Carrot Cake Recipe
Carrot Cake Recipe photo by Taste of Home

Carrot Cake Recipe

Publisher Photo
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 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.

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.

Reviewed Apr. 7, 2014

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

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.

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.

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