Classic Carrot Cake

By Addie

"I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest, and it took first place!"

Ingredients

• FROSTING:
• 1 can (8 ounces) unsweetened crushed pineapple
• 2 cups shredded carrots
• 4 eggs
• 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

Preparation

Step 1

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended.

In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.
Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool 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 until smooth. Spread over cake.
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REVIEWS:

NO FLAVOR..AN FELL IN THE MIDDLE WHEN I TOOK OUT OF THE OVEN...
FROSTING WASN'T VERY SWEET..COULD OF USED LESS CREAM CHEESE AN MORE 10XX SURGAR...

amazing recipe! everyone loves it! do you think you can make it as cupcakes?

This was excellent! Very moist and delicious. I will definitely make this again. Best recipe I've ever had for carrot cake.

Sorry but can't agree with most reviewers here. Definitely have much better recipes for carrot cake. Think the dark brown sugar made it too dark and gave it a crumbly texture. Also by the time the cake was done the edges and some of the bottom were slightly burnt. Also too much icing for the cake pan size. Had planned to wow company but had to store buy another dessert in this case.

I made this for my daughter's birthday party and everyone loved it!!

I made a couple changes just to make it a bit healthier. I didn't drain the pineapple. i used only egg whites. 1/2 cup applesauce in place of all the oil. I split the flour 50/50 with whole wheat flour and all purpose flour and I used 1 fat free cream cheese and 1 reduced fat cream cheese. I was fantastic!

How long do you bake it as a 3-layer cake and please let me know if you use 8" or 9" pans.

This recipe is amazing.....nothing but rave reviews from my family. I added raisins to the cake for a little more flavor!

I have made 1/2 of this recipe since frist view. It has alway came out delicious except the last time I bake this carrot cake. What I did incorrectly was to beat the ingredients too much and turned the first ingredients to slush. Please, don't over beat. Because, this is a very good recipe.

This is the best carrot cake recipe I've ever tried. It's fast, easy and best of all, it always turns out. You can make it a day or two ahead and it's even better then.

I must admit I made an account on here just to rate this recipe. This is by far the best carrot cake I have ever tasted. The frosting and the cake are both delicious. The only thing I did differently was I did heaping tsps of the cinnamon. but other than that I just stuck directly to the recipe. I highly recommend making this cake. I made it in a bundt pan which took about 10 min longer to cook in my oven. There was a ton of frosting but that was just fine with me because I like my frosting to go on a bit thick. YUM!

I made this for a birthday celebration at my sister's work. I personally did not eat any, but she told me that everyone thought this was the best carrot cake they had ever had and even people who don't like carrot cake liked it. I left out the nuts and made it a 3 layer round cake instead. If you want to remove from the pans to frost, make sure you grease well AND FLOUR the pans. The icing tasted really good, but it was difficult to frost between the layers and the entire cake, but my sister said it tasted fine with the amount there was. Just made it tricky to look pretty. Oh, and I added carrot curls in the middle on top for presentation.

This is the only Carrot Cake I bake & it stays moist & delicious even after a couple of days, if any leftover. Sometimes I add about 1/4 cup coconut flakes but it doesn't need it.

This is outstanding. We don't eat nuts - just left them out and it was WONDERFUL!

This was a hit for our Easter dinner. I did substitute 1/2 cup unsweetened applesauce for 1/2 the oil and it still was delicious.

This cake is wonderful. My family loved it!

Great recipe ! Everyone at work loved it and even took pieces home for their dinner dessert ! ( I cheated and used canned cream cheese frosting only because I ran out of time.....but still tasted FABULOUS !! )

The cake was pretty good. I do not know if I would make it again, I might try a different recipe. I did not like the frosting and it made way to much for the cake.

I made this cake several times, but I make it in 3 layers. I even entered it in a company bake contest. I won 1st prize. Thanks for this easy cake recipe. I serve it with sliced assorted cheeses.

I would like to know the nutrients for this receipt. I have changed some ingredients to make it more diabetic friendly, but am still worried about the total carbs.

I made this cake for a co-worker's birthday. The entire staff loved it. The cake is very moist and the frosting is wonderful. The recipe is easy to make. I'll definitely make it again.

I love this recipe, very moist and delicious. I kept to the recipe as it was except for the frosting. For the frosting I used:
-1 package cream cheese
-1/2 cup of butter
-3 tsp of vanilla extract
-2 cups of confectioners sugar
I changed the frosting because my wife doesn't like it too cream cheesy. If you do, then keep it just the same, it was delicious.

This is a excellent recipe. very moist cake and frosting isgreat!. Everyone loved the cake. will be making again.

This is absolutely the best carrot cake ever. I made it for a co-worker and everyone was eating it, even the ones that said they didn't like carrot cake. They said it was the best they have eaten also.

Easy - moist - delicious. Cake and frosting rock! Made it once and was thrilled. Made it several times since then and thrilled a lot of folks... Good choice!

I give this recipe 5 stars! The best Carrot Cake I have ever made. The icing is the best as well.

I Made this for my Mom for Mother's Day, She is picky about her Carrot Cake, as her favorite was from a restraunt called Bakers Square, since the nearest one to us is out of business I had to find a recipe that might compare! This Was wonderful I added a Cup of Raisins to complete it, and some " Nut topping" on top and She and the Whole Family loved it! This is the First cake I have ever baked from scratch and it was soooo easy, and turned out nice and moist!!!! And the Recipe for the Cream Cheese Frosting was perfect!!!

Every carrot cake I've made from scratch came out tasting like a spice cake except for this recipe. This cake taste like the ones you order in a 4 star restaurant. I'm making 1/2 of the recipe this time and baking in a loaf pan. My husband and I are the only ones left at home and the 12 serving cake is just too much. I am adding pecans instead of walnuts and raisins to the recipe. Anyone wanting to try this recipe you will not be disappointed. HAPPY COOKING

I found this recipe while searching for a carrot cake I could make with ingredients I already had in my house. It was absolutely amazing! It is so moist and delicious. My family requests this for almost every party we have. Absolutely my favorite cake!