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

Classic Carrot Cake Recipe

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4.5 69
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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


  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 Nov. 2, 2015

"It was fantastic and delicious taste"

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!"

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."

Reviewed Jun. 8, 2015


Reviewed Jun. 3, 2015

"Excellent excellent excellent!"

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