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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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(11-13) of 13 reviews

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Reviewed on Jan. 26, 2013 by apross

Very tasty, everyone enjoyed the cake and I will definately make it again!

Reviewed on Jan. 26, 2013 by aug2295

Perfect carrot cake recipe. I was out of canola oil and used 1/2 c butter and 1/2 c olive oil instead.

Reviewed on Jan. 25, 2013 by keverwann

The cake was very moist and the frosting was fabulous; a bit on the thick side if anything, but I generally frost my cakes with less frosting. The sides browned more than I wanted them to (I cooked it in an aluminum pan, greased with Crisco, for 37 minutes). I would have liked larger chunks of pineapple since the crushed didn't add anything to the texture of the cake. I also appreciated the fact that this cake does not have raisins.

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