Best Carrot Cake Recipe

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After a bite of this cake, you'll be on cloud nine. It is a wonderful recipe and love to serve it to friends and family.—Geri Frahm, Gretna, Nebraska
TOTAL TIME: Prep: 35 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 1 hour + cooling
MAKES: 16 servings

Ingredients

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

Nutritional Facts

1 slice: 621 calories, 32g fat (6g saturated fat), 55mg cholesterol, 235mg sodium, 81g carbohydrate (60g sugars, 2g fiber), 7g protein

Directions

  1. In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.
  2. Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
  3. For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator. Yield: 16 servings.
Originally published as Moist Carrot Cake in Light & Tasty

Reviews for Best Carrot Cake

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 1, 2015

"Wonderful recipes look forward to trying them I rate it five stars"

MY REVIEW
Reviewed Sep. 12, 2015

"The cake came out moist and delicious. Be warned, though, this cake is DENSE. I couldn't believe how heavy it was when I picked it up. A tiny slice is all you'll need."

MY REVIEW
Reviewed May. 8, 2015

"My Mother's recipe was a lot like this one. The only difference was that she would soak the golden raisins in rum until they plumped up and then add them in, along with the carrots, pineapple and walnuts."

MY REVIEW
Reviewed Mar. 31, 2013

"This is absolutely the BEST carrot cake I have ever had. Even my husband is eating it, and he hates carrots. Its perfect the way it is.....not much left of it now, but will definitely make it again."

MY REVIEW
Reviewed Mar. 13, 2011

"I'm not a carrot cake fan, but this cake is the absolute BEST cake I've ever had! SUPER moist!!! A huge hit at our family gathering!!! I will ONLY use this recipe when I need to make a carrot cake again. Thanks for sharing!"

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