Mary Jane's Fabulous Carrot Cake/Butter Cream Cheese Icing

My family has been enjoying this cake for more than 30 years. We have tried others but always come back to this as it is extremely moist and wonderful. It is always requested at every family reunion and usually any cookouts we attend.

Mary Jane’s Fabulous Carrot Cake with Butter Cream Cheese Icing

1 1/2 cup oil
2 cups sugar
4 eggs
2 cups all purpose flour
2 tsp baking powder
2 tsp allspice (or cinnamon)
Pinch of salt
1 large can crushed pineapple
2-3 large carrots, finely shredded

Preheat oven to 350 degrees. Grease and flour a 9 X 13 baking pan. Mix first three ingredients together and beat for approximately two minutes. Blend dry ingredients (next four ingredients) well and add to egg mixture. Add pineapple and carrots and stir by hand. Pour into pan and bake for 40-45 minutes or until a toothpick inserted in center comes out clean. Let cool thoroughly before frosting.

Butter Cream Cheese Icing

1 (8 oz) pkg cream cheese, softened
1 stick butter (not margarine), softened
1 (16 oz) box or bag (2 cups) powdered sugar
2 tsp vanilla extract

Mix all together and spread on cooled cake. If too thick, thin with some of the pineapple juice or water, one teaspoon at a time.

You can use 1 cup of applesauce and 1/2 cup oil instead of the 1 1/2 cup of oil. It still tastes terrific. I always drain the pineapple a little, you need some of the juice for the moistness in the cake. Reserve juice to use in icing (or freeze for later use).

do u drain the pineapple? ty

My friend has been making this cake (or one similar) for years. Yes, you lightly drain the pineapple. The pineapple needs to be slightly moist (but not dripping wet). Reserve juice as you may need for frosting or can use later. My son always drinks the leftover or we freeze in a ice cube tray for use in ice tea.

The directions say to “drain a little”. Try it, you’ll like it!

Yes, you do drain the pineapple but leave it a little moist. No need to drain it completely. The cake needs some of the juice. That is what helps keep it so moist and delicious.

Hope you try it and, if you do, let us know how you like it.

this sounds sooooooo yummy.

I don’t remember using pineapple with my recipe, but i want to try this version, it sounds good.
Thanks so much, Cat:p

i have been making this recipe for about 35 or more years.
Yes, it is moist and gooood!!!

thank you so much i Love Carrot cake with the Cream cheese frosting,i tried a lot of recipes, but this one is great with the pineapple in it.

;)This sounds much better then the one I have. I am going to try it. Mine isn’t moist.
Thanks for sharing
Cee Ja

This is the recipe I use. It’s a bit different and the best I have tried.

Carrot Ginger Layer Cake with Orange Cream Cheese Frosting

Makes 1 four-layer cake, serves 10 to 12
• Unsalted butter, for pans
• 3 cups all-purpose flour, plus more for pans
• 1 cup (3 ounces) pecan halves
• 1 pound large carrots, peeled
• 3 large eggs, room temperature
• 1/3 cup nonfat buttermilk
• 1 teaspoon pure vanilla extract
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 1 tablespoon freshly grated ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• Orange Cream Cheese Frosting
Heat oven to 375 degrees. Butter two 8-by-2-inches round cake pans. Dust pans with flour, and tap out any excess. Set pans aside. Spread pecans in a single layer on an un-greased baking pan, and toast in the oven until lightly golden, about 7 minutes. Remove pan from oven, and let stand until completely cool. Reduce temperature to 300 degrees. Finely chop pecans, and set aside.
Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans.
Divide batter between the two cake pans, and bake until a cake tester inserted into the middles comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.
Using a serrated knife, trim tops of the cakes so surfaces are level. Slice each layer in half horizontally. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and the sides of the assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
Orange Cream Cheese Frosting

Makes 5 cups
• 3/4 cup (1 1/2 sticks) unsalted butter, room
• temperature
• 3 (8-ounces each) cream cheese, room temperature
• 3 cups confectioners’ sugar
• 1 tablespoon freshly grated orange zest
• 2 tablespoons freshly grated ginger
• Pinch of salt
Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add the remaining ingredients, and beat 5 minutes more. Use immediately, or store in the refrigerator in an airtight container for up to two days.

the cake is awsome

Tried it yesterday for the first time. Followed recipe to the ‘T’ and it was yummy but it didn’t really rise like a true cake and was a little gummy. Should there be some baking soda in it to make it rise more or is this the way the cake should turn out. It was go.o.o.od though!

If you are referring to the Carrot Ginger Cake, it is denser than most other cakes, but it shouldn’t be gummy. Perhaps it wasn’t baked long enough.

Never had a problem with it being gummy. Sounds like maybe the pineapple was just a little too wet. Think I’d try it again and drain the pineapple a little more.

It’s family reunion time again and this cake is definitely on the agenda!

Both of these cakes sound great! I absolutely love carrot cake, so I will have to try these soon.

:slight_smile: Barbara

Have you ever put raisins in your carrot cake?

I have used this recipe for years, found it on the Argo Corn Starch box back in the 80’s and it’s the best carrot cake in my opinion.
Wesson Oil had one to that I have the recipe that is very good but comes up short next to Mary Jane’s.
Unless a recipe calls for the additional liquid, I always drain things like pineapple…just don’t mash down and press it bone dry.

Hadn’t made this in a while but one of our church members requested it for her birthday cake. Everbody had a fit over it. Almost forgot how good it really is. If you have a “sweet tooth”, be sure to try Mary Jane’s Carrot Cake. It satisfies every time.