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Carrot Cake Recipe
Carrot Cake Recipe photo by Taste of Home

Carrot Cake Recipe

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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 serving (1 piece) equals 785 calories, 46 g fat (12 g saturated fat), 76 mg cholesterol, 326 mg sodium, 91 g carbohydrate, 2 g fiber, 7 g 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

Nutritional Facts

1 serving (1 piece) equals 785 calories, 46 g fat (12 g saturated fat), 76 mg cholesterol, 326 mg sodium, 91 g carbohydrate, 2 g fiber, 7 g protein.

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Reviewed Jan. 30, 2015

"Great recipe! Everyone here loves it!"

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."

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!"

Reviewed Oct. 7, 2014

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

Reviewed Sep. 26, 2014

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

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