Carrot Cake Recipe
Carrot Cake Recipe photo by Taste of Home

Carrot Cake Recipe

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4.5 51 58
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This wonderful recipe dates back to my great-grandmother! You'll love the texture this pretty, moist cake gets from pineapple, coconut and, of course, carrots! Its traditional cream cheese frosting adds just the right touch of sweetness. —Debbie Jones, California, Maryland
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1-1/2 cups canola oil
  • 2 cups finely grated carrots
  • 1 teaspoon vanilla extract
  • 1 cup well-drained crushed pineapple
  • 1 cup flaked coconut
  • 1 cup chopped nuts
  • 2 packages (3 ounces each) cream cheese, softened
  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional chopped nuts

Nutritional Facts

1 piece: 785 calories, 46g fat (12g saturated fat), 76mg cholesterol, 326mg sodium, 91g carbohydrate (69g sugars, 2g fiber), 7g protein


  1. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Carrot Cake in Taste of Home February/March 1993, p25

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Reviewed Jan. 22, 2016

"I didn't like it at all.

You get much better dough if u combine first eggs, sugar and oil and then add the other stuff. Make a huge differenc.
Its way too oily. I throw away first dough and took then only a bit more than 1/2 cup of oil.
Its also too much sugar. I reduced it to 1/2 cup and it was sweet too.
First cake wasted"

Reviewed Jan. 18, 2016

"I thought I had everything when I started to make this carrot cake. I didn't have any coconut, so I put in a cup of raisins, instead. The cake was extremely moist and my family enjoyed it. I will make it again and make sure that next time have coconut. I also only used 2 cups of powdered sugar in the frosting and 3 tablespoons of butter. The frosting was sweet enough without the extra cup of sugar."

Reviewed Dec. 26, 2015

"This was fantastic!"

Reviewed Nov. 1, 2015

"Amazing recipe! Just made this last night and it came out sooooo moist! Definitely using it again."

Reviewed Jul. 9, 2015

"I just harvested some carrots in the garden when I decided to make this. I had to make some substitutions because I didn't have all the ingredients in the house. I used two Jumbo eggs instead of three normal sized eggs. One crushed peeled apple (used food processor) instead of pineapple. No vanilla. No nuts. I grated the carrots but then pluses them in the processor with dry goods cause I didn't think it was chopped enough.

As far as the frosting: I had half a package of cream cheese and some confession sugar
Taste was good. Could have used more carrots and vanilla."

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