Preview: This carrot cake without pineapple recipe is slathered with a light cream cheese icing. It’s ideal for a celebration.
Have you noticed how certain recipes attach themselves to one particular family member? You can’t prepare them or eat them without thinking of that person. This carrot cake is forever connected to my mom because we ate it every year on her birthday.
If you are looking for a place to start with a carrot cake tradition, this is it. Plenty of carrots are involved with this cake, but there’s no pineapple in sight.
The original recipe comes from my sister Kay. She’s a true southern cook who has spent most of her adult life in Alabama. She is not afraid of a little sugar and fat to make things taste good. Her husband claims it is absolutely one of her tastiest creations.
The modifications previously mentioned are heavily influenced by Dorie Greenspan’s carrot cake as published in Baking, From My House to Yours. Changes are noted inside the parenthesis.
About the cream cheese icing…
Because it’s not quite as rich, I really like the second recipe for cream cheese icing. It’s based on a version printed in a recent issue of Cook’s Country magazine. However, it doesn’t make a lot, so consider doubling the recipe if you’re baking a layer cake and want to frost the sides too.
The actual cake pictured above is a half recipe baked in 3 6-inch round pans. It’s the perfect size for our rather small family, leaving us with a piece or two for the birthday person to enjoy later.
Cutting the recipe in half is fairly simple as most of the ingredients call for 2 of whatever it is. If you have a question, don’t hesitate to email me.
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.