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Mrs. Thompson’s Carrot Cake

I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It’s requested for many family gatherings and celebrations. —Becky Wachob, Kelly, Wyoming
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    15 servings

Ingredients

  • 3 cups shredded carrots
  • 1 can (20 ounces) crushed pineapple, well drained
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 3-3/4 cups confectioners' sugar

Directions

  • In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.
  • Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator.
Nutrition Facts
1 piece: 552 calories, 25g fat (7g saturated fat), 81mg cholesterol, 269mg sodium, 80g carbohydrate (63g sugars, 2g fiber), 5g protein.
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