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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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(21-30) of 46 reviews

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Reviewed on Apr. 22, 2011 by trujinx

Great recipe ! Everyone at work loved it and even took pieces home for their dinner dessert ! ( I cheated and used canned cream cheese frosting only because I ran out of time.. but still tasted FABULOUS !! )

Reviewed on Apr. 02, 2011 by jax4787

The cake was pretty good. I do not know if I would make it again, I might try a different recipe. I did not like the frosting and it made way to much for the cake.

Reviewed on Apr. 01, 2011 by RuthStew

I am like a previous reviewer, weirich. I would like to know the nutrients.

Ruth

Reviewed on Mar. 27, 2011 by itsnanayall

I made this cake several times, but I make it in 3 layers. I even entered it in a company bake contest. I won 1st prize. Thanks for this easy cake recipe. I serve it with sliced assorted cheeses.

Reviewed on Mar. 20, 2011 by weirich

I would like to know the nutrients for this receipt. I have changed some ingredients to make it more diabetic friendly, but am still worried about the total carbs.

Reviewed on Mar. 17, 2011 by gk33061

I made this cake for a co-worker's birthday. The entire staff loved it. The cake is very moist and the frosting is wonderful. The recipe is easy to make. I'll definitely make it again.

Reviewed on Feb. 03, 2011 by Ubaldo

I love this recipe, very moist and delicious. I kept to the recipe as it was except for the frosting. For the frosting I used:

-1 package cream cheese

-1/2 cup of butter

-3 tsp of vanilla extract

-2 cups of confectioners sugar

I changed the frosting because my wife doesn't like it too cream cheesy. If you do, then keep it just the same, it was delicious.

Reviewed on Jan. 31, 2011 by skm59

This is a excellent recipe. very moist cake and frosting isgreat!. Everyone loved the cake. will be making again.

Reviewed on Nov. 23, 2010 by jessiefl245

This is absolutely the best carrot cake ever. I made it for a co-worker and everyone was eating it, even the ones that said they didn't like carrot cake. They said it was the best they have eaten also.

Reviewed on Nov. 02, 2010 by Greta's Granny

Easy - moist - delicious. Cake and frosting rock! Made it once and was thrilled. Made it several times since then and thrilled a lot of folks... Good choice!

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