Mrs. Tullo's Go-To Carrot Cake Recipe

Jennifer Tullo, Account Supervisor

This is mom's carrot cake recipe that she got from her aunt’s church potluck cookbook in 1983. She makes it a couple times a year, especially during holiday gatherings, and it’s always a big hit. It can make a cake, or sometimes she divides them up into "cupcakes."


Ingredients:

Cake

  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1½ tsp baking powder
  • 1 tsp salt
  • 2 cups sugar
  • 4 eggs
  • 1 ½ cups salad oil
  • 2 cups grated carrots
  • 1 small can (20 oz) crushed pineapple
  • ½ cup chopped pecans

Icing

  • ½ box powdered sugar
  • 1 stick butter
  • 8 oz cream cheese
  • 1 tsp vanilla

Directions:

  1. Grease and flour 13 x 9-inch pan.
  2. Sift together dry ingredients.
  3. Mix oil, sugar and eggs, beating after each addition.
  4. Add dry ingredients to egg mixture. Mix well.
  5. Add carrots, pineapple and nuts. Bake at 350°F for 35–40 minutes. Frost when cooled.