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The Best Carrot Cake Ever

The Best Carrot Cake Ever
12 votes, 4.58 avg. rating (90% score)
The Best Carrot Cake EverPhoto/Art by Aimee Seavey

Yield: About 24 two-inch squares



  • 1-3/4 cups sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1-1/2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups lightly packed shredded carrots
  • 1 can (8 ounces) pineapple tidbits, drained
  • 3/4 cup chopped walnuts


Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan. In a mixing bowl, beat together the sugar, oil, and vanilla just until combined. At medium speed, beat in the eggs one at a time. Stir in the flour, nutmeg, cinnamon, baking powder, and baking soda. Add the carrots, pineapple, and nuts. Stir just until combined. Pour the batter into the prepared pan. Bake until a knife inserted into the center comes out clean, about 45 minutes. Remove from the oven, place onto a rack, and let cool.

Cream Cheese Frosting


  • 6 ounces (2 small packages) softened cream cheese
  • 6 tablespoons softened butter
  • 1 teaspoon minced orange peel
  • 2 to 2-1/4 cups sifted confectioners' sugar


For frosting: Combine all ingredients and beat until smooth. Adjust the amount of confectioners' sugar, depending on how stiff you like the icing to be.
Updated Thursday, May 8th, 2003

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4 Responses to The Best Carrot Cake Ever

  1. Anonymous January 5, 2006 at 3:50 pm #

    Now this is real carrot cake! It’s very moist, and the cream cheese icing really tops it off.

  2. Anonymous March 16, 2007 at 4:39 pm #

    Very good and very moist cake.

  3. barbara S. Barger April 20, 2007 at 8:35 am #

    Saltless butter in the frosting might be better-
    Don’t even try to figure the calorie count – just enjoy it!!!!!!

  4. kimberly gammon April 11, 2008 at 5:13 pm #

    I just love carrot cake and this is so moist, thank you so much!!!

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