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Best Carrot Cake

User Rating 5 Star Rating (1 Review)


This is the carrot cake recipe best known for bringing anyone out of a foul mood. Yet it's easy to make, once you get the carrots shredded! I believe that baby carrots, although truly a pain to shred, are the secret to this recipe. They are more tender than regular carrots, with a sweeter flavor (even though they are just well trimmed regular carrots!). Enjoy this cake.

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 16 servings


  • 2 cups shredded baby carrots
  • 1 cup oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2-1/2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup chopped walnuts or shredded coconut
  • Cream Cheese Frosting


Preheat oven to 350 degrees F. Shred baby carrots (this takes some time, but is well worth it).

In large bowl, combine oil, sugar, brown sugar, vanilla, and eggs and beat well. Stir in half of the flour, baking soda, cinnamon, and salt and mix well.

Add carrots and pineapple and beat well. Then beat in remaining flour. Stir in 1/2 cup walnuts and mix well. Pour into 13x9" pan and spread evenly. Bake at 350 degrees F for 45-55 minutes until dark golden brown and cake springs back when lightly touched in center.

Cool carrot cake on wire rack.

Fold walnuts or coconut into Cream Cheese Frosting and spread over cooled carrot cake.

User Reviews

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 5 out of 5
This recipe is great!, Guest Anna

I found this recipe over a year ago and have made it a number of times for parties and celebrations and it is great; everyone asks me to bring one to the party! I dont fold the walnuts into the frosting but I do make the cake a double decker and press the walnuts into the frosting on the outside of the cake and it looks really nice.

48 out of 49 people found this helpful.

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