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

Classic Carrot Cake Recipe

Publisher Photo
I entered this yummy, moist carrot cake in a Colorado Outfitters Association dessert contest, and it took first place! —Cheri Eby, Gunnison, Colorado
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 12 servings

Ingredients

  • 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
  • FROSTING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1-1/2 cups confectioners' sugar

Directions

  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

Reviews for Classic Carrot Cake

AVERAGE RATING
   (58)
RATING DISTRIBUTION
5 Star
 (47)
4 Star
 (7)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 16, 2014

"First ever homemade carrot cake & it was amazing!! Great recipe!!"

MY REVIEW
Reviewed Mar. 18, 2014

"Great recipe. very moist. I baked this in a fluted bundt cake pan and it took 55 minutes to cook it through. Will definitely save and make many more times."

MY REVIEW
Reviewed Feb. 19, 2014

"It was a great hit for a dish to pass at a family get together. A lot of comments on how moist it was"

MY REVIEW
Reviewed Feb. 18, 2014

"Very tastey and moist we all lved it"

MY REVIEW
Reviewed Feb. 1, 2014

"I made this recipe exactly as it called for but I baked two 9" round pans @ 350 degrees for 30-35 minutes instead of a 13"X 9"baking dish . It was the best. After icing it with one layer between the 2 cakes and all around the outside, I patted chopped walnuts all around the outside. Great presentation!"

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