A cream cheese icing and luscious, dense carrot cake with pineapple are the results of this simple recipe.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch cake |
Ingredients
- 3 cups grated carrots
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs
- ¾ cup vegetable oil
- 1 ¼ teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple with juice
- ¾ cup chopped pecans
- 3 ½ cups confectioners’ sugar
- 1 (8 ounce) package Neufchatel cheese
- ½ cup butter, softened
- 1 ¼ teaspoons vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine confectioners’ sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 260 mg |
| Sugars | 36 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome and simply easy to make
I hate how good this is! Now my family and coworkers expect me to make it all the time. Again, I hate how good this is!!
This carrot cake is great, so moist and flavorful. I did find that I liked it’s moisture content better the next day, next time I will make it a day ahead.
SO GOOD!! I make this every year for my husband’s birthday. We leave out the pecans because we’re not big nut lovers, but everything else we follow exactly. Best carrot cake I’ve ever had!
Great and easy to make…..
First time making a cake that wasn’t from a box! It was delicious. I didn’t have any pecans so I substituted walnuts and almonds. I also toasted them before I put them in the batter.
Excellent !
Our favorite recipe!! We prefer without the frosting.
The best carrot cake I’ve ever had!
My husband really liked it also very good
I made this as a triple layer cake. Instead of 3/4 cup oil are used one cup of applesauce and 1/2 cup of oil. I also added 1/8 teaspoon allspice. I cooked it 20 minutes on 350, all three pans at once. It turned out beautifully!??
awesome…
It is a delicious and easy cake to make. My guests loved it and asked for the recipe. I cut back on the sugar for the cake and the frosting. I didn’t have applesauce so I added more olive oil making it 1/2 cup instead of the 1/4 cup. I had to make conversions for the 8 ounce pineapple to 1cup as I am in Australia. Thank you for the great recipe.
I made a few changes such as changed cream to cream cheese, not the one they had as well as raisins . But, over all we were very pleased. It was my first time to make a cake from scratch and it came out fantastic. Now I’m in trouble because my wife expects it more often. And before this I had a hard time making scrambled eggs.
Excellent recipe- . I use all the pineapple juice for more taste of the pineapple.
No changes
Hands down most flavorful moist carrot cake I ever made !!
i made it . Its really tasty Carrot Cake with Cream Cheese Frosting
Fantastic! I added raisins. Made it in a square 8” and split it so it was 4 layers of deliciousness!!!
I’m guessing this recipe has been edited since so many reviews complained about too much oil. I made exactly to the recipe (only 1/4 cup of oil) and it was deliciously moist. The frosting was not overly sweet. I will make this again.
I have been making this cake for years, WITH the 1 1/2 c. of oil as the original recipe stated and it is my “go-to” recipe for carrot cake, hands down!!!!! It’s not too oily and is the perfect texture. I’ve made this cake and SOLD numerous of them with customers always wanting the recipe. Flawless recipe as it was.