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Mrs. Thompson's Carrot Cake Recipe

Mrs. Thompson's Carrot Cake Recipe

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. YIELD:15 servings

Ingredients

  • 3 cups shredded carrots
  • 1 can (20 ounces) crushed pineapple, well drained
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large 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

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.

Nutritional Facts

1 piece: 552 calories, 25g fat (7g saturated fat), 81mg cholesterol, 269mg sodium, 80g carbohydrate (63g sugars, 2g fiber), 5g protein .

Reviews for Mrs. Thompson's Carrot Cake

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MY REVIEW
corolatta
Reviewed Jun. 17, 2016

"very good taste! we loved the flavor combined with pineapple. I used 3 cups of confectioners sugar, this became not too sweet."

MY REVIEW
LauriePar
Reviewed May. 9, 2016

"This has been my go-to carrot cake cake recipe for years. I add a couple tsp. of ginger with the cinnamon. Very moist and delicious!!"

MY REVIEW
tenagebers
Reviewed Sep. 17, 2015

"This is a terrific cake! I have a male friend who has offered to buy the ingredients several times so I would make it for him."

MY REVIEW
Arizona53
Reviewed Jun. 6, 2015

"Made this cake a few days ago, Wonderful cake moist, flavorful, I used 3 cups of the store bought already shredded carrots and I drained the crushed pineapple as receipe said , I used a disposible aluminum 13x9 pan for the cake, After cake was baked and frosted when we went to serve the carrots in the cake had turned green. I dont know if the acid in the pineapple along with the carrots in an aluminum pan caused oxidation, or if there were perservatives added to the package shredded carrots that caused oxidation I do not know, we are still eating the cake and I will keep this recipe and try again with hand grated carrots instead of pre packaged already shredded carrots to see if there is a difference. Keeping this recipe for sure."

MY REVIEW
MillieK
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
Nebraskarancher
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
Evelynmom
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
eshufman
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
sherig121
Reviewed Jun. 13, 2013

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

MY REVIEW
smstillinger
Reviewed Apr. 3, 2013

"Very moist and tasty. I made it for a potluck and everyone said how good it was. I've noticed that a lot of other carrot cake recipies call for coconut, which I don't like, so this was perfect for me."

MY REVIEW
smstillinger
Reviewed Apr. 3, 2013

"Very moist and tasty. I made it for a potluck and everyone said how good it was. I've noticed that a lot of other carrot cake recipies call for coconut, which I don't like, so this was perfect for me."

MY REVIEW
fgilbreth
Reviewed Mar. 17, 2013

"Very bland, so I doubled the cinnamon and added a little nutmeg too. I also topped the icing with chopped pecans for a little extra texture and taste. It was delicious after the additions."

MY REVIEW
fgilbreth
Reviewed Mar. 17, 2013

"Very bland, so I doubled the cinnamon and added a little nutmeg too. It was delicious after the spice additions."

MY REVIEW
cathypaylo
Reviewed Mar. 13, 2013

"This was a yummy carrot cake. Very easy to make; however I think walnuts would have added to the texture. Cooking time was as stated for my oven."

MY REVIEW
kics
Reviewed Mar. 8, 2013

"I've been a "home baker" for years...This is the best Carrot Cake Recipe I've ever tried; and I want to say, "Thanks" to Becky for sharing a new, fantastic recipe ~~Congratulations on a 1st Place!"

MY REVIEW
cantgetpastthispoint
Reviewed Mar. 4, 2013

"I made this cake as a layer cake and doubled the frosting recipe. I think this is a good recipe, but it would be better with a cup of walnuts added."

MY REVIEW
cnymom
Reviewed Feb. 12, 2013

"Excellent cake! I followed recipe, but added chopped pecans on the frosting. I also cooked mine longer than the recipe stated because it wasn't done. I received rave reviews from friends who enjoyed this cake!"

MY REVIEW
WOODSNANCY
Reviewed Feb. 1, 2013

"This cake is very good altho the time is not long enough. It took about 50 min. instead of the 35-40 minutes."

MY REVIEW
gingerriss
Reviewed Feb. 1, 2013

"amazing....simply amazing. I made it with out changing anything. After I put the frosting over it I put it in the fridge to get cold. So so so super good"

MY REVIEW
apross
Reviewed Jan. 26, 2013

"Very tasty, everyone enjoyed the cake and I will definately make it again!"

MY REVIEW
aug2295
Reviewed Jan. 26, 2013

"Perfect carrot cake recipe. I was out of canola oil and used 1/2 c butter and 1/2 c olive oil instead."

MY REVIEW
keverwann
Reviewed Jan. 25, 2013

"The cake was very moist and the frosting was fabulous; a bit on the thick side if anything, but I generally frost my cakes with less frosting. The sides browned more than I wanted them to (I cooked it in an aluminum pan, greased with Crisco, for 37 minutes). I would have liked larger chunks of pineapple since the crushed didn't add anything to the texture of the cake. I also appreciated the fact that this cake does not have raisins."

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