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Mrs. Thompson's Carrot Cake Recipe

Mrs. Thompson's Carrot Cake Recipe photo by Taste of Home

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I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It’s requested for many family gatherings and celebrations. — Becky Wachob, Kelly, Wyoming

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Mrs. Thompson's Carrot Cake Recipe

Prep: 30 min. Bake: 35 min.

Yield: 15 Servings

30 35 65

Ingredients

3 cups shredded carrots
1 can (20 ounces) crushed pineapple, well-drained
2 cups sugar
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners' sugar

Directions

In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.
Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Cover and refrigerate leftovers. Yield: 15 servings.

Nutritional Facts 1 piece equals 552 calories, 25 g fat (7 g saturated fat), 81 mg cholesterol, 269 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Mrs. Thompson's Carrot Cake in Taste of Home February/March 2013

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Reviews for Mrs. Thompson's Carrot Cake

Mrs. Thompson's Carrot Cake

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Reviewed on Apr. 03, 2013 by smstillinger

Very moist and tasty. I made it for a potluck and everyone said how good it was. I've noticed that a lot of other carrot cake recipies call for coconut, which I don't like, so this was perfect for me.

Reviewed on Apr. 03, 2013 by smstillinger

Reviewed on Mar. 17, 2013 by fgilbreth

Very bland, so I doubled the cinnamon and added a little nutmeg too. I also topped the icing with chopped pecans for a little extra texture and taste. It was delicious after the additions.

Reviewed on Mar. 17, 2013 by fgilbreth

Very bland, so I doubled the cinnamon and added a little nutmeg too. It was delicious after the spice additions.

Reviewed on Mar. 13, 2013 by cathypaylo

This was a yummy carrot cake. Very easy to make; however I think walnuts would have added to the texture. Cooking time was as stated for my oven.

Reviewed on Mar. 08, 2013 by kics

I've been a "home baker" for years...This is the best Carrot Cake Recipe I've ever tried; and I want to say, "Thanks" to Becky for sharing a new, fantastic recipe ~~Congratulations on a 1st Place!

Reviewed on Mar. 04, 2013 by cantgetpastthispoint

I made this cake as a layer cake and doubled the frosting recipe. I think this is a good recipe, but it would be better with a cup of walnuts added.

Reviewed on Feb. 12, 2013 by cnymom

Excellent cake! I followed recipe, but added chopped pecans on the frosting. I also cooked mine longer than the recipe stated because it wasn't done. I received rave reviews from friends who enjoyed this cake!

Reviewed on Feb. 01, 2013 by WOODSNANCY

This cake is very good altho the time is not long enough. It took about 50 min. instead of the 35-40 minutes.

Reviewed on Feb. 01, 2013 by gingerriss

amazing....simply amazing. I made it with out changing anything. After I put the frosting over it I put it in the fridge to get cold. So so so super good

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