Canned Carrot Cake

gaynel mohler


I always have cans of carrots in my pantry and hardly ever use them. except for this cake recipe I came up with ages ago. It is a heavy, deluxe cake that my family and friends think is the best.


★★★★★ 6 votes

13 x 9
20 Min
30 Min


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3 c
canned, drained carrots, about 2 cans
1 c
vegetable oil
2 c
2 c
2 tsp
baking powder
2 tsp
baking soda
1/2 tsp
2 tsp
1/2 c
flaked coconut, *optional*
1/2 c
drained crushed pineapple *optional*
1/2 c
chopped walnuts or pecans *optional*
4 medium

How to Make Canned Carrot Cake


  • 1mash carrots, or puree well. use mixer or food processor.
  • 2in large bowl combine carrots, eggs and sugar. mix well with mixer over med speed.
  • 3add in oil and continue mixing.
  • 4mix and sift dry ingredients together and gradually add to carrot mixture.
  • 5when all is well incorporated, blend on medium speed for 2 minutes.
  • 6if adding coconut, nuts and pineapple, do at this point, stirring in by hand.
  • 7pour batter into 9 x 13 inch pan or 2 - 3 round baking pans that are sprayed with cooking spray. if making a tiered cake, may want to line round pans with wax paper or parchment.
  • 8bake in preheated, 350 degree oven for 25 to 30 minutes, until toothpick comes out clean.
  • 9frost with your favorite cream cheese frosting.

Printable Recipe Card

About Canned Carrot Cake

Course/Dish: Cakes

Show 19 Comments & Reviews

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