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Classic Carrot Cake

I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! —Cheri Eby, Gunnison, Colorado
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    15 servings


  • 1 can (8 ounces) unsweetened crushed pineapple
  • 4 large eggs, room temperature
  • 2 cups shredded carrots (about 4 medium)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1-1/2 cups confectioners' sugar


  • Preheat oven to 350°. Grease a 13x9-in. baking dish.
  • Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish.
  • Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.
  • For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.
Nutrition Facts
1 piece: 555 calories, 34g fat (10g saturated fat), 88mg cholesterol, 361mg sodium, 59g carbohydrate (44g sugars, 2g fiber), 6g protein.

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Average Rating:
  • KristineChayes
    May 3, 2020

    This Classic Carrot Cake was moist and flavorful, and the cream cheese frosting was creamy and delicious. My guests loved it, there wasn’t a crumb left!

  • Kathryn
    Oct 25, 2019

    Great, light and flavorful cake! I would simply change one teaspoon of baking soda to baking powder to get rid of the soda taste.

  • gaylene2
    Mar 11, 2019

    The whole family loved it! Even my picky son gave it a 9.5 out of ten rating! I will definitely use it again!

  • sadiecb1
    Mar 2, 2018

    I made this for one of the DD folks I work with. Made it Tuesday night for a birthday on Wednesday. When my Wednesday graveyard shift started I went to get a piece and there was one tiny sliver of cake left. The boys were in heaven and so was the stafff

  • DawnWoody
    Aug 19, 2017

    I would give this recipe 10 STARS if I could. It was so Good! I added 1/2 cup raisins.

  • rolorocko25
    Feb 1, 2017

    I added raisins to the batter with the walnuts it was so delicious! I did however, have trouble getting it to set in the middle. Once it finally set in the middle the corners and bottom were a little over done. The icing is just wonderful! It is not overly sweet, in my opinion carrot cake isn't supposed to have a super sweet icing. This was just perfect!!

  • Linda
    Jan 20, 2017

    Only change was pecans for walnuts because I have pecans. This cake is so good I sent half of it to work with my nephew to keep us from pigging out. Moist, tender, good balance of sweet and spice. Definite keeper.

  • KimApodaca
    Oct 30, 2016

    I tried this recipe last night, and it fell apart. Again, I tried it today and made three cakes. They all fell apart as well. The taste is wonderful, but this recipe needs to be tweeked a little bit before you have it showing on google so close to the top.

  • akersandacres
    Apr 17, 2016

    I am making this cake the second time in two weeks! I've got out of town guest coming and I can't think of a dessert they would like more. This is the best carrot cake ever! With a few more folks in the house, I don't have to worry about eating the whole thing all by myself.

  • DyannaW
    Apr 13, 2016

    Made this today. SO delicious! Could eat the whole pan. Discovered I had less than a tsp of cinnamon. Substituted pumpkin pie spice. Otherwise followed the recipe