Total Time
Prep 10 mins
Cook 45 mins

No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Sift together flour, baking powder, soda, salt and cinnamon.
  3. In mixing bowl, beat eggs and add sugar.
  4. Let stand until sugar dissolves, about 10 minutes.
  5. Stir in oil, carrots, drained pineapple and nuts.
  6. Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
  7. Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
  8. Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
  9. Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
  10. Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
  11. Add powdered sugar gradually, beating vigorously.
  12. If frosting is too thick, thin with a few drops of milk to spreading consistency.


Most Helpful

when i first joined back in 2002 i was looking for a great carrot cake,and this is the one that caught my eye. i made it again today and it tastes just as wonderful as it did then.when i made it this time,instead of finely grating all of the carrots i rough grated some for a different type of texture. if you want an excellent carrot cake,look no further you found it. if i could give it more than 5 '*s .thank you so much for posting.

Chef shapeweaver � February 08, 2006

This is almost exactly the same recipe my mom has been using for years! She got it from one of her coworkers, a fabulous cook, years ago. All the ingredients and measurements are the same, except hers also includes 1/2 cup of flaked coconut. My mom is famous amongst family and friends for this wonderful cake. Everyone always asks for the recipe. I've never felt the need to look for another recipe because this is the best carrot cake I've ever tasted.

Velouria May 14, 2010

Great recipe! I only made a couple of changes to the recipe, I substituted 1/2 cup of pineapple juice (drained off the crushed pineapple) for 1/2 cup of the oil, used a bundt pan and it turned out fantastic. I took it to a charity tea we were hosting and one of the patrons told my mother (not knowing I had made the cake) that is was the absolute best carrot cake she'd ever tasted...I wouldn't know, I never got a piece! This is a definite keeper. Thanks for sharing!

Kaytie Did March 31, 2010

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