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

Classic Carrot Cake Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 12 servings

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

  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

Reviews for Classic Carrot Cake

AVERAGE RATING
   (61)
RATING DISTRIBUTION
5 Star
 (49)
4 Star
 (8)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 13, 2015

"Very good! I liked the brown sugar, over white sugar in the this recipe."

MY REVIEW
Reviewed Jan. 13, 2015

"Excellent!!! Dense and moist and so easy! The frosting was great too! It barely lasted 3 days!"

MY REVIEW
Reviewed Jan. 9, 2015

"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!!!"

MY REVIEW
Reviewed Sep. 16, 2014

"First ever homemade carrot cake & it was amazing!! Great recipe!!"

MY REVIEW
Reviewed Mar. 18, 2014

"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."

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