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Carrot Cake

"Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts."
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2 h servings 616 cals
Original recipe yields 15 servings (15 to 18 servings)


  • Calories:
  • 616 kcal
  • 31%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 83.5g
  • 27%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 503
  1. 586 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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....

Most helpful
Most positive
Least positive

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 ...

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 pi...

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 i...

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 fou...

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 cu...

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 r...

My fiance LOVES carrot cake, and yesterday was his birthday so I decided to look for a carrot cake recipe. He was very specific that he wanted pineapple, coconut and lots of nuts in his carrot ...

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 substituti...

Delicious! And easy! This cake is extra moist. I was surprised by how easy it was.