Classic Carrot Cake Recipe
Classic Carrot Cake Recipe photo by Taste of Home
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Classic Carrot Cake Recipe

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4.5 76 78
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I entered this yummy, moist carrot cake in a Colorado Outfitters Association dessert contest, and it took first place! —Cheri Eby, Gunnison, Colorado
Featured In: Top 10 Cake Recipes
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 12 servings


  • 1 can (8 ounces) unsweetened crushed pineapple
  • 2 cups shredded carrots
  • 4 eggs
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1-1/2 cups confectioners' sugar

Nutritional Facts

1 piece: 691 calories, 42g fat (13g saturated fat), 122mg cholesterol, 442mg sodium, 73g carbohydrate (52g sugars, 2g fiber), 9g protein.


  1. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12 servings.
Originally published as Classic Carrot Cake in Taste of Home February/March 2008, p15

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akersandacres User ID: 7917420 247205
Reviewed Apr. 17, 2016

"I am making this cake the second time in two weeks! I've got out of town guest coming and I can't think of a dessert they would like more. This is the best carrot cake ever! With a few more folks in the house, I don't have to worry about eating the whole thing all by myself."

DyannaW User ID: 8834145 247061
Reviewed Apr. 13, 2016

"Made this today. SO delicious! Could eat the whole pan. Discovered I had less than a tsp of cinnamon. Substituted pumpkin pie spice. Otherwise followed the recipe"

chocolatecookies User ID: 1014884 246202
Reviewed Mar. 28, 2016

"Made this cake for Easter. It is very good, moist and dense, and the frosting is just sweet enough and a little tangy. It only needed to bake 30 minutes in my oven. I used pecans vs. walnuts (we have a pecan tree) and changed the 2 tsp of cinnamon to 1 1/2 teaspoons cinnamon plus 1/2 tsp mace; otherwise, made per the recipe."

jcquintana User ID: 7562833 245191
Reviewed Mar. 9, 2016

"Just made this and if I could give it more stars I would. This is delicious. I could have eaten the entire cake. Followed the recipe exactly and can't find a thing bad about it."

lemarie User ID: 8798009 245142
Reviewed Mar. 8, 2016

"Excellent recipe moist and not too sweet. Highly recommended"

cookiesdolly User ID: 6465499 244994
Reviewed Mar. 6, 2016

"BEST CARROT CAKE RECIPE EVER!!!! EXCELLENT!!!! Made exactly the way recipe is written."

Blarney1 User ID: 1971265 240942
Reviewed Jan. 3, 2016

"Excellent recipe! I added some raisons and it came out great!"

Bahati User ID: 8580314 236168
Reviewed Nov. 2, 2015

"It was fantastic and delicious taste"

Abby_21 User ID: 1024283 233966
Reviewed Oct. 4, 2015

"This is my "go to" recipe for carrot cake. It is delicious. I add raisins but otherwise follow the recipe exactly. There is, however, absolutely NO WAY this bakes in 35-40 minutes. It is now in my oven in a ceramic pan and has been there for 60 minutes. I am giving it ten more minutes... And no, there is nothing wrong with my oven. It always takes at least an hour to bake!"

chrissz User ID: 8434147 232231
Reviewed Sep. 2, 2015

"This carrot cake was very simple. I made it for a friends birthday and they thought it was great. I had made the cream cheese frosting between 2 layers and decorated the cake using buttercream. I did use vegetable oil rather than the canola and it was fine."

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