You’ll LOVE Edie’s Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!

Why I Call This Edie’s Carrot Cake

I’ve been making this Carrot Cake for almost 40 years now, and it’s the BEST! I received the recipe from my dear friend and former roommate, Edie, at a bridal shower 39 years ago! I’ve made it so many times over the years I can’t even begin to count… and it NEVER disappoints!

My sweet friend Edie has enjoyed much success as a musician in Los Angeles (she’s sung backup on vast numbers of albums, movies, commercials, TV theme songs, etc.). She’s acted in movies, and was also one of the stars of the classic TV show “General Hospital” years ago.

Edie still sings and has recorded music for many artists and TV/Movie soundtracks, conducts and has directed and sung with backup vocalists/choirs for The Voice, American Idol and other famous musicians (like Justin Timberlake, Aretha Franklin, and too many others to even count).

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Lifelong Friends Are The BEST!

We met in Junior High, grew up singing together at our church, then shared an apartment together (and many late night fast food tacos) before I got married.

I don’t recall Edie even liking to cook back then, so I’m telling you… this recipe was a great surprise the first time I made it and tasted just how good it was. Ha Ha.

But you know what the BEST part is about my friend? She is an amazingly gracious, humble, encouraging and loving friend to those who know her.  I dearly love Edie (and her delicious carrot cake recipe!).

Here’s the two of us at a music reunion in Los Angeles in 2015.  I remain grateful God allowed our lives to intersect so many years ago, and for the blessing of our continuing friendship to this day.

OOH… THIS Carrot Cake Is SO GOOD!

Edie’s Carrot Cake is so moist and delicious! It’s filled with carrots, pineapple, pecans, coconut, cinnamon, etc., and is topped with a delicious cream cheese frosting!

If left alone in a room with a fork and Edie’s carrot cake, I might be forced to eat the entire thing (wink wink).  Yes… it honestly is the BEST carrot cake I’ve ever had! You will LOVE it!!

How To Make Edie’s Carrot Cake

Cream together the oil, sugar, eggs, and vanilla, using an electric mixer until smooth and combined.

Sift the flour, baking powder, baking soda, salt, and cinnamon together into a separate bowl.

Slowly mix the sifted flour mixture into the wet ingredients (eggs, oil, sugar, etc.). Mix to fully combine.

Stir in the grated carrots, drained crushed pineapple, chopped nuts, and shredded coconut, until fully combined.

Edie’s carrot cake batter will look like this once the ingredients are fully mixed together.

Generously grease and flour two 9 inch cake pans (or 9×13 cake pan). Evenly distribute the batter into the prepared pan(s).

Baking Edie’s Carrot Cake

Place the cake pan(s) into a 350°F. preheated oven. Bake for 35-40 minutes, until the cake is done. Test for doneness by inserting a toothpick into center of cake (see the hole in the middle of the bottom cake where I did this?).

If the toothpick comes out clean, then Edie’s carrot cake is done, and will look like this. Place cake pans on wire rack to cool.

Let the cake cool down, then invert it (turn upside down) onto parchment paper, and release it from the pan.

Once the cake has completely cooled, turn it back over to the top side (still on the parchment paper).

How To Toast Pecans

While the cake is cooling dry toast the chopped pecans, so they can be added as decoration onto the sides of the cake.

To do this, place the pecans in a large skillet on low heat. Cook, stirring often for 3-5 minutes. This step is optional, but the toasted pecans really add a LOT to this cake!

Make The Cream Cheese Frosting 

While the cake is cooking or cooling, mix up the cream cheese frosting. Sometimes I double the amount of cream cheese used, if I want lots of thick creamy frosting, but that’s optional.

I also add well drained, crushed pineapple to the frosting, but if you want plain cream cheese frosting, simply omit the pineapple!

Frost Edie’s carrot cake with the cream cheese icing once the cake has completely cooled. If you’re making this as a layer cake, cover the entire cake with frosting, then add (optional) toasted pecans all over the sides of the cake.

I use my hands to carefully add the toasted pecans, a little at a time until cake is completely covered. Here it is the layer cake, midway through frosting.

I am NOT a cake decorator (understatement of the century), but sometimes I will pipe colored frosting on top of finished cake. This is a photo of one time that I made this cake. You can see the chopped pecans on the side, and my flimsy attempt at decorating the top with colored frosting!  But guess what?

Edie’s carrot cake stands on its own merits. Even if you only make a 13×9 inch cake pan of carrot cake with simple cream cheese frosting (and that is all you do), you will LOVE this cake! 

This Recipe Is VERY Adaptable

Over the years, I’ve also turned this recipe into cupcakes (adjusting cooking time), with cream cheese frosting and a dusting of cinnamon. 

I’ve even used this same recipe to make miniature bundt cakes to give to friends (again- notice my LACK of decorating skills… Ha Ha!) 

My decorating skills may not be the best… but this recipe for Edie’s carrot cake IS the best!

However you decide to make it… cut yourself a big piece! You won’t regret it, because this is ONE AMAZING AND DELICIOUS CARROT CAKE!

Hope you enjoy Edie’s carrot cake! It tastes WONDERFUL! Remember all the great friends God has enriched your life with along the way, and be sure they know how much you love them!

Thanks for stopping by today, and I hope you will come back soon! Take care, may God bless you, and have a GREAT day!

Looking For Other Cake Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of cake recipes you might also enjoy, including:

• Mom’s Apple Cake
• Mom’s Easy Chocolate Cake
• Mom’s Lemon Jello Cake
• Apple Cider Bundt Cake
• Simple Strawberry Shortcake

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: Edie Lehmann-Boddicker

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Edie's Carrot Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

You'll LOVE Edie's Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!

Category: Dessert

Cuisine: American

Keyword: Edie's carrot cake

Servings: 12 servings

Calories Per Serving: 660 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Cake:

• 1 1/2 cups vegetable oil
• 2 cups granulated sugar
• 3 eggs , well beaten
• 2 teaspoons vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 cups grated carrots
• 1 (8 ounce) can crushed pineapple, well drained
• 1 cup chopped pecans or walnuts
• 1 cup shredded coconut

For cream cheese frosting: (Double amount of cream cheese if you want really thick and plentiful frosting)

• 8 ounces cream cheese softened
• 1 lb. powdered sugar (confectioners) (1 box)
• 1/2 stick butter =¼ cup or 4 Tablespoons
• 1 teaspoon vanilla
• 1 can (8 ounce) can crushed pineapple (optional) well drained

For garnish (completely optional):

• Additional colored cream cheese frosting (for decorating)
• Chopped pecans or walnuts (to cover sides of frosted cake), lightly toasted in dry skillet

US Customary - Metric

Instructions

1. Preheat oven to 350. Generously grease and flour two 9 inch round cake pans. Set aside.
2. Using an electric mixer, mix together oil, sugar, eggs and vanilla in a large bowl until well blended.
3. In separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Slowly add the flour mixture into the oil and sugar mixture. Mix well, to combine.
4. Stir in grated carrots, drained pineapple, 1 C. chopped nuts, and coconut. Mix well.
5. Divide batter evenly into well greased and floured cake pans. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into center of each cake pan comes out clean. (Note: if making cupcakes or baking in a 9x13 pan, you will need to slightly decrease baking times!).

6. Make frosting while cake bakes: Combine all frosting ingredients, and mix, using an electric mixer until smooth and thick.

7. When cake is done, remove it to wire rack to cool. When cool, invert cakes onto parchment paper, then turn them back right side up on rack. Frost cake only when cake is room temperature. Place one layer onto serving platter. Spread a layer of cream cheese frosting, then add second layer and frost entire surface of cake.

8. If desired, add lightly toasted, chopped pecans or walnuts to the side of cake. If desired, use colored cream cheese frosting to decorate top of cake.

Recipe Notes

NOTE: Caloric calculation does not include additional pecans for decorating sides of cake. TIP: If you want a really "thick frosted" cake, DOUBLE the ingredients (except for the pineapple) when you make the frosting. You will have a gorgeous cake with plenty of yummy cream cheese frosting! I always do this!

Nutrition Facts

Edie's Carrot Cake

Amount Per Serving (1 slice)

Calories 660 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g88%

Cholesterol 82mg27%

Sodium 557mg24%

Potassium 314mg9%

Carbohydrates 101g34%

Fiber 2g8%

Sugar 80g89%

Protein 6g12%

Vitamin A 4130IU83%

Vitamin C 5mg6%

Calcium 86mg9%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Mom’s Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!

My mother has been making Mom’s Lemon Jello Cake for at least 45 years. It’s SO EASY to make, is incredibly moist, and overflows with lemon flavor! It was always a treat when my Mom would make this simple, delicious cake for our family when we were young!

The cake takes only a few minutes to mix up and get into the oven… and 35 minutes later… you’ve made a fantastic, moist lemon jello cake, that is covered with a sweet lemon glaze that seeps into the body of the cake. This is really so simple to make. Here’s what you do:

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How To Make This Lemon Jello Cake

Mix the ingredients for the lemon jello cake in large bowl. It is important to note the recipe calls for lemon gelatin mix (not lemon pudding). I’ve been asked that question before and it is an important distinction!

Beat the ingredients with a mixer until they are fully blended. Pour the cake batter into a greased and floured 13 x 9 inch baking pan.

The addition of lemon jello powder really adds an extra level of lemony citrus flavor to this cake! Once the batter for the cake is in the pan, you’re ready to bake!

Baking And Glazing The Lemon Jello Cake

Bake the lemon jello cake 350 degrees for 35 minutes, or until a toothpick inserted into middle of cake comes out dry. The cake will be light golden brown on top.

Let the cake sit (still in the pan) for just a minute on a wire rack, then poke holes into the entire top of the cake. I use a chop stick for doing this, but a straw also works well. Make holes every inch or so.

Here’s a close up to show you the holes that were made in the top of the cake.

Prepare The Lemon Glaze

Mix up the lemon glaze in a small bowl, then pour it over the hot cake. Use the back of a spoon to spread the lemon icing over the entire surface of cake.

Here’s what the lemon jello cake will look like after completely distributing the glaze over it. The glaze melts from the hot cake, and sinks down into the tiny holes you created all over the top of the cake. The lemon icing seeping into the holes INTO the cake is what helps the cake to stay so moist, and full of flavor! YUM!

Ready To EAT!

Once the cake and icing have cooled off to room temperature, cut a piece of this tasty lemon jello cake, and enjoy every bite! It is DELICIOUS, and dare I say it again… so EASY!!!!!!

Sure hope you give this recipe for lemon jello cake a try. It’s always a big hit with everyone who tries it. If you like lemon flavored treats, you will love this cake (it also freezes well)! Have a fantastic day… and in the words of Cinderella in the newest movie version… “HAVE COURAGE. BE KIND.”

Looking For More CAKE Recipes?

All of my cake recipes can be found in the Recipe Index at the top of the page. A few of our favorites include:

• Mom’s EASY Chocolate Cake
• Edie’s Carrot Cake
• Mom’s Apple Cake
• Hummingbird Cake
• Easy German Chocolate Cake

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Have a wonderful day, friends!

Recipe Source: My Mom (who has been making this cake for at least 45 years!)

5 from 6 votes

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Mom's Lemon Jello Cake

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

 

Mom's Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!

Category: Dessert

Cuisine: American

Keyword: lemon jello cake

Servings: 16 servings

Calories Per Serving: 281 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cake:

• 1 box Lemon Cake Mix
• 3 ounces Lemon Jello powder (small size gelatin, not pudding))
• 3 large eggs
• 3/4 cup vegetable oil
• 3/4 cup water

For Lemon Glaze:

• 2 cups powdered sugar
• 2 lemons (all the juice AND the zest from the peel)

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine cake mix, jello powder, eggs, oil and water. Beat until well blended. Pour batter into a GREASED and FLOURED 13 x 9 inch cake pan. Bake at 350 degrees for 35 minutes (or until a toothpick inserted into center of cake comes out clean).

3. While cake is baking, make the icing, by mixing the powdered sugar with the fresh lemon juice and lemon zest (rind), until fully combined.

4. When cake is done, remove pan to a wire rack. While cake is still hot, poke holes over the entire surface of the cake, using a chop stick, a straw, or the handle end of a spoon. Make holes every inch or so across the top of cake. Pour on the lemon glaze, and spread it evenly across top of cake, to cover. Let cake cool down to room temperature (so glaze will firm up), then cut into pieces and serve. Enjoy!

Nutrition Facts

Mom's Lemon Jello Cake

Amount Per Serving (1 piece (1/16th of total))

Calories 281 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 9g56%

Cholesterol 30mg10%

Sodium 247mg11%

Potassium 45mg1%

Carbohydrates 42g14%

Sugar 29g32%

Protein 2g4%

Vitamin A 45IU1%

Vitamin C 7.2mg9%

Calcium 76mg8%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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Make Pound Cake With Lemon Cream And Blueberry Sauce, for a wonderfully decadent dessert your family or guests will really enjoy!
A few years ago my husband and I were invited to some dear friends’ home for dinner. Our hostess asked me to bring dessert. I decided to “make something on the fly”, without a recipe, and this Pound Cake With Lemon Cream and Blueberry Sauce is the result!

Layers of pound cake, covered in lemon cream cheese filling, then topped with blueberry pie filling is a wonderful, easy to prepare dessert.

I assembled this dessert at our friends home, so I didn’t take many photos. The picture you see above is the one I DO have of the finished dessert. We brought the components separately (bowl of lemon cream, blueberry pie filling and pound cake).

If you use purchased pound cake and canned blueberry pie filling, then all you do is make the easy lemon topping, and the rest is SIMPLE! Here’s how to make 4 servings of this delicious dessert.

Make Or Purchase The Pound Cake 

The recipe is made easier (and quicker) by using store bought pound cake in loaf form and canned blueberry pie filling, which can be a real time-saver!

The picture below shows a homemade pound cake loaf. You will need 8 thin slices of pound cake for this recipe.

Want To Make Your Own Blueberry Pie Filling?

If you do not have a can of blueberry filling on hand, it’s easy and fairly quick make your own!  You can use my recipe here, if desired. You will need a total of 2 cups of blueberry pie filling for this recipe.

Time To Create This Layered Dessert!

Cut the loaf of pound cake into 8 equal sized thin slices. Put one slice of pound cake on each dessert plate. Spoon lemon cream cheese topping over each slice, followed by a generous spoonful of blueberry pie filling.

Place another slice of pound cake on top of the blueberry pie filling (but turn this slice a quarter turn).

Top the second slice with another spoonful of lemon cream cheese topping, followed by more blueberry pie filling.

Make sure the filling runs over the sides of the pound cake (to make it look nice!). Garnish the pound cake with lemon cream and blueberry sauce with a couple of mint leaves and candied lemon peel. The garnish is optional, but adds a nice decorative touch!

Hope you will give this easy dessert a try! It’s a piece of CAKE!

Looking for More DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious dessert recipes to check out, including:

• Mom’s EASY Chocolate Cake
• Frosted Pumpkin Bars
• Chocolate Covered Strawberries
• Cookies n’ Cream Ice Cream
• Lemon Cream Cheese Tart

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Pound Cake With Lemon Cream and Blueberry Sauce

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

 

Make Pound Cake With Lemon Cream And Blueberry Sauce, for a wonderfully decadent dessert your family or guests will really enjoy!

Category: Dessert

Cuisine: American

Keyword: pound cake

Servings: 4 servings

Calories Per Serving: 917 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 16 ounces cream cheese (room temp)
• 1 ¼ cups powdered sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 8 ounces Cool Whip , thawed
• 1 Tablespoon lemon zest
• 10,75 ounces Pound Cake (in loaf form)
• 2 cups blueberry pie filling
• 8 leaves Mint leaves for garnish (optional)
• 8 pieces Candied Lemon Peel for garnish (optional)

US Customary - Metric

Instructions

1. In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla and lemon extracts until smooth. Gently fold in Cool Whip until mixture is creamy and well combined.

2. Slice pound cake loaf into 8 equal sized slices. Place 1 slice of pound cake onto 4 dessert plates. Spoon a generous amount of lemon cream cheese filling over each slice, letting some run over the edges. Spoon blueberry pie filling generously over cream cheese topping.

3. Place a second slice of pound cake on top of the blueberry sauce, at a 90 degree quarter turn. Repeat layer of lemon cream cheese topping, then blueberry pie filling. Make sure some of the topping runs over the side.

4. Garnish the dessert with mint leaves and candied lemon peels, if desired. (Totally optional!) Serve and enjoy!

Nutrition Facts

Pound Cake With Lemon Cream and Blueberry Sauce

Amount Per Serving (1 g)

Calories 917 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g75%

Cholesterol 148mg49%

Sodium 998mg43%

Potassium 567mg16%

Carbohydrates 165g55%

Fiber 4g17%

Sugar 129g143%

Protein 15g30%

Vitamin A 870IU17%

Vitamin C 2.9mg4%

Calcium 318mg32%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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