Carrot Cake Recipe
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1-1/2 cups canola oil
- 2 cups finely grated carrots
- 1 teaspoon vanilla extract
- 1 cup well-drained crushed pineapple
- 1 cup sweetened shredded 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
- 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 13x9-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.
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
"The best carrot cake I've ever eaten, never fails, everyone raves about it."
"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"
"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."
"This was fantastic!"
"Amazing recipe! Just made this last night and it came out sooooo moist! Definitely using it again."
"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 sugarTaste was good. Could have used more carrots and vanilla."
"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 husband loves this cake but I add 1 cup raisen to it per hubbys request. He is in heaven when he eats it."
"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."
"Great recipe! Everyone here loves it!"
"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."
"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!"
"This is my husband's favorite cake. I love it too. I have made this several times."
"got many raves on this one....awesomeness in every bite!!"
"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."
"Wonderful carrot cake! It weighs a ton! Every time I've made it several times and people always ask me for the recipe."
"Someone suggested to reduce the amount of oil in this recipe - has anyone done that with good results?"
"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."
"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."
"Great carrot cake"
"Best carrot cake I ever had. Very moist and always receive complements on how good it is. I add raisins instead of nuts. Delicious!"
"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."
"Easy . loved the pineapple suggestion!"
"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."
"Made this for my dads birthday. Excellent, very moist and was easy to make."
"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."
"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!"
"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!"
"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."
"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!"
"Excellent cake! Very moist and great frosting!"
"As reviewers have said, this cake is very moist and has a wonderful taste. The icing really makes it -not too sweet, great flavor."
"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."
"That was supposed to say i used applesauce instead of oil."
"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!"
"This is the best carrot cake and so easy to make."
"The absolutely best carrot cake i have ever made and had!!!!!!!!! everyone in my family loved it."
"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 :)"
"Sorry, I forgot to add the rating in my last posting! If there were 10 stars, I would give it that!"
"Easy to make, moist and delicious! It's always a hit with family and friends! You'll love it too!"
"Everyone describes this cake as "moist," and it is also so tasty! It was even better the next day! Mmmm!"
"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....."
"Great carrot cake and very moist. I added raisins and it was a hit!"
"This was very delicious and not too sweet."
"I love this recipe...I used whole wheat flour instead of all-purpose flour...It was delicious."
"lower the amount of oil, this cake had a strong oily taste"