Carrot Cake Recipe -
Carrot Cake Recipe
  • READY IN 2 hr

Carrot Cake

Recipe by  

"Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts."

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Ingredients Edit and Save

Original recipe makes 15 to 18 servings Change Servings
  • PREP

    30 mins
  • COOK

    55 mins

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
  2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
  3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
  4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
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Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2006

First, I gave this recipe only four stars simply because, while it turned out wonderfully and everyone loved it (Did a dry run cake by recipe exactly and it was gone in 50 minutes at work), but it did not have the exact flavor I was looking for. With that said, this is a great recipe. It was literally my first attempt at baking from scratch and with a few adjustments, I have truly found my carrot cake for life!! Adjustments I made include: no coconut (hate'em), 8oz can of pineapple with juice, whole wheat flour instead of white, replace one cup of white sugar with light brown and additional 1/4 teaspoon of vanilla (be sure to use pure vanilla extract, not imitation), add 1 teaspoon of allspice, 1/3 cup of oil and 1/2 cup of sour cream, 2/3-3/4 cup of raisins, and finally, I lightly sauteed my shredded carrots in a bit of unsalted butter, 1/4 cup sugar and sprinkle of cinnamon and set it aside. I use this with the Cream Cheese II icing on this board (less the unsalted butter used to sautee the carrots). Several people stated it was the best carrot cake they have ever tasted. But, more importantly, it had the full combination of flavors I was looking for, nothing overpowered and it had a full, warm taste. It was a cake I would eat or serve without the icing, but the icing is a perfectly compliment. Because it suited my particular tastes, I'd give my recipe five stars, but I wouldn't have found mine without yours. My sincere thanks to you. Who knew I could bake!!!

Most Helpful Critical Review
Mar 03, 2007

I was going to make this for my anniversary because it sounded very nice. The batter seemed perfect but when it came to baking it, it never set. It was carrot pudding and i had to throw it away. I wouldnt recommened this recipe to anyone.

Dec 10, 2003

Oh, how I wish there was an option of 10 stars! This recipe is awesome! It is extremely easy as well. I made one late the other night and the next day while I was at work my mom had the first piece. She called me up and said, "Angela, don't ever make this again!...I can't stop eating it. This is the best carrot cake I've ever had.". And believe me, if anybody knows carrot cake, its my mom, its her favorite. Then, I made another for work, and one guy just raved about it. I can't tell you how many compliments this cake gets. And its sooo easy. The batter is ready in 10 minutes (15 if you grate the carrots by hand). Cooking time was right on. It even came out well in one of those cheap alluminun pans you get for like $1.50 at the grocery store. The only thing I changed was I used a 20 ounce can of pineapple in its own juice(although I didn't realize until after the fact, it came out so well, I will continue to use this size). Also, the frosting was delicious, but I used one batch of frosting for both cakes, so if you only make one, start with half the recipe for frosting.

Jul 12, 2011

I have made this recipe more than a few times and it has turned out consistenty and reliably well each time. Not too sweet, too dense, oily or spicy as some carrot cakes can be. The frosting is a tried and true basic cream cheese frosting. Easy to mix and fool proof, this could easily be your go-to carrot cake recipe. I baked this as cupcakes - 1/2 recipe yields 12 cupcakes, 350 degrees, 25 minutes.

Dec 10, 2003

This carrot cake is the best in the whole world. The cake is especially moist, and the frosting is very creamy and sweet. I think if you're looking for a delicous carrot cake, i think you've found it! :)

Oct 29, 2006

Amazingly simple and so delicious. I've made it twice for two different groups and it's a crowd pleaser. Nothing left but crumbs. I'm not a coconut fan, so I skipped the coconut and used 3 cups of carrots instead of 2, but all else I followed to the letter. This one's a keeper!

Sep 11, 2003

This cake came out especially moist and delicious. It was a hit, however the cake is very busy and it has nuts and chews in every bite! If you want a mellow carrot cake, please do not try this recipe..

Dec 29, 2003

While this was a very good cake, I rate it 4 stars. It was very moist and/but heavy. This was just not the best carrot cake I have ever had. I made it exactly to the recipe except for substituting in pecans. The frosting was excellent and I will make that again. My guests did ask for a piece to take home with them though! :-)


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  • Calories
  • 616 kcal
  • 31%
  • Carbohydrates
  • 83.5 g
  • 27%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 30.2 g
  • 46%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 540 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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