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Carrot Cake Recipe

Carrot Cake Recipe photo by Taste of Home

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This wonderful recipe dates back to my great-grandmother! You'll love the texture this pretty, moist cake gets from pineapple, coconut and, of course, carrots! Its traditional cream cheese frosting adds just the right touch of sweetness. —Debbie Jones, California, Maryland

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Carrot Cake Recipe

Prep: 20 min. Bake: 50 min.

Yield: 12 Servings

20 50 70

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1-1/2 cups canola oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup flaked coconut
1 cup chopped nuts
CREAM CHEESE FROSTING:
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Additional chopped nuts

Directions

In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 785 calories, 46 g fat (12 g saturated fat), 76 mg cholesterol, 326 mg sodium, 91 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Carrot Cake in Taste of Home February/March 1993, p25

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Reviews for Carrot Cake

Carrot Cake

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Reviewed on May. 06, 2010 by fgilbreth

Easy to make, moist and delicious! It's always a hit with family and friends! You'll love it too!

Reviewed on Apr. 05, 2010 by nikispangler

Everyone describes this cake as "moist," and it is also so tasty! It was even better the next day! Mmmm!

Reviewed on Feb. 23, 2010 by pamela1961

I got this recipe in the very first issue of Taste Of Home. Everybody that has ate this cake just love's it. I haven't made a differant carrot in year it's the best.....

Reviewed on Jan. 09, 2010 by redfromsun

Great carrot cake and very moist. I added raisins and it was a hit!

Reviewed on Dec. 31, 2009 by mglaser

This is my favorite carrot cake recipe. I have never eaten a better carrot cake!

Reviewed on Dec. 24, 2009 by lindathomas

This was the first "from scratch" cake I ever made and it was well worth it. My Dan's face when he took the first bite said, "I've died and gone to heaven". I make it three times a year -- Father's Day, Dan's birthday, and Thanksgiving. It's REALLY good!

Reviewed on Dec. 01, 2009 by Redriogrand

This was very delicious and not too sweet.

Reviewed on Oct. 26, 2009 by hendia1

I love this recipe...I used whole wheat flour instead of all-purpose flour...It was delicious.

Reviewed on Apr. 06, 2009 by larhoads

I came across this recipe when I was doing a wedding cake and the groom requested i also make a carrot cake. It has been a favorite ever since and I'm always sharing the recipe.

Reviewed on Dec. 27, 2007 by AngiePan

lower the amount of oil, this cake had a strong oily taste

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