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Classic Carrot Cake

 Classic Carrot Cake
I entered this yummy, moist carrot cake in a Colorado Outfitters Association dessert contest, and it took first place! —Cheri Eby, Gunnison, Colorado
12 ServingsPrep: 30 min. Bake: 35 min. + cooling

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

  • 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.
  • Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350°

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Classic Carrot Cake (continued)

Directions (continued)

  • for 35-40 minutes or until a toothpick inserted near the center
  • comes out clean. Cool on a wire rack.
  • 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.