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Carrot Cake Recipe

Carrot Cake Recipe

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. YIELD:12 servings

Ingredients

  • 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
  • CREAM CHEESE FROSTING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional chopped nuts

Directions

  • 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.

Nutritional Facts

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

Reviews for Carrot Cake

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MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 26, 2015

"This was fantastic!"

MY REVIEW
Reviewed Nov. 1, 2015

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

MY REVIEW
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."

MY REVIEW
Reviewed May. 14, 2015

"I have this in the oven now. But I forgot to add the vanilla. Will it still be ok or should I start over?"

MY REVIEW
Reviewed Mar. 6, 2015

"My husband loves this cake but I add 1 cup raisen to it per hubbys request. He is in heaven when he eats it."

MY REVIEW
Reviewed Feb. 4, 2015

"Best carrot cake ever. I have a lot of extra friends because of this cake. :)"

MY REVIEW
Reviewed Feb. 4, 2015

"This recipe is ok. It's probably not the "best" recipe out there. The frosting wasn't sweet enough to me. I don't like the frosting to be too sweet or anything but it just didn't seem like the right amount of sweetness. So, if you really don't like the frosting to be too sweet then you'll probably love this recipe. I've had a lot better so I couldn't rate it a 5 star."

MY REVIEW
Reviewed Jan. 30, 2015

"Great recipe! Everyone here loves it!"

MY REVIEW
Reviewed Jan. 19, 2015

"Wonderful recipe. Halved the coconut and added raisins. Also used coconut oil. It was a huge hit. I made mine in a bundt pan. If you do this, you must really grease your pan extra well."

MY REVIEW
Reviewed Oct. 31, 2014

"I baked this for my mother and she claimed it was the best carrot cake she'd ever tasted, and though I am not a big fan, I was impressed with the taste as well! I cut the oil (I used peanut) by half and used the juice from the crushed pineapple to make up for the liquid. I completely forgot to add the vanilla extract, but I don't think it would even be necessary because you couldn't tell that anything was missing. I baked these in cupcake tins and didn't bother frosting them when they were done. That cut the calories down to about 225 per cupcake!"

MY REVIEW
Reviewed Oct. 7, 2014

"This is my husband's favorite cake. I love it too. I have made this several times."

MY REVIEW
Reviewed Sep. 26, 2014

"got many raves on this one....awesomeness in every bite!!"

MY REVIEW
Reviewed Sep. 14, 2014

"Made this for an office party and everybody loved it. I made this in a bundt pan, it was baked perfectly in exactly one hour. I made no changes to the original recipe (except omitting nuts for coworkers with nut allergies), it was excellent as-is."

MY REVIEW
Reviewed Aug. 16, 2014

"Wonderful carrot cake! It weighs a ton! Every time I've made it several times and people always ask me for the recipe."

MY REVIEW
Reviewed Apr. 7, 2014

"Someone suggested to reduce the amount of oil in this recipe - has anyone done that with good results?"

MY REVIEW
Reviewed Dec. 1, 2013

"This is a good carrot cake recipe. It is close to a recipe that I lost. My family raved about how good it tasted. The cake was very moist and the icing had just enough sweetness for the cake. I will be making this cake again."

MY REVIEW
Reviewed Oct. 30, 2013

"Great carrot cake recipe. I did make a couple changes like others before me. I used 1/2 whole wheat flour and half regular flour. I also substituted for the oil, but unlike others I didn't have any applesauce available. I did have a jar of apple butter so I used that. I reduced the sugar by half since the apple butter is already sweetened. I used carrots straight out of my garden shredded in a food processor. I was also short one egg, only had 2. But it didn't seem to bother the cake in the slightest. This cake turned out moist and delicious."

MY REVIEW
Reviewed Oct. 26, 2013

"I love this cake and usually I don't even eat carrot cake! The pineapple and coconut don't overpower the carrots but lend a nice sweetness and moistness. I've made it several times- I think it is best if you use petite baby carrots (shredded) rather than big carrots. The petite babies are more tender and sweet."

MY REVIEW
Reviewed Oct. 14, 2013

"Great carrot cake"

MY REVIEW
Reviewed Jul. 1, 2013

"Best carrot cake I ever had. Very moist and always receive complements on how good it is. I add raisins instead of nuts. Delicious!"

MY REVIEW
Reviewed May. 17, 2013

"I did not do the frosting this time, but I will next time. This made a moist tasty cake that I baked for a baby shower."

MY REVIEW
Reviewed Mar. 27, 2013

"Easy . loved the pineapple suggestion!"

MY REVIEW
Reviewed Mar. 26, 2013

"This is a wonderfully tasty carrot cake. Make sure though that you drain the pineapple. I missed that step the first time I made it and it did not come out right. However, have made it twice since then and it has turned out perfect."

MY REVIEW
Reviewed Aug. 26, 2012

"Made this for my dads birthday. Excellent, very moist and was easy to make."

MY REVIEW
Reviewed Apr. 17, 2012

"Moist & full of flavor! The only thing I will do different next time is add some raisins. YUM! I did use store-bought cream cheese frosting though, to save time."

MY REVIEW
Reviewed Apr. 4, 2012

"I substituted 1 cup of oil with 1 cup of applesauce, baked it in a glass dish (that's all I have) and reduced the cook time to 40 min and it came out fabulous! Sooo moist and delicious!"

MY REVIEW
Reviewed Feb. 28, 2012

"This cake was amazing! I used pecans and walnuts. Super moist! I made it for a baby shower and the icing was the perfect consistency for decorationg. I wish I could post a picture of the cake...it was beautiful!"

MY REVIEW
Reviewed Jan. 3, 2012

"An extremely easy recipe and wonderful dessert. I used my electric food chopper for the carrots. It was a quick and easy - you just have to pulse it a few times and then run it until the carrots are finely chopped. The frosting is well balanced with creaminess and not too sweet. This was the first time that I made this cake - but definitely not the last!"

MY REVIEW
Reviewed Jan. 2, 2012

"This is an extremely easy recipe and an absolutely delicious cake - moist, flavorful, and attractive - a real winner! I used a food chopper to "grate" the carrots and it worked fine. I cut the into small pcs., pulsed the chopper a few times and then ran it until the carrots were reduced to tiny pcs. The Cream cheese frosting was perfectly balanced with creaminess and sweetness - not too much of either."

MY REVIEW
Reviewed Nov. 29, 2011

"This is the second time that I've made this recipe, and like the previous reviewer, they all raved about this recipe. I think that part of the moistness of this cake comes from adding in the pineapple. I'll definitely be making this again and again!"

MY REVIEW
Reviewed Jul. 11, 2011

"Excellent cake! Very moist and great frosting!"

MY REVIEW
Reviewed Mar. 1, 2011

"As reviewers have said, this cake is very moist and has a wonderful taste. The icing really makes it -not too sweet, great flavor."

MY REVIEW
Reviewed Feb. 7, 2011

"This is the best carrot cake I have ever had! I'm curious to use applesauce instead of the oil next time as noted by the reviewer below. It will definitely make it a healthier version & hopefully the taste won't change."

MY REVIEW
Reviewed Jan. 30, 2011

"That was supposed to say i used applesauce instead of oil."

MY REVIEW
Reviewed Jan. 30, 2011

"This recipe was very good! I substituted half of the flour for whole wheat flour and used home made apple sauce (2 pureed apples) for the oil. I also added a cup of raisins that I boiled and then cooled to make them more plump. Then I made them into cupcakes instead of a cake and reduced the bake time to 20 minutes. They turned out WONDERFUL! You would never know this was a healthy recipe! I will definitely be making these again!"

MY REVIEW
Reviewed Jan. 9, 2011

"This is the best carrot cake and so easy to make."

MY REVIEW
Reviewed Sep. 26, 2010

"The absolutely best carrot cake i have ever made and had!!!!!!!!! everyone in my family loved it."

MY REVIEW
Reviewed Sep. 2, 2010

"I have made this for 2 different occasions - and everyone LOVED it! Actually, some of the people from the first occasion were at the 2nd one, and they were so excited to get to eat it again :)"

MY REVIEW
Reviewed May. 6, 2010

"Sorry, I forgot to add the rating in my last posting! If there were 10 stars, I would give it that!"

MY REVIEW
Reviewed May. 6, 2010

"Easy to make, moist and delicious! It's always a hit with family and friends! You'll love it too!"

MY REVIEW
Reviewed Apr. 5, 2010

"Everyone describes this cake as "moist," and it is also so tasty! It was even better the next day! Mmmm!"

MY REVIEW
Reviewed Feb. 23, 2010

"I got this recipe in the very first issue of Taste Of Home. Everybody that has ate this cake just love's it. I haven't made a differant carrot in year it's the best....."

MY REVIEW
Reviewed Jan. 9, 2010

"Great carrot cake and very moist. I added raisins and it was a hit!"

MY REVIEW
Reviewed Dec. 31, 2009

"This is my favorite carrot cake recipe. I have never eaten a better carrot cake!"

MY REVIEW
Reviewed Dec. 24, 2009

"This was the first "from scratch" cake I ever made and it was well worth it. My Dan's face when he took the first bite said, "I've died and gone to heaven". I make it three times a year -- Father's Day, Dan's birthday, and Thanksgiving. It's REALLY good!"

MY REVIEW
Reviewed Dec. 1, 2009

"This was very delicious and not too sweet."

MY REVIEW
Reviewed Oct. 26, 2009

"I love this recipe...I used whole wheat flour instead of all-purpose flour...It was delicious."

MY REVIEW
Reviewed Apr. 6, 2009

"I came across this recipe when I was doing a wedding cake and the groom requested i also make a carrot cake. It has been a favorite ever since and I'm always sharing the recipe."

MY REVIEW
Reviewed Dec. 27, 2007

"lower the amount of oil, this cake had a strong oily taste"

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