Mrs. Thompson's Carrot Cake Recipe
- 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
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 3-3/4 cups confectioners' sugar
- 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 13x9-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.
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
"very good taste! we loved the flavor combined with pineapple. I used 3 cups of confectioners sugar, this became not too sweet."
"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."
"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."
"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.)"
"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."
"I added a sqeeze of lemon to the icing to make it zing. Otherwise amazing. Would feed an army. Great for potluck."
"This is absolutely the best carrot cake I have ever had! So moist and delicious! Fantastic!"
"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."
"Very bland, so I doubled the cinnamon and added a little nutmeg too. It was delicious after the spice additions."
"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!"
"This cake is very good altho the time is not long enough. It took about 50 min. instead of the 35-40 minutes."
"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"
"Very tasty, everyone enjoyed the cake and I will definately make it again!"
"Perfect carrot cake recipe. I was out of canola oil and used 1/2 c butter and 1/2 c olive oil instead."
"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."