Best Ever Carrot Cake

Best Ever Carrot Cake

4.4 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 154.8
  • Total Fat: 5.3 g
  • Cholesterol: 26.6 mg
  • Sodium: 139.1 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.0 g

View full nutritional breakdown of Best Ever Carrot Cake calories by ingredient
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Carrot cake is one of the most popular desserts in America. Try this delicious one for real good eating anytime. Carrot cake is one of the most popular desserts in America. Try this delicious one for real good eating anytime.
Number of Servings: 24


    For one cake, 8 to 10 servings:

    1/2 cup of corn oil *
    1 3/4 cups granulated sugar
    3 eggs
    2 cups all-purpose flour
    2 tsp. baking soda
    1/4 tsp. salt
    3 tsp. cinnamon
    1 tsp. ground cloves
    2 cups peeled and grated carrots
    1 can (8 oz.) crushed pinnapple


    When I make this recipes I don't add these

    1 cup chopped walnuts
    3/4 cup shredded coconut

    Cream Cheese Frosting:

    I never make this so I don't know how it taste.

    Cream together 2 packages (8 oz. each) cream cheese, 1 cup powdered sugar and 1 teaspoon vanilla extract, blending well.

    * If you want you can reduce the amount of oil or substitute it with applesauce
    (This is what I plan on doing the next time I make it fewer calories I also plan to use splenda)


1. Beat together corn oil, sugar, and eggs until well combined.

2. In a bowl, sift together flour, baking soda, salt, cinnamon, and cloves.

3. Add to egg-sugar mixture, mixing well.

4. Drain the pinnaple well.

5. Add carrots, walnuts and pinnaple to mixture. Blend to mix well.

6. Pour batter into greased and floured 9- or 10-inch cake pan.

7. Bake at 350 F for about 1 hour or until a pick inserted in center comes out clean. Let me tell you that it's well worth the wait.

8. Let cool on rack. Prepare frosting.

9. Split cake into 2 layers. Assemble. Cover with the frosting. Sprinkle with coconut.

I don't know how this cake taste with the frosting and coconut so if you do like coconut you can be the first ones to try it.

Number of Servings: 24

Recipe submitted by SparkPeople user ARIANA_411.

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Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    I reduced the oil to 1.2 cup only and substituted the l1 cup liquid into 3.4 cup buttermilk and 1/4 cup pineapple juice from the tin I used the pineapples....very good......with all the extras too...walnuts, coconut and frosting - 10/21/08

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  • Incredible!
    2 of 3 people found this review helpful
    Changed it just a little. I replaced the oil with applesauce and added another 1/2 cup instead of pineapple (since I didn't have any) I also added the nuts.
    For the topping I cut out a snowflake design on a piece of paper and put it on the top of the cake & sprinkled with powdered sugar. very pret
    - 10/20/09

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  • Incredible!
    1 of 1 people found this review helpful
    I used 1/2 the sugar on the frosting and added some lemon juice. I used only 1 cup sugar and I blended the pineapple before putting it in the batter. I also put in a couple tablespoons of chia seeds. Cooked exactly 1 hour and man this is a sweet decadent carrot cake. Can't have coconut and didn' - 8/30/13

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  • Incredible!
    So tasty! - 1/6/19

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  • O.K.
    I baked this 2xs in 2 days both with disappointing results. Dry , dry, and gritty. Perhaps only 1 or 1.5 cups of flour is needed? I reread the ingredients instructions multiple times because I thought I misread the flour amount. I didnt. It smelled great but tasted mediocre without the icing. I pre - 4/30/18

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