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
Featured In: Top 10 Cake Recipes
TOTAL TIME: Prep: 35 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 1 hour + cooling
MAKES: 16 servings


  • 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
  • 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.


  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

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Cortezcarlotta User ID: 8643485 238523
Reviewed Dec. 1, 2015

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

SaraN797 User ID: 8536115 232770
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."

zubov56 User ID: 4057981 226069
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."

Budzmom User ID: 1014063 102962
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."

michelle4773 User ID: 5599211 149193
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!"

klboone User ID: 4556966 95958
Reviewed Dec. 23, 2010

"Absolutely the best carrot cake I have ever eaten. I just made this cake for a family Christmas party and it was a huge hit! I followed the recipe exactly and would not change a thing. YUMMY!!!"

Diana Jandura User ID: 4330457 150120
Reviewed Aug. 7, 2009

"This was Truly the best Carrot cake I have ever made !!!"

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