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
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 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 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 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 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 245142
Reviewed Mar. 8, 2016

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

cookiesdolly 244994
Reviewed Mar. 6, 2016

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

Blarney1 240942
Reviewed Jan. 3, 2016

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

Bahati 236168
Reviewed Nov. 2, 2015

"It was fantastic and delicious taste"

Abby_21 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 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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