Evie’s Carrot Cake

My sister-in -law Evie was a master baker and one of the most generous souls ever!  She would  create wedding cakes as gifts  for friends using her famous carrot cake recipe.  I believe her record creation was seven cakes high using the traditional larger to smaller form.  The cake in the picture was baked for KookingKweer by her son Paul.





2 c. all-purpose flour (+ 2 Tbs. altitude adjust if needed)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 1/2 c. Wesson vegetable oil (– 2 Tbs. altitude adjust if needed)
2 c. granulated sugar
1 tsp. vanilla
4 eggs
3 cups finely grated carrots

1/2 cup chopped pecans

1/4 cup golden raisins (optional)



1 (8 oz.) cream cheese, softened
1 lb. confectioners’ powdered sugar
½  stick unsalted butter (4 Tbs), softened
1 tsp. vanilla
1 can of crushed pineapple well drained


Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper.  Preheat oven to 350 degrees.

Sift flour, baking powder, baking soda, salt and cinnamon in a bowl.

Using electric mixer, beat sugar and vegetable oil in bowl until well creamed.  Add eggs 1 at a time, beating well after each addition.  Add  the vanilla.  Add the dry ingredients and mix until combined (do not over mix).  Fold in the carrots, pecans and raisins (if used) combine everything  GENTLY.

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 20-22 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

For Frosting:

Using electric mixer, beat cream cheese and butter until blended. Gradually add confectioners’ sugar, then vanilla and pineapple beat well until smooth and creamy. (Note: If the cake is not to be iced right away the frosting must be refrigerated until used.)

Place 1 cake layer on platter. Spread with 3/4 cup frosting.

Top with another cake layer. Spread with 3/4 cup frosting. Usi

Top with remaining cake layer.

Using a spatula, spread remaining frosting in decorative swirls over sides and top of cake.

Cover with cake dome and refrigerate .