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

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
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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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."

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"

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."

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."

Reviewed Mar. 8, 2016

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

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