Classic Carrot Cake Recipe
- 1 can (8 ounces) unsweetened crushed pineapple
- 4 large eggs
- 2 cups shredded carrots (about 4 medium)
- 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
- 1. Preheat oven to 350°. Grease a 13x9-in. baking dish.
- 2. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish.
- 3. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.
- 4. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake. Yield: 15 servings.
1 piece: 555 calories, 34g fat (10g saturated fat), 88mg cholesterol, 361mg sodium, 59g carbohydrate (44g sugars, 2g fiber), 6g protein.
Reviews for Classic Carrot Cake
"I tried this recipe last night, and it fell apart. Again, I tried it today and made three cakes. They all fell apart as well. The taste is wonderful, but this recipe needs to be tweeked a little bit before you have it showing on google so close to the top."
"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"
"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."
"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."
"Excellent recipe moist and not too sweet. Highly recommended"
"BEST CARROT cake RECIPE EVER!!!! EXCELLENT!!!! Made exactly the way recipe is written."
"Excellent recipe! I added some raisons and it came out great!"
"It was fantastic and delicious taste"
"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!"
"Excellent excellent excellent!"
"Awesome carrot cake. This was my first time making this and everyone loved it! I actually made them cupcakes :)"
"The recipe was very good and I will make this again. The only small change was the amount of sugar in the cake. I used 3/4 cup of white and brown instead of the 1 cup of each. It worked out very well."
"I've tried other carrot cake recipes with varying degrees of success. But now I've found my KEEPER! This is good, moist and easy! The only thing I did differently is that I added about 1/4 cup of sweetened, shredded coconut to the wet mixture. And from some of the other reviews I gathered that the full recipe of icing was way too much so I only made a half recipe. It was just right."
"Very good! I liked the brown sugar, over white sugar in the this recipe."
"Excellent!!! Dense and moist and so easy! The frosting was great too! It barely lasted 3 days!"
"This cake is just like a recipe I got from a friend 30 years ago. My frosting is a little different, but very good. 1 (8 oz.) cream cheese, 1/4 c. butter, 2 tsp. vanilla, 2 tsp. fresh lemon juice and a 16 oz. box of powdered sugar. The frosting makes more than you need (but it freezes beautifully.) Delicious cake!!!"
"First ever homemade carrot cake & it was amazing!! Great recipe!!"
"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."
"It was a great hit for a dish to pass at a family get together. A lot of comments on how moist it was"
"Very tastey and moist we all lved it"
"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!"
"I am just an ok cook, this cake is the best, perfect every time,makes me look like a pro."
"Great recipe! The blood from your knuckles just adds flavor."
"cookersa: here is a recipe with coconut. 1 1/2C oil, 2c. sugar, 3 eggs, 2c. flour, 2 tsp. cinnamon, 2 tsp. baking soda, 2 tsp., vanilla, 1 tsp. salt, 1 c. coconut, 1c. chopped walnuts, 1 (8oz.) can crushed pineapple, 2c. grated carrots. Beat oil, sugar and eggs. Add and mix the flour, cinnamon, baking soda, vanilla and salt. Add coconut, nuts, undrained pineapple and carrots. Bake in a 9x13 inch greased and floured pan at 350 degrees for 60-70 minutes. Frosting: 8 oz. cream cheese, 2c. powdered sugar, 1 tsp. vanilla, 3/4 stick oleo, softened. Cream the cream cheese and oleo. Add sugar and vanilla. Beat for 2 minutes."
"This sounds like a recipe I lost, except mine had coconut in it. If you find one like that please post. Thanks . Will definitely give this a try"
"5 stars ! Fantastic recipe. Lots of compliments, didn't change the recipe at all. I entered this in the 2013 county fair, got first place and a silver platter for best cake of the year. Awesome all the way. Thank you :)"
"I tried this recipe for Easter. It's a great place to start -- but not quite there yet. It was over-the-top too sweet for my taste (and I love sweet stuff). And the carrot flavor got lost in the shuffle. I will be tweaking this recipe and test driving it again in the future by decreasing the sugar to a total of 1 1/2 cups (3/4 c. white and 3/4 c. brown), and increasing the shredded carrots to 3 cups.As for the frosting, I was very skeptical of using only 1 1/2 c. powdered sugar -- but I gave it the benefit of the doubt and stuck with the original recipe. And I loved it. Using the smaller amount of powdered sugar let the cream cheese flavor shine through. Of course, you could never use it to pipe. (But that is true of all cream cheese frostings.)I did make this cake in two 9-inch cake pans as written and tested the cake after 30 minutes. It was spot on. I was afraid the cream cheese frosting would melt down the sides of the cake, but it held up fine with keeping it in the refrigerator. My husband can't stay out of it!"
"best carrot cake ever!!"
"The cake part was very good--rave reviews at our Church potluck. However, the frosting, IMHO is off a bit. I used the better part of 5 cups of confectioner's sugar and 3 tsp of vanilla to get it "right". I figure the reviewer who went with 1 pkg cream cheese and 2 cups sugar is probably close to perfect."
"This is now my go-to recipe for carrot cake. It is unbelievably good!"
"I definitely am going to try this recipe and then I'll post the results! It sounds delicious! Dawn E. Lowenstein"
"NO FLAVOR..AN FELL IN THE MIDDLE WHEN I TOOK OUT OF THE OVEN...FROSTING WASN'T VERY SWEET..COULD OF USED LESS CREAM CHEESE AN MORE 10XX SURGAR..."
"amazing recipe! everyone loves it! do you think you can make it as cupcakes?"
"This was excellent! Very moist and delicious. I will definitely make this again. Best recipe I've ever had for carrot cake."
"Sorry but can't agree with most reviewers here. Definitely have much better recipes for carrot cake. Think the dark brown sugar made it too dark and gave it a crumbly texture. Also by the time the cake was done the edges and some of the bottom were slightly burnt. Also too much icing for the cake pan size. Had planned to wow company but had to store buy another dessert in this case."
"I made this for my daughter's birthday party and everyone loved it!!I made a couple changes just to make it a bit healthier. I didn't drain the pineapple. i used only egg whites. 1/2 cup applesauce in place of all the oil. I split the flour 50/50 with whole wheat flour and all purpose flour and I used 1 fat free cream cheese and 1 reduced fat cream cheese. I was fantastic!"
"How long do you bake it as a 3-layer cake and please let me know if you use 8" or 9" pans."
"This recipe is amazing.....nothing but rave reviews from my family. I added raisins to the cake for a little more flavor!"
"I have made 1/2 of this recipe since frist view. It has alway came out delicious except the last time I bake this carrot cake. What I did incorrectly was to beat the ingredients too much and turned the first ingredients to slush. Please, don't over beat. Because, this is a very good recipe."
"This is the best carrot cake recipe I've ever tried. It's fast, easy and best of all, it always turns out. You can make it a day or two ahead and it's even better then."
"I must admit I made an account on here just to rate this recipe. This is by far the best carrot cake I have ever tasted. The frosting and the cake are both delicious. The only thing I did differently was I did heaping tsps of the cinnamon. but other than that I just stuck directly to the recipe. I highly recommend making this cake. I made it in a bundt pan which took about 10 min longer to cook in my oven. There was a ton of frosting but that was just fine with me because I like my frosting to go on a bit thick. YUM!"
"I made this for a birthday celebration at my sister's work. I personally did not eat any, but she told me that everyone thought this was the best carrot cake they had ever had and even people who don't like carrot cake liked it. I left out the nuts and made it a 3 layer round cake instead. If you want to remove from the pans to frost, make sure you grease well AND FLOUR the pans. The icing tasted really good, but it was difficult to frost between the layers and the entire cake, but my sister said it tasted fine with the amount there was. Just made it tricky to look pretty. Oh, and I added carrot curls in the middle on top for presentation."
"This is the only Carrot cake I bake & it stays moist & delicious even after a couple of days, if any leftover. Sometimes I add about 1/4 cup coconut flakes but it doesn't need it."
"This is outstanding. We don't eat nuts - just left them out and it was WONDERFUL!"
"This was a hit for our Easter dinner. I did substitute 1/2 cup unsweetened applesauce for 1/2 the oil and it still was delicious."
"This cake is wonderful. My family loved it!"
"I am like a previous reviewer, weirich. I would like to know the nutrients.Ruth"
"I would like to know the nutrients for this receipt. I have changed some ingredients to make it more diabetic friendly, but am still worried about the total carbs."
"I love this recipe, very moist and delicious. I kept to the recipe as it was except for the frosting. For the frosting I used:-1 package cream cheese-1/2 cup of butter-3 tsp of vanilla extract-2 cups of confectioners sugarI changed the frosting because my wife doesn't like it too cream cheesy. If you do, then keep it just the same, it was delicious."
"Easy - moist - delicious. cake and frosting rock! Made it once and was thrilled. Made it several times since then and thrilled a lot of folks... Good choice!"
"I give this recipe 5 stars! The best Carrot cake I have ever made. The icing is the best as well."
"I Made this for my Mom for Mother's Day, She is picky about her Carrot cake, as her favorite was from a restraunt called Bakers Square, since the nearest one to us is out of business I had to find a recipe that might compare! This Was wonderful I added a Cup of Raisins to complete it, and some " Nut topping" on top and She and the Whole Family loved it! This is the First cake I have ever baked from scratch and it was soooo easy, and turned out nice and moist!!!! And the Recipe for the Cream Cheese Frosting was perfect!!!"
"Every carrot cake I've made from scratch came out tasting like a spice cake except for this recipe. This cake taste like the ones you order in a 4 star restaurant. I'm making 1/2 of the recipe this time and baking in a loaf pan. My husband and I are the only ones left at home and the 12 serving cake is just too much. I am adding pecans instead of walnuts and raisins to the recipe. Anyone wanting to try this recipe you will not be disappointed. HAPPY COOKING"
"this cake is fantastic...I add another 4 ounce of rasing...which it turns out very good & moist.I would suggest to reduce the sugar to 3/4 cup......love it very much!!!"
"A very good carrot cake, everyone enjoyed it and so easy to make."
"This is the BEST Carrot cake recipe I have ever tried! Thanks for posting this."
"Do you have a light version of this recipie?"
"Has anyone cooked this cake in a bundt pan? If so,any special directions???"
"The cake itself was good, but the cream cheese icing was AWESOME!"