Carrot Cake

“My family’s best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there’s enough to go around. You’ll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland

Carrot Cake recipeTaste of Home
Servings Prep Time Cook Time
12servings 20minutes 50minutes
Servings Prep Time
12servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
  2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack.
  3. For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
Recipe Notes

Test Kitchen Tips

  • Get more depth of flavour when you toast the nuts.
  • Grate your carrots fast with a food processor!
  • Using room temperature eggs helps the cake mix more evenly and achieve a higher volume.

Nutrition Facts

1 piece: 819 calories, 49g fat (12g saturated fat), 76mg cholesterol, 346mg sodium, 91g carbohydrate (72g sugars, 3g fibre), 8g protein.