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Mrs. Thompson's Carrot Cake Recipe
Mrs. Thompson's Carrot Cake Recipe photo by Taste of Home

Mrs. Thompson's Carrot Cake Recipe

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4.5 18
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I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It’s requested for many family gatherings and celebrations. — Becky Wachob, Kelly, Wyoming
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:15 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 15 servings

Ingredients

  • 3 cups shredded carrots
  • 1 can (20 ounces) crushed pineapple, well-drained
  • 2 cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 3-3/4 cups confectioners' sugar

Nutritional Facts

1 piece equals 552 calories, 25 g fat (7 g saturated fat), 81 mg cholesterol, 269 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.
  2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  3. For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Cover and refrigerate leftovers. Yield: 15 servings.
Originally published as Mrs. Thompson's Carrot Cake in Taste of Home February/March 2013

Nutritional Facts

1 piece equals 552 calories, 25 g fat (7 g saturated fat), 81 mg cholesterol, 269 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Mrs. Thompson's Carrot Cake

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 2, 2015

"I found this recipe in our church cookbook. It is the best Carrot Cake EVER! Everyone who has tried mine says the same. I have made this cake for two weddings in the last two years and my son-in-law requests it as a Christmas present every year....and I make it as cupcakes for him. My frosting is a little different, but so very good. If you make this recipe you will never try any other...it is THAT good! (By the way, my mother is "Mrs. Thompson", but not the Carrot cake one. The recipe name just got my attention quickly.)"

MY REVIEW
Reviewed Nov. 28, 2014

"This cake was incredible. Very moist and the pineapple and carrot was a good combination. The frosting was too sweet for my taste. I'll be cutting the powder sugar down considerably next time."

MY REVIEW
Reviewed Mar. 7, 2014

"I added a sqeeze of lemon to the icing to make it zing. Otherwise amazing. Would feed an army. Great for potluck."

MY REVIEW
Reviewed Feb. 17, 2014

"Absolutely the very best Carrot Cake recipe!!!! Each time I make it, I always receive compliments and a request for the recipe. My guests love the taste and the moistness of the cake plus they like the frosting since it not overly sweet and compliments the cake!!!"

MY REVIEW
Reviewed Jun. 13, 2013

"This is absolutely the best carrot cake I have ever had! So moist and delicious! Fantastic!"

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