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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
   (57)
RATING DISTRIBUTION
5 Star
 (46)
4 Star
 (7)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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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.

MY REVIEW
Reviewed Feb. 19, 2014

It was a great hit for a dish to pass at a family get together. A lot of comments on how moist it was

MY REVIEW
Reviewed Feb. 18, 2014

Very tastey and moist we all lved it

MY REVIEW
Reviewed Feb. 1, 2014

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!

MY REVIEW
Reviewed Nov. 3, 2013

I am just an ok cook, this cake is the best, perfect every time,makes me look like a pro.

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