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Mrs. Thompson's Carrot Cake

 Mrs. Thompson's Carrot Cake
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
15 ServingsPrep: 30 min. Bake: 35 min.

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 McCormick® Pure Vanilla Extract
  • 3-3/4 cups confectioners' sugar

Directions

  • 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.
  • 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.
  • 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

2 of 2

Mrs. Thompson's Carrot Cake (continued)

Directions (continued)

  • servings.
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.