JoJo’s Carrot Cake with Cream Cheese Frosting Recipe
JoJo’s Carrot Cake is a cherished family recipe featuring moist, tender cake loaded with shredded fresh carrots and chopped nuts, all generously covered in a rich cream cheese frosting. This classic dessert offers warm cinnamon flavors complemented by hints of vanilla and lemon, making every bite a celebration of sweet, spiced delight.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 1 tsp vanilla extract
- 1/4 tsp lemon extract
- 4 eggs
- 3-4 cups fresh carrots, shredded
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 cup chopped nuts (walnuts and pecans preferred)
Frosting
- 1/2 cup butter or margarine, softened
- 8 ounces cream cheese, softened
- 2 – 2 1/2 cups powdered sugar
- 1 – 1 1/2 tsp vanilla extract
- 1 dash salt (optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two cake pans or a 9×13 pan heavily, and if using the 9×13 pan, line it with parchment paper for easier removal.
- Mix Wet Ingredients: In a standing or hand mixer bowl, combine vegetable oil, sugar, vanilla extract, and lemon extract. Beat until the sugar begins to dissolve, even though the mixture will stay oily.
- Add Eggs: Add eggs one at a time, beating well after each addition to form a smooth batter.
- Fold in Carrots: Gently fold in the shredded fresh carrots to evenly distribute them throughout the batter.
- Add Dry Ingredients: Sprinkle in the all-purpose flour, baking soda, salt, and cinnamon. Fold the mixture carefully. Then fold in the chopped nuts to complete the batter.
- Pour and Bake: Pour the batter into the prepared pans. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cakes from the oven and allow them to cool completely in the pans before removing to avoid breaking.
- Prepare the Frosting: In a mixing bowl, combine softened butter, cream cheese, powdered sugar, vanilla extract, and an optional dash of salt. Beat on medium speed until the frosting becomes smooth and lump-free.
- Assemble the Cake: If using layers, spread frosting between the cake layers. Refrigerate the cake for 30 minutes to help the structure before frosting the top and sides.
- Final Touch and Serve: Optionally top with crushed nuts or other preferred garnishes. Serve chilled for best flavor, though it can also be enjoyed at room temperature.
Notes
- For convenience, bake the cake in a greased 9×13 pan for 45-55 minutes until a toothpick comes out clean.
- To make the cake dairy-free or nut-free, omit the nuts from the batter and garnish, and use plant-based butter and cream cheese for the frosting.
- Store the cake in the refrigerator for up to 5 days or freeze for up to 3 months.
