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Classic Carrot Cake Recipe

Classic Carrot Cake Recipe photo by Taste of Home

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I entered this yummy, moist carrot cake in a Colorado Outfitters Association dessert contest, and it took first place! —Cheri Eby, Gunnison, Colorado

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Classic Carrot Cake Recipe

Prep: 30 min. Bake: 35 min. + cooling

Yield: 12 Servings

30 35 65

Ingredients

1 can (8 ounces) unsweetened crushed pineapple
2 cups shredded carrots
4 eggs
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup chopped walnuts
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Directions

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.
Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12 servings.

Originally published as Classic Carrot Cake in Taste of Home February/March 2008, p15

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Reviews for Classic Carrot Cake

Classic Carrot Cake

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Reviewed on Feb. 27, 2012 by Colorado_Cookie

How long do you bake it as a 3-layer cake and please let me know if you use 8" or 9" pans.

Reviewed on Nov. 09, 2011 by jkrausz17

This recipe is amazing.....nothing but rave reviews from my family. I added raisins to the cake for a little more flavor!

Reviewed on Oct. 16, 2011 by carolynstowers

I have made 1/2 of this recipe since frist view. It has alway came out delicious except the last time I bake this carrot cake. What I did incorrectly was to beat the ingredients too much and turned the first ingredients to slush. Please, don't over beat. Because, this is a very good recipe.

Reviewed on Sep. 08, 2011 by carollm

This is the best carrot cake recipe I've ever tried. It's fast, easy and best of all, it always turns out. You can make it a day or two ahead and it's even better then.

Reviewed on Aug. 18, 2011 by army_wife

I must admit I made an account on here just to rate this recipe. This is by far the best carrot cake I have ever tasted. The frosting and the cake are both delicious. The only thing I did differently was I did heaping tsps of the cinnamon. but other than that I just stuck directly to the recipe. I highly recommend making this cake. I made it in a bundt pan which took about 10 min longer to cook in my oven. There was a ton of frosting but that was just fine with me because I like my frosting to go on a bit thick. YUM!

Reviewed on Aug. 14, 2011 by s_pants

I made this for a birthday celebration at my sister's work. I personally did not eat any, but she told me that everyone thought this was the best carrot cake they had ever had and even people who don't like carrot cake liked it. I left out the nuts and made it a 3 layer round cake instead. If you want to remove from the pans to frost, make sure you grease well AND FLOUR the pans. The icing tasted really good, but it was difficult to frost between the layers and the entire cake, but my sister said it tasted fine with the amount there was. Just made it tricky to look pretty. Oh, and I added carrot curls in the middle on top for presentation.

Reviewed on Jun. 26, 2011 by TeciaLittia

This is the only Carrot Cake I bake & it stays moist & delicious even after a couple of days, if any leftover. Sometimes I add about 1/4 cup coconut flakes but it doesn't need it.

Reviewed on May. 15, 2011 by DianeBrookbank

This is outstanding. We don't eat nuts - just left them out and it was WONDERFUL!

Reviewed on Apr. 25, 2011 by Janice24

This was a hit for our Easter dinner. I did substitute 1/2 cup unsweetened applesauce for 1/2 the oil and it still was delicious.

Reviewed on Apr. 25, 2011 by jenny73

This cake is wonderful. My family loved it!

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