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


  • 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


  1. mash carrots, or puree well. use mixer or food processor.
  2. in large bowl combine carrots, eggs and sugar. mix well with mixer over med speed.
  3. add in oil and continue mixing.
  4. mix and sift dry ingredients together and gradually add to carrot mixture.
  5. when all is well incorporated, blend on medium speed for 2 minutes.
  6. if adding coconut, nuts and pineapple, do at this point, stirring in by hand.
  7. pour 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.
  8. bake in preheated, 350 degree oven for 25 to 30 minutes, until toothpick comes out clean.
  9. frost with your favorite cream cheese frosting.

Printable Recipe Card

About Canned Carrot Cake

Course/Dish: Cakes

Show 21 Comments & Reviews

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