Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

I have made this cake many times it's very good, I use my Kittencal's Best Cream Cheese Frosting (Extra Creamy Option) to frost the top but you may use your own favorite frosting :)

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees F.
  2. Grease and flour a 13 x 9-inch baking pan.
  3. In a medium bowl, combine flour, baking soda, baking powder, salt and cinnamon.
  4. In a large bowl using an electric mixer beat together eggs, oil, both sugars and vanilla until very well blended.
  5. Mix in the carrots, crushed pineapple and walnuts.
  6. Add in the flour mixture; beat to combine.
  7. Transfer batter to prepared baking dish.
  8. Bake about 50 minutes, or until cake tests done.
  9. Cool completely in the pan before frosting.
Most Helpful

5 5

This is a delicious, moist carrot cake. Just FYI, I got a tad more than 3 cups shredded carrots from a 1 lb. bag. I made one change, and used 1 3/4 cups brown sugar and omitted the white sugar. Everything else I left as is, and this cake is spectacular. I will make it again and again. I used my own favorite cream cheese frosting (similar to yours but without any whipping cream or whipped topping, and with the addition of a teaspoon of almond extract) and this cake was gobbled right up for dessert tonight. Yummy! Thanks Kittencal for another guaranteed success!