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Edward Delling Williams Carrot Cake Recipe

Lipia
Edward Delling Williams’ carrot cake recipe creates a moist, flavorful cake featuring finely grated carrots, warm spices, and a hint of walnuts or pecans. Topped with rich cream cheese frosting, this dessert is perfect for celebrations or casual gatherings, offering a delightful balance of sweetness and spice in every bite. Enjoy!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Beverage/Dessert
Cuisine American
Servings 10 servings
Calories 400 kcal

Equipment

  • 2 large mixing bowls
  • Hand or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Grater (for carrots)
  • 9-inch cake pan or springform tin
  • Wire cooling rack
  • Offset spatula (for frosting)
  • Sifter (optional for powdered sugar)

Ingredients
  

For the Carrot Cake:

  • 2 cups 240g all-purpose flour
  • tsp baking powder
  • 1 tsp baking soda
  • tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup 240ml vegetable oil
  • cups 250g granulated sugar
  • ½ cup 100g brown sugar, packed
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 cups about 300g finely grated carrots
  • ½ cup 40g shredded coconut
  • 1 cup 225g crushed pineapple, well drained
  • ½ cup 60g chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 8 oz 225g cream cheese, softened
  • ½ cup 115g unsalted butter, softened
  • 2 cups 240g powdered sugar (icing sugar)
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions
 

Preheat and Prepare

  • Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake tin with parchment paper.

Mix the Dry Ingredients

  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Combine the Wet Ingredients

  • In another bowl, beat together the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Bring It All Together

  • Gradually fold the dry ingredients into the wet mixture. Add the grated carrots, shredded coconut, crushed pineapple, and nuts (if using). Mix until just combined.

Bake

  • Pour the batter into your prepared cake tin and smooth the top. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

  • Beat the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract and salt.

Assemble and Frost

  • Once the cake is completely cooled, spread the cream cheese frosting evenly over the top (and sides if desired). Decorate with extra chopped nuts or grated carrot, if desired.
Keyword Edward Delling Williams Carrot Cake Recipe