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Best Carrot Cake

 Best Carrot Cake
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
16 ServingsPrep: 35 min. Bake: 1 hour + cooling

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

Directions

  • 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 of 2

Best Carrot Cake (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: 1 slice equals 621 calories, 32 g fat (6 g saturated fat), 55 mg cholesterol, 235 mg sodium, 81 g carbohydrate, 2 g fiber, 7 g protein.