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

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4.5 79 81
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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:15 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 15 servings


  • 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

Nutritional Facts

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


  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!!"

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."

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."

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."

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"

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."

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."

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

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

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

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

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

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

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