Marsha’s Outrageous Carrot Cake
Rich, moist, and full of flavor, this carrot cake has been my Mom’s signature dessert for years! Try this cake and you’ll immediately know why!
Deemed a seasonal cake, carrot cake has graced many a Spring table. I’m here to say that this cake, it should be a year-round dessert! So incredibly soft and moist, and topped with the most luxurious frosting… you won’t want to stop eating it!
For as long as I can remember, my Mom has been making the most delicious carrot cake… I mean this cake is requested for just about every family function. People rave about it, grab another piece, and continue to rave. It’s been the iconic dessert of my childhood, and the dessert I still ask for often 🙂
My Mom makes my brother and I dessert for our birthday and always asks us if we have a request… guess what mine almost alllllways is? Yep, this one!
Okay, so not exactly this one… I did deviate a little from her recipe in that I made it into a two layer cake and to add some toasted coconut, mainly because I have a *slight* obsession with coconut lol. Slight… talk about the understatement of the year!
I remember once, my Mom brought this carrot cake to a party at a friends house and the hostess took one bite and said, “Marsha, this is OUTRAGEOUS!!”… hence, the name, Marsha’s Outrageous Carrot Cake. Try a bite, and you’ll see what all the fuss is about, I promise 😉
Now I do know that some people prefer some raisins in their carrot cake, or pineapple… so feel free to add a bit of whatever you love to your cake. For me, I grew up on this original carrot cake, so I stick to what I’m used to (for the most part) 🙂
I thought this would be a great recipe to share with you all, since it’s coming up on Spring and Easter here soon… but really, this cake is just perfect any time of year. The rich moist cake combined with the lusciously creamy frosting… it’s definitely a year-round cake!
As far as the toppings on the cake, you could go with the toasted coconut like I did, or some crushed walnuts, or even leave it plain. Honestly, it’s hard to go wrong with this carrot cake!
I really hope you all give this cake a go… I’m sure you’ll LOVE it!
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Marsha's Outrageous Carrot Cake
Ingredients
- CAKE:
- 2 cups granulated sugar
- 2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 4 eggs
- 3 cups finely grated carrots
- 3/4 cup chopped walnuts optional
- CREAM CHEESE FROSTING:
- 1 cup unsalted butter, softened
- 2 - 8oz bricks of cream cheese softened
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 5-6 cups powdered sugar
- 1 1/2 cups sweetened flaked coconut
Instructions
- MAKE THE CAKE:
- Preheat oven to 350 degrees F. Line bottoms of 2 9" cake pans with parchment paper and spray sides lightly with baking spray. Set aside.
- In a mixing bowl, add the flour and baking soda and whisk to combine. Set aside.
- To the bowl of a stand mixer, add oil, sugar, salt, eggs, and spices and beat well.
- Add in flour mixture and beat to combine.
- Stir in the carrots and nuts.
- Pour into prepared baking pans and bake for about 35 minutes, or until toothpick inserted in the center of the cake comes out clean.
- Let cakes cool in the pan for 15 minutes, then turn out onto wire racks to cool completely.
- MAKE THE FROSTING:
- Add butter and cream cheese to the bowl of a stand mixer and beat until creamy.
- Add vanilla and salt, beat to combine.
- Slowly add in powdered sugar, beating well.
- ASSEMBLE THE CAKE:
- Spread out coconut in an even layer on a baking sheet. Bake at 375 degrees F for several minutes, until very lightly golden and fragrant. Set aside to cool.
- Spread frosting over the top of one layer of the cake, then top it with the second layer of cake. Spread frosting over the top and sides of the cake.
- Sprinkle toasted coconut around the rim of the top and around the sides of the cake.
- Keep refrigerated until about 30 minutes before serving.
How can I make this into a Chocolate Carrot Cake?
Can I subsitute 1/2 c. of the flour with 1/2 c. natural cocoa powder?
Your thoughts?
I haven’t tested turning this cake into anything other than my Mom’s recipe, and baking is pretty exact, so I can’t say for certain if that would work or not.
Hi I’m from England and I don’t understand when you say 2 sticks of butter ?.What does that mean please .thank you kathleen
Hi Kathleen, my apologies, I’m in the process of fixing recipes that I incorrectly typed up with vague ingredient lists. It’s 1 cup of butter 🙂
Another way of saying it is a half pound of butter
Can I add pineapple and take out the nuts? I’ve only got till today I hope you answer thank you so much happy Thanksgiving
Yes you can, just make sure you drain the pineapple well so your batter isn’t too wet 🙂 Happy Thanksgiving to you as well!
I came across your recipe on Pinterest. I live in Iraq, and often have a hard time finding ingredients that I can get here.
Made your carrot cake for a birthday a week ago, for a co-worker. Everyone loved it so much that another co-worker, whose birthday is today, requested the same cake! So I’ve made it twice in a week.
Simple, easy to get ingredients, delicious.
Just wanted to send my thanks for sharing. You made two birthdays in Iraq a little more special.
Peace
This cake was fantabulous! I’m not a coconut fan so I left it out and added pineapple. Do you think this recipe would work for cupcakes?
I’m so happy you loved it!! I’m sure it’d be great for cupcakes, although I’ve never tested it so I can’t give baking times for those.
Hi! My brother & I love carrot cake so I can’t wait to try this. I do have a question though, do you recommend using pre-shredded (store bought) carrots or do you shred them yourself? I know freshly shredded carrots tend to be pretty damp.
Thanks!
My Mom and I always shred them ourselves, as store-bought shredded carrots tend to be too thick. If you’re worried about the carrots being too wet, give them a squeeze in a paper towel 🙂
Hi, for the frosting it says 2 cup sticks of butter. Is that 2 sticks of butter or 2 cups of butter?
Hi Nellie 🙂 It should be 2 sticks of butter, and thanks for letting me know that the recipe card wasn’t showing correctly! I’ve updated the recipe card to show the true amount 🙂
Made this tonight and I can’t wait to enjoy it tomorrow for Easter. I sampled the batter and the frosting so I know it’s going to be great!
Hi Stef 🙂 I’m so excited for you to try it tomorrow!! I hope you love it as much as we do, and have a wonderful Easter 😀
This looks amazing! Thanks so much for sharing your recipe. I want to make this for my mom, but she’s allergic to milk. If I use cream cheese extract in stead of cream cheese, should I just use 4 cups of butter for the icing? Thanks!
Hi Christina 🙂 Thank you!! That’s so sweet of you to make this for your mom 🙂 I’ve never made it without cream cheese, but I think the best bet would be to substitute the regular cream cheese with a dairy-free cream cheese (such as Tofutti brand)… and this recipe for the frosting looks delicious http://dairyfreecooking.about.com/od/sweetsaucesfrostings/r/creamqfrosting.htm . Or you could make a standard buttercream and add in the cream cheese extract. I hope you all love it 🙂
Carrot cake is a personal favorite of mine! Can’t wait to give this a try!
Can I have a slice please? This cake is gorgeous and looks amazing. I would eat the whole thing if I could. 😉
I am also a fan of original carrot cake without raisins or anything .
Carrot cake is one of those traditional recipes that is always a must to have! This one looks amazing!
Such a beautiful cake….and sounds so delectable
Oh my gosh, this sounds amazing – and the toasted coconut sounds like the perfect addition!