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Mrs. Thompson’s Carrot Cake

Name: Mrs. Thompson's Carrot Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 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

23 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 35 min.

Makes

15 servings

Updated: Oct. 15, 2022

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

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

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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

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 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.
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. Store in refrigerator.

Nutrition Facts

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

Mrs. Thompson’s Carrot Cake

Ingredients

Directions

Nutrition Facts

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