Bestest-Evah! Carrot Cake

15
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"This is my FAVORITE carrot cake!!!! I always get recipe requests."

Original recipe yields 15 servings
OK
  • FOR FROSTING INGREDIENTS

Nutritional

  • Serving Size: 1 (214.5 g)
  • Calories 776.1
  • Total Fat - 44.5 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 94.8 mg
  • Sodium - 387.5 mg
  • Total Carbohydrate - 92.1 g
  • Dietary Fiber - 3.2 g
  • Sugars - 72.1 g
  • Protein - 7.1 g
  • Calcium - 108.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.1 mg

TO MAKE THE CAKE


Step 1

Preheat oven to 325 degrees Farenheit. Grease 3 (8" or 9") cake pans. Drain pineapple (discard liquid for a later use). Beat eggs in a large bowl. Add sugars and beat until light and fluffy. Add oil and mix well with whisk. Add in the dry ingredients and beat until smooth. Stir in remaining ingredients and pour batter into prepared pans. Bake for 40 minutes or until tooth pick comes out clean when inserted in center of cake. Cool and frost between layers and over and around cake.

TO MAKE THE FROSTING


Step 2

Mix cream cheese and butter until smooth. Add remaining ingredients until well incorporated. Decorate cake with either extra shredded carrots or toasted coconut.

Tips & Variations


  • 3 (8" or 9") cake pans

Related

CookTillUDrop

Amazing cake! The flavors in this cake had us going back for another piece! My crew loved it so much they took the recipe home with them!

review by:
(20 Nov 2020)

HotNSunnyInFlorida

Another fabulous cake to add to my personal cookbook! We loved everything about it!

(12 May 2020)

ArleneG

Perfect textured cake and so delicious it is ridiculous! Everyone at the table gave it huge thumbs up. Best Evah is right!!

review by:
(25 Feb 2020)

Chef Potpie

I've always wanted to try a carrot cake that had the pineapple in it. Someone told me I would never go back once I tried it. Well, that person was probably right. This cake was so amazingly moist, and I loved the addition of coconut. I wondered about the raisins, I'm not a huge fan, but I made it for my husband's birthday, and he loved the raisins! (Since I made it for him I had to leave out the nuts, he doesn't like nuts in anything, but I think they would have been wonderful in there.) I cut this recipe in half and baked in in a small odd-sized (8X10) dish. The cream cheese frosting was yummy with the addition of coconut extract. Thanks, FEM, we are enjoying this lovely and tasty cake!

review by:
(1 Dec 2019)

Grambers

I have been wanting to make this for some time and Thanksgiving was the best time, when the family could help us eat it. It was moist and so delicious! The frosting was perfect for this cake!

review by:
(30 Nov 2019)

FanciPantsNanci

I can see why you love this cake so much Mama. It's amazing!

review by:
(18 Nov 2019)