Carrot Cake Recipe | Yummly
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Carrot Cake

Doug Arkell: "It turned out fabulous very tasty" Read More
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Carrot Cake

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  • 2 cups all purpose flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 1/3 cups white sugar
  • 2 tsp. ground cinnamon
  • 1 cup vegetable oil
  • 1 tsp. vanilla extract
  • 3 eggs
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup walnuts (chopped)
  • 8 oz. crushed pineapple (drained)
  • 8 oz. cream cheese (softened)
  • 1/4 cup butter (softened)
  • 2 cups powdered sugar
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    NutritionView More

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    Calories1910Calories from Fat1040
    Total Fat116g178%
    Saturated Fat30g150%
    Trans Fat1.5g
    Calories from Fat1040
    Total Carbohydrate207g69%
    Dietary Fiber9g36%
    Vitamin A210%
    Vitamin C50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Doug Arkell 2 months ago
    It turned out fabulous very tasty
    Reviewer Profile Image
    Tia 2 months ago
    Delicious! I didn’t have coconut or walnuts. But it’s still amazing. My family loved it! I used my own frosting recipe, but the cake is moist and flavourful and not too sweet! Just made it for the second time :)
    Reviewer Profile Image
    Bev Thorpe 10 months ago
    My standard carrot cake. Consistently good and easy to make.
    Reviewer Profile Image
    Sasha Gusterson 10 months ago
    I didn’t add pineapple or coconut flakes, and I had to add an extra egg and a bit of water but overall it turned out great
    Reviewer Profile Image
    Deborah Felix 10 months ago
    This recipe turned out great! I didn’t use and walnuts or coconut due to allergies, and I didn’t end up up using the pineapple because we forgot to buy some. But it was still incredible and a big hit with everyone!
    Reviewer Profile Image
    Angel McCall a year ago
    This cake was super moist and so good! I did alter the recipe some. I didn’t use the pineapples and added 1/3 of brown sugar and a dash of cinnamon. And Mmm mmm mmm!
    Reviewer Profile Image
    Karen Brewster a year ago
    excellent cake every time. i add a a dash or two of lemon juice to the icing works nicely
    Reviewer Profile Image
    Madison Ferriola a year ago
    Didn’t tweak any of the ingredients. I made cupcakes and they were SO good
    Reviewer Profile Image
    Earle a year ago
    It was so much like what I used to make except for the pineapple No, But I will sometime soon
    Reviewer Profile Image
    Justin L. 2 years ago
    Very lovely cake, and very delicious. However, I didn't use the amount of sugar indicated. I only used 1 cup.
    Reviewer Profile Image
    Johns 2 years ago
    My son asked for this for his birthday. It was a beautifully moist and flavour packed carrot cake. I stuck to the directions and would again. The pineapple was a wonderful addition. Yum! ;-)
    Reviewer Profile Image
    Chrisna Rex 2 years ago
    Wonderful. Just as before.
    Reviewer Profile Image
    Walnuts were overpowering, I would leave them out next time
    Reviewer Profile Image
    Rose 2 years ago
    Omg!!! Just baked the best carrot cake ever! It is very moist and delicious! My family loves it!
    Reviewer Profile Image
    Jen Hodgson 2 years ago
    Best carrot cake I have ever made.
    Reviewer Profile Image
    Diane 2 years ago
    This was delicious! Local store didn’t have baking soda so I used extra baking powder instead. Wasn’t as moist because of it but it was still fantastic! Next time I will double the frosting recipe since it could have used a little extra in the center and in top. Oh and to cut down on the calories I used half vegetable oil and half unsweetened applesauce.
    Reviewer Profile Image
    Bonita Martin 2 years ago
    Delicious recipe. I added golden raisins and chopped walnuts on top. I cooked for approximately 49-50 mins. I also made the icing when I had about 20-25 mins left on my timer. I DID NOT use all the powered sugar the recipe called for. In the reviews someone mentioned the icing was too sweet. So, every time I added powder sugar I tasted the icing before adding more. I also added a tsp of vanilla extract. Once icing was to my liking I put in the refrigerator for approximately 20 mins. (I found this to be helpful in getting the icing to thicken) Also, wait until the cake is completely cooled before Icing. I did not have canned pineapples; however, I had a pineapple I diced earlier in the day. I used them... I’ll definitely make this again. Hope u was helpful I would add a picture, but it is half gone already ( I made it last night)
    Reviewer Profile Image
    Kelsey Smart 2 years ago
    Added extra pineapple, very moist!
    Reviewer Profile Image
    J. Milan 2 years ago
    I made this and I’ve never baked a cake before! EVER! Turned out great I used truncheons colored raisins
    Reviewer Profile Image
    Delicious, added dry cranberries
    Reviewer Profile Image
    Laura 2 years ago
    I didn’t use the coconut and it came out fabulous without it! It doesn’t even need the frosting
    Reviewer Profile Image
    Guanjin M. 2 years ago
    Delicious and easy to follow instructions!
    Reviewer Profile Image
    Sandra Cerino 2 years ago
    this was HANDS DOWN the best cake I've ever had. not just best carrot cake, best cake in general. It was soooooo unbelievably moist and perfect. I wouldnt change a thing!!
    Reviewer Profile Image
    Bobby Stevens 2 years ago
    OMG!! It was wonderful! Our neighbors ask me to make one for Mother’s Day! Absolutely delicious!!
    Reviewer Profile Image
    Janis Painter 2 years ago
    Was delicious going to make again love it moist but not to rich.
    Reviewer Profile Image
    Deborah 2 years ago
    Really yummy rich and moist. Definitely for a special occasion. The icing was a little too sweet for my taste but will cut back on sugar next time . Thank you
    Reviewer Profile Image
    Tonia L. 2 years ago
    Amazing! Moist, lush, luxury cake. Thank you for sharing recipe.
    Reviewer Profile Image
    Gisela Osorio 2 years ago
    PERFECTTT!! super moist, amazing taste and a very important fact for me, it isnt too sweet. I made this recipe as cupcakes and i think its perfect even without the cream cheese topping. Surely will make it again!!
    Reviewer Profile Image
    Ioana Ivan 2 years ago
    This is a great recipe! I made it with quantities in the metric system so it was a little bit difficult for me to tranform all of them; because of that I had to add a little bil more oil (eye measured) because the batter initially looked drier than the picture, but in the end, it came out moist. Also, I kept it in the oven for only 30 min (I know that my oven usually cooks faster even if the temperature is the indicated one), so I didn't want to take my chances. After half an hour the toothpick was clean and the cake was ready.
    Reviewer Profile Image
    C Galindo 2 years ago
    I made this cake for Easter and my family loved it. I made a two layer cake, so I had to make extra frosting. The frosting was incredible and the cake itself was very moist. Thank you for bringing this recipe to the Yummly community!