Carrot Cake Recipe from My Deli Days | Irresistible Cream Cheese Frosting

Welcome to Hamilton Homestead! I'm Adrienne, and today we're diving into a family favorite from my deli days at the Rushmore Mall—a Carrot Cake that's as delicious as it is nostalgic.
Back in the 80s, my deli served up healthy, homemade options, and this four-layer Carrot Cake was a showstopper. Today, I’m simplifying it for the homestead with a single 9x13 pan while keeping all the flavor and charm intact.
This moist and spiced Carrot Cake recipe is made with wholesome ingredients, including butter and avocado oil for a healthier twist. It's packed with freshly grated carrots, crushed pineapple, and Zante currants, then topped with a creamy, sweet, and tangy Cream Cheese Frosting.

In this video, I’ll:
• Share my personal tips for baking the perfect Carrot Cake.
• Explain why I use butter and avocado oil instead of processed vegetable oils.
• Highlight the health benefits of Zante currants.
• Show how to make a delightful pineapple-infused frosting.

Ingredients:
2 cups sugar
½ cup neutral oil, I use avocado oil
½ cup room temperature butter
4 eggs
2 cups flour
2 tsp baking soda
2 tsp ceylon cinnamon
1 tsp salt
2 tsp vanilla
3 cups grated carrots
½ cup currants
1 20 oz can crushed pineapple, drained & ½ cup set aside for the cream cheese frosting. The remainder will be used in the cake.

Cream Cheese Frosting:
2 8oz packages cream cheese, room temperature
½ cup butter, room temperature
3 cups powdered sugar
1 tsp vanilla
½ cup crushed pineapple, drained

This Carrot Cake is even better after a day in the fridge, so it’s perfect for making ahead. If you'd like a tutorial on making my Candied Carrot Haystack garnish, leave a comment below!

Thank you for joining me—your support is a blessing to us!
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