pineapple.
3. When the ingredients are evenly incorporated, transfer them to the greased bundt pan. Take a few extra seconds to scrape out all of the batter - we're going to reuse this bowl for the icing. Shake the pan and tap it on the counter a few times to get rid of any air pockets. Bake for 50 minutes, rotating the pan half way. You'll know it's done when a toothpick entered into the middle of the cake comes out clean.
4. When the cake is done, transfer it to a wire rack and let cool for 15-20 minutes. When the pan is cool to the touch, flip onto a serving tray. Do this in one swift motion to avoid breaking.
5. While the cake cools, make your mascarpone frosting. In the same bowl you used to mix the cake batter, add 1 cup mascarpone, 1 tablespoon vanilla and 1 teaspoon salt. Whip on medium to aerate the cream. When it looks fluffy, add in 1 cup heavy cream, a bit at a time, and continue whipping on medium. When all the cream is incorporated, continue whipping on high until stiff peaks form. Add 1 cup icing sugar and mix on medium until incorporated.
6. When the cake is completely cool, top with mascarpone cream, more coconut flakes and some seasonal flowers.

Notes

• If you can't find crushed pineapple, diced will work. Before incorporating it into the batter, use a potato masher to crush the pineapple pieces (and their juices). If using diced pineapple this way, it may take a little longer to bake.
• To avoid cake sticking to the pan, make sure it is thoroughly greased and cool to the touch before flipping.

Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.

And let me know how the recipe worked for you in the comment section below. It's always nice hearing from you!