ELBIE'S Carrot Cake

1 cake servings Prep: 20 m Cook: 35 m Total: 55 m Intermediate
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ELBIE'S Carrot Cake
Elbie’s classic carrot cake is moist, spiced with cinnamon, and topped with rich cream cheese icing. This versatile recipe works beautifully as layer rounds, sheet cake, or bundt—use Grandma Rajewski’s buttered and sugared pan method for perfect release every time.

Ingredients

1 cake servings
  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon - mix this a bit then add
  • 4 beaten eggs
  • 1 1/4 cup oil
  • 2 cups grated carrots
  • Icing:
  • 1 1/2 block cream cheese
  • 1 stick butter, softened
  • 1 box powdered sugar

Step-by-Step Instructions

  1. Mix together flour, sugar, baking soda, and cinnamon in a large bowl until well combined.
  2. Add beaten eggs and oil to the dry ingredients, mixing until just combined.
  3. Fold in grated carrots until evenly distributed throughout the batter.
  4. Pour batter into your prepared pan—use a buttered and sugared pan (Grandma Rajewski’s method) for best results. You can bake in 3 9" rounds, a 9x13 pan, or bundt pan.
  5. Bake at 350°F for 30-35 minutes (layer rounds), 35-40 minutes (9x13 pan), or 40-45 minutes (bundt) until a toothpick inserted in the center comes out clean.
  6. Allow cake to cool completely before icing.
  7. For the icing, beat together cream cheese and softened butter until smooth and creamy.
  8. Gradually add powdered sugar, beating until fluffy and well combined.
  9. Pour or spoon icing onto cooled cake.

Common Problems and Solutions

Q: Why did my cake turn out dense or heavy?

A: Make sure you're not overmixing the batter once you add the wet ingredients—mix just until combined. Also verify your baking soda is fresh (test it by adding a bit to vinegar; it should fizz vigorously).

Q: Can I make this ahead of time?

A: Yes! The unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. The frosted cake keeps well in the refrigerator for 3-4 days—in fact, it often tastes better the next day as the flavors meld.

Q: Why is my cream cheese icing too runny?

A: Make sure your cream cheese and butter are softened but not melted. If the icing is still too soft, refrigerate it for 15-20 minutes to firm up before spreading. You can also add more powdered sugar gradually until you reach the desired consistency.

Tips and Techniques

Grate the carrots using the medium holes on a box grater for the best texture—too fine and they disappear, too coarse and they’re crunchy. For Grandma Rajewski’s pan method, generously butter your pan, then dust with granulated sugar instead of flour for a sweet, slightly caramelized exterior.

Ingredient Substitutions

  • vegetable oil: melted coconut oil or melted butter
  • cream cheese icing: buttercream frosting (omit cocoa from classic recipe) or cream cheese glaze
  • fresh grated carrots: well-drained crushed pineapple (reduce oil slightly)

Equipment Needed

  • 9" round cake pans (3), 9x13 pan, or bundt pan
  • Box grater
  • Mixing bowls
  • Electric mixer (for icing)
  • Cooling rack

Historical Context

Carrot cake became popular in the American South during the 1960s and 70s, though versions date back to medieval times when sweeteners were scarce and carrots provided natural sweetness. The cream cheese frosting pairing is distinctly American, becoming the standard topping by the 1970s.