Classic Carrot Cake Recipe

4.5 79 81
Classic Carrot Cake Recipe
Classic Carrot Cake Recipe photo by Taste of Home
Publisher Photo

Classic Carrot Cake Recipe

Read Reviews
4.5 79 81
Publisher Photo
I entered this yummy, moist carrot cake in a Colorado Outfitters Association dessert contest, and it took first place! —Cheri Eby, Gunnison, Colorado
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling

Ingredients

  • 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
  • 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

Preheat oven to 350°. Grease a 13x9-in. baking dish.
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.
Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely 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. Spread over cake. Yield: 15 servings.
Originally published as Classic Carrot Cake in Taste of Home February/March 2008, p15

Nutritional Facts

1 piece: 555 calories, 34g fat (10g saturated fat), 88mg cholesterol, 361mg sodium, 59g carbohydrate (44g sugars, 2g fiber), 6g protein.

  • 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
  • FROSTING:
  • 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.
Originally published as Classic Carrot Cake in Taste of Home February/March 2008, p15

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rolorocko25 User ID: 8103226 260631
Reviewed Feb. 1, 2017

"I added raisins to the batter with the walnuts it was so delicious! I did however, have trouble getting it to set in the middle. Once it finally set in the middle the corners and bottom were a little over done. The icing is just wonderful! It is not overly sweet, in my opinion carrot cake isn't supposed to have a super sweet icing. This was just perfect!!"

MY REVIEW
Linda User ID: 9045428 259983
Reviewed Jan. 20, 2017

"Only change was pecans for walnuts because I have pecans. This cake is so good I sent half of it to work with my nephew to keep us from pigging out. Moist, tender, good balance of sweet and spice. Definite keeper."

MY REVIEW
KimApodaca User ID: 8961496 256158
Reviewed Oct. 30, 2016

"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."

MY REVIEW
akersandacres User ID: 7917420 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."

MY REVIEW
DyannaW User ID: 8834145 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"

MY REVIEW
chocolatecookies User ID: 1014884 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."

MY REVIEW
jcquintana User ID: 7562833 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."

MY REVIEW
lemarie User ID: 8798009 245142
Reviewed Mar. 8, 2016

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

MY REVIEW
cookiesdolly User ID: 6465499 244994
Reviewed Mar. 6, 2016

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

MY REVIEW
Blarney1 User ID: 1971265 240942
Reviewed Jan. 3, 2016

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

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