Classic Carrot Cake

Sherri Greer


This cake is so yummy and so moist, we just love it!!


★★★★★ 2 votes

30 Min
35 Min


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  • 1 can(s)
    8 oz unsweetened crushed pineapple
  • 2 c
    all purpose flour
  • 1 c
    granulated sugar
  • 1 c
    dark brown sugar
  • 2 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1/4 tsp
  • 4
  • 1 c
    vegetable oil
  • 2 c
    shredded carrots
  • 3/4 c
    chopped walnuts

  • 2 pkg
    (8 oz each) cream cheese, softened
  • 1/4 c
    butter, softened
  • 2 tsp
    vanilla extract
  • 1 1/2 c
    powdered sugar

How to Make Classic Carrot Cake


  1. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use).
  2. In a large bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts
  3. Transfer to a greased 13-in x 9-in baking dish. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
  4. For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in powdered sugar until smooth. Spread over cake.

Printable Recipe Card

About Classic Carrot Cake

Course/Dish: Cakes

Show 2 Comments & Reviews

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