Show Subscription Form

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

Frosted Carrot Cake Recipe

Read Reviews
5 26
Publisher Photo
We have enjoyed this cake for years. Whenever there's a gathering of family and friends, it seems my cake is always requested.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 12-15 servings


  • 3 eggs
  • 3/4 cup canola oil
  • 3/4 cup buttermilk
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 cups grated carrots
  • 1 cup raisins
  • 1 cup chopped nuts
  • 1 cup flaked coconut
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 piece) equals 599 calories, 29 g fat (11 g saturated fat), 74 mg cholesterol, 378 mg sodium, 81 g carbohydrate, 2 g fiber, 7 g protein.


  1. In a large bowl, beat the eggs, oil, buttermilk, sugar and vanilla until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into egg mixture until blended. Stir in the pineapple, carrots, raisins, nuts and coconut.
  2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. In another large bowl, combine frosting ingredients; beat until creamy. Frost cake. Yield: 12-15 servings.
Originally published as Carrot Cake in Country April/May 1993, p49

Nutritional Facts

1 serving (1 piece) equals 599 calories, 29 g fat (11 g saturated fat), 74 mg cholesterol, 378 mg sodium, 81 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Frosted Carrot Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 11, 2015

"Love Love this recipes. I've tried this recipe last year and fell in love with it. I just forgot to write a review. The only thing I don't do is put the crush pineapple and coconut in my cake. I give it a 10 star."

Reviewed Dec. 27, 2014

"I tried this recipe for the first time! I used 1/2 packed brown sugar and 1/2 granulated sugar. I used 3/4 to 7/8 cup of evaporated milk, soured with 1 Tbsp. cider vinegar. I used 1 tsp. salt instead of 1/2 tsp. salt. I also crushed a 20-oz. can of pineapple slices in my food processor and measured out 1 cup of crushed pineapple for the cake. I also mixed 1/8 cup all-purpose flour with the raisins before adding to batter. I omitted the nuts as there are folks who can experience nut allergies. I used a greased and floured 12x8" baking pan, 6 lined muffin pans and a 5" mini loaf pan, greased and floured. I found that I just needed to bake the cake 40 to 45 minutes since I baked the loaf, cupcakes and 12x8" cake all together.

For the icing: I just used: 1/4 cup butter or margarine, 4 oz. cream cheese, 1-1/2 cups confectioners' sugar and 1 tsp. vanilla which I just used for the 12x8" size cake. I then iced the 12x8" cake when it cooled and chilled the cake to allow the icing to set. NOTE: I did keep the carrots and coconut the same-I HAD shredded the carrots in my food processor!
The eggs and oil, vanilla extract, flour, cinnamon and baking soda I also kept the same! This IS a really nice recipe! Thank you for sharing it! delowenstein"

Reviewed May. 25, 2014

"I made this and it is delicious. Moist and oh so full of flavor. I loved the frosting but this recipe makes way too much for this cake. I would cut the recipe in half next time. Also, I did not have any coconut in the house so I went without it. I didn't have any raisins in the house so used Craisins instead. One thing I really enjoyed about this recipe was how easy it was and how moist it was. I baked mine in a 9" round spring pan. It worked out beautifully..."

Reviewed Mar. 27, 2014

"I have made this cake for years for my son's birthday. His birthday, Christmas, would not be complete without it. It's moist, dense, flavorful and simply the best! I don't even bother ordering carrot cake out anymore?.nothing measures up to this carrot cake."

Reviewed Dec. 17, 2013

"This is a very good cake, I made it for my church, and for my family Christmas get together, everybody raved about it as being a fantastic cake. It's the best"

Loading Image