Famous Edward Delling Williams Carrot Cake Recipe

Edward Delling Williams carrot cake recipe is a rich, spiced dessert made with grated carrots, crushed pineapple, warm spices, and a classic cream cheese frosting.

My Baking Addiction loves this version for its deep flavor and moist texture. The Edward Delling Williams carrot cake recipe is incredibly delicious, well-balanced between sweet and spice, and it holds together beautifully.

I made this Edward Delling Williams carrot cake recipe because I wanted something comforting and full of character. I’ve made this recipe several times now and each time it gets better.

I’ve added my own twist to it and will now walk through each step so you can bake Edward Delling Williams carrot cake recipe just right.

Edward Delling Williams Carrot Cake Recipe

The Edward Delling Williams carrot cake recipe is a rich, rustic, and deeply flavorful dessert that combines the earthiness of freshly grated carrots with the natural sweetness of crushed pineapple and warm spices like cinnamon, nutmeg, and ginger.

Edward Delling Williams carrot cake recipe a moist, dense cake that holds together beautifully, with layers that stay tender but never soggy. The cake is sweetened with both granulated and brown sugar, giving it depth and a slight molasses-like richness.

Topped with a thick, creamy cream cheese frosting, it’s a beautifully balanced cake not too sweet, not too heavy just indulgent enough.

It’s the kind of recipe that feels homemade, honest, and full of care, just like something you’d find in a charming French bistro or Edward’s own kitchen.

How To Make Edward Delling Williams Carrot Cake Recipe?

Prep time: 25 minutes

Baking time: 45 minutes

Total time: About 1 hour 10 minutes (including cooling)

Course: Dessert / Snack

Cuisine: American Southern-inspired

Yield: 10 servings

Kitchen Utensils Needed

• 2 x 8-inch round cake pans
• Mixing bowls (at least two)
• Electric mixer or hand whisk
• Wooden spoon or spatula
• Grater (for the carrots)
• Sieve (for flour if you want to be extra careful)
• Measuring cups & spoons
• Offset spatula
• Cooling rack
• Serrated knife

Ingredients

For the Cake:

• 1 cup granulated sugar
• 1 cup packed brown sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 2 cups grated carrots (about 4 medium carrots)
• ½ cup crushed pineapple, drained well
• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1½ tsp ground cinnamon
• 1 tsp pure vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

Step 1: Preheat & Prep

First things first: preheat your oven to 350°F (175°C). Then, grease and line two 8-inch round cake tins with parchment paper. I like to butter the sides and dust with a bit of flour too helps prevent sticking.

Step 2: Cream the Butters & Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This takes about 3-4 minutes with an electric mixer. Don’t rush this it sets the base for a nice texture.

Step 3: Add the Eggs & Vanilla

Crack in the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix again. The batter should be smooth and slightly glossy at this point.

Step 4: Fold in the Carrots & Pineapple

Now, stir in the grated carrots and drained pineapple. Use a wooden spoon or spatula here no need to beat. This is where the real moisture and texture magic happens.

Step 5: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, ginger, and cinnamon. All those warming spices? That’s what gives carrot cake its soul.

Step 6: Combine Wet & Dry

Gently fold the dry ingredients into the wet mixture in 2 or 3 additions. Don’t overmix  just until everything is combined. The batter will be thick, and that’s exactly what you want.

Step 7: Bake

Divide the batter evenly between the two prepared pans. Smooth out the tops with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Let the cakes cool in their tins for about 10 minutes, then turn them out onto a wire rack to cool completely. And yes completely. Don’t even think about frosting a warm cake unless you like gooey messes.

Step 9: Make the Frosting

In a large bowl, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar gradually, one cup at a time, mixing well after each addition. Finally, mix in the vanilla extract. The frosting should be thick, smooth, and spreadable.

Step 10: Level the Cakes (Optional)

If your cakes have domed a little on top, you can trim them flat with a serrated knife. That way your frosting goes on evenly. Totally optional, but I do it for a clean finish.

Step 11: Assemble the Cake

Place one cake layer on your serving plate. Spread a thick layer of frosting over it. Top with the second layer, then frost the top and sides generously. Use an offset spatula or even the back of a spoon rustic is beautiful here.

Step 12: Chill & Serve

Pop the cake in the fridge for 20 minutes to help set the frosting before slicing  if you can wait that long. Then slice up and serve. I like mine with a hot cup of coffee or a glass of cold milk. Bliss.

Nutrition Facts Of Edward Delling Williams Carrot Cake Recipe

Nutrition	Amounts
Calories	520 kcal
Fat	28g
Saturated Fat	14g
Cholesterol	90mg
Carbohydrates	65g
Sugar	46g
Protein	5g
Fiber	2g
Sodium	320mg

Why My Recipe Works

My Edward Delling Williams carrot cake recipe works because it balances flavor, texture, and moisture in every layer. The grated carrots and crushed pineapple keep the cake incredibly moist without making it heavy.

Brown and white sugars bring depth and structure, while warm spices like cinnamon, nutmeg, and ginger add just the right amount of warmth.

The cake holds together perfectly, thanks to a balanced flour-to-fat ratio. The cream cheese frosting adds a tangy contrast that complements the sweetness. Each step is simple but intentional, resulting in a rich, tender, and satisfying cake every single time.

Why You Should Try This Recipe Today

You should try this Edward Delling Williams carrot cake recipe today because it’s the kind of bake that delivers comfort, flavor, and satisfaction in every bite. It’s easy to follow, uses simple ingredients, and the results are consistently impressive.

The carrot cake comes out moist, spiced just right, and finished with a smooth, tangy cream cheese frosting that brings everything together.

Whether you’re baking for friends, family, or just for yourself, this Edward Delling Williams carrot cake recipe hits the mark. It’s not overly sweet, not too dense just honest, homemade goodness that’s worth every minute in the kitchen.

How To Decorate and Serve Edward Delling Williams Carrot Cake

Once your cake is fully cooled, it’s time to bring it to life with that creamy, tangy cream cheese frosting. Use a spatula or butter knife to spread a thick, even layer over the top.

If you baked two round cakes, you can slice each layer horizontally and add frosting between them for a beautiful layered effect.

For decoration, sprinkle chopped toasted walnuts or pecans on top to add crunch and a rustic touch. A light dusting of cinnamon or a few carrot-shaped fondant decorations can also make it look extra special.

When serving, cut into generous slices this cake is rich and satisfying. It pairs wonderfully with a cup of coffee or tea. Leftovers can be stored in the fridge, tightly covered, for up to four days and taste even better the next day.

Expert Tips

• Always grate fresh carrots yourself pre-shredded carrots can be dry and less flavorful.
• Make sure to drain the crushed pineapple really well to avoid a soggy cake.
• Use room temperature eggs and butter for smoother batter and better texture.
• Don’t overmix once you add the flour; mix just until combined to keep the cake tender.
• Test the cake with a toothpick near the end of baking to avoid overbaking.
• Let the cake cool completely before frosting to prevent the cream cheese from melting.
• For extra flavor, toast some chopped nuts and fold them in with the carrots.

Nutrition Benefits of Edward Delling Williams Carrot Cake

This Edward Delling Williams carrot cake recipe offers more than just great taste. The grated carrots provide a good dose of vitamin A and fiber, which support eye health and digestion.

Pineapple adds vitamin C and natural sweetness without extra refined sugars. Using both brown and white sugar balances flavor while keeping the sweetness moderate.

The spices cinnamon, nutmeg, and ginger—not only add warmth but also come with antioxidants and anti-inflammatory properties. Eggs contribute protein and essential nutrients like vitamin B12.

The cream cheese frosting adds calcium and healthy fats, though it’s best enjoyed in moderation. Overall, this cake strikes a good balance between indulgence and nourishment, making it a satisfying treat that feels a little wholesome.

Additions And Substitutions

Here are some helpful additions and substitutions you can try with the Edward Delling Williams carrot cake recipe to suit your taste or dietary needs:

Additions:

• Chopped nuts: Walnuts, pecans, or almonds add a lovely crunch and nutty flavor.
• Raisins or sultanas: For bursts of natural sweetness and chewy texture.
• Shredded coconut: Adds a tropical twist and extra moisture.
• Orange zest: Brightens the flavor with a citrus note that complements the spices.
• Crystallized ginger: Small pieces add a spicy kick and texture contrast.

Substitutions:

• Flour: Use whole wheat flour for a nuttier flavor and more fiber, but expect a denser cake. Gluten-free flour blends work too—just ensure they’re suitable for baking.
• Butter: Swap for coconut oil or a neutral vegetable oil if you want a dairy-free or lighter option.
• Sugar: Replace granulated sugar with coconut sugar or maple syrup (adjust liquids accordingly). Brown sugar can be substituted with muscovado or dark maple sugar for deeper flavor.
• Cream cheese frosting: For a dairy-free alternative, try coconut cream-based frosting or a vegan cream cheese version.
• Eggs: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) or commercial egg replacers for a vegan cake.

Storage Recommendations

To keep your Edward Delling Williams carrot cake recipe fresh and delicious, store it properly:

➤ Room Temperature: If you plan to eat it within a day, keep the cake covered loosely with a cake dome or plastic wrap at room temperature. Avoid direct sunlight or heat.

➤ Refrigeration: Because of the cream cheese frosting, store the cake in an airtight container or cover it tightly with plastic wrap and keep it in the fridge. This will keep it fresh for up to 4-5 days.

➤ Freezing: You can freeze the cake for longer storage. Wrap the unfrosted cake layers tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2-3 months. Thaw overnight in the fridge, then frost before serving.

Conclusion

This Edward Delling-Williams carrot cake recipe is truly one of the best and most delicious cakes I’ve ever made. Every time I bake it, I enjoy the rich flavors, moist texture, and perfect balance of spices.

Sharing this recipe feels special because I want you to experience the same joy I do when slicing into this beautiful Edward Delling Williams carrot cake recipe. It’s simple to follow, rewarding to bake, and absolutely delightful to eat.

I hope you love making and enjoying this Edward Delling Williams carrot cake recipe as much as I do!

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