This delicious carrot cake cream cheese icing is a favourite family recipe of Harold and Joan Walker, egg farmers in Mt. Brydges, Ontario.

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
16
Yield:
1 bundt cake or 13 x 9-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake:
Icing:

Directions

Instructions Checklist
  • Cake: Combine sugar, eggs, oil and vanilla in a large bowl; beat with an electric mixer until combined. Combine flour, baking soda, cinnamon and salt in a medium bowl. Add to liquid ingredients; beat until combined. Stir in pineapple, carrots, walnuts and raisins. Pour batter into a greased 12-cup (3 L) Bundt pan or 13 x 9-inch (33 x 23 cm) baking pan. Bake in a preheated 350 degrees F (180 degrees C) oven until a cake tester inserted in the centre comes out clean (about 60 to 65 minutes for Bundt pan or 45 to 50 minutes for 13 x 9-inch (33 x 23 cm) baking pan). Let cake cool before icing.

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  • Icing: Combine cream cheese, butter, vanilla and icing sugar in a bowl. Beat with an electric mixer until smooth. Thin with a little milk, adding 1 tbsp for spreading or about 4 tbsp (60 mL) for drizzling over cake.

Nutrition Facts

531 calories; protein 5.4g; carbohydrates 68g; fat 28.1g; cholesterol 55.3mg; sodium 373.1mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2013
I made this cake for my grandson's 14th Birthday. He said it was the best carrot cake he ever had. My daughter is a fabulous baker and my son in law was a chef. So my grandson gets the best of the best! The whole family liked it and each of us had two pieces! It was very moist and so delicious. I think the pineapple made the cake better. I was a little afraid to take it out of the Bundt pan but I used a plastic knife around the edges and also set the pan on a towel in a couple inches of boiling water before taking it out of the pan. I had read this on a different site and it came out of the pan almost perfect. There was one small area that stuck on the side. But once I frosted it, it wasn't noticeable . Besides it tasted so good. I will make this again. Read More
(22)

Most helpful critical review

Rating: 3 stars
12/27/2017
The cake tastes great. I wouldn t make it in a bundt pan again as it was too moist and didnt come out of the pan easily. I had greased and floured the pan. The cake was very moist. Read More
18 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/28/2013
I made this cake for my grandson's 14th Birthday. He said it was the best carrot cake he ever had. My daughter is a fabulous baker and my son in law was a chef. So my grandson gets the best of the best! The whole family liked it and each of us had two pieces! It was very moist and so delicious. I think the pineapple made the cake better. I was a little afraid to take it out of the Bundt pan but I used a plastic knife around the edges and also set the pan on a towel in a couple inches of boiling water before taking it out of the pan. I had read this on a different site and it came out of the pan almost perfect. There was one small area that stuck on the side. But once I frosted it, it wasn't noticeable . Besides it tasted so good. I will make this again. Read More
(22)
Rating: 4 stars
03/17/2015
Absolutely fabulous; I would recommend using only 1 cup of oil. When making a bundt cake make sure you grease the bottom and flour the pan correctly in order for it not to stick. I use Crisco shortening and whole wheat flour instead of white. The pineapple was definitely a nice touch! Read More
(3)
Rating: 5 stars
06/26/2017
I made this for Father's Day & it is now our new "favorite cake"! Everyone else loved it too. I was looking for a carrot cake recipe that had (in addition to carrots) raisins, nuts and pineapple. I chose this one as I was also looking for one made in a bundt pan. I didn't want to mess around with layers. This cake was perfect. So moist! I will definitely make this again and again! Read More
(3)
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Rating: 5 stars
12/24/2018
Great cake! Only used one cup of oil and it was very moist. Also used gluten free flour and it came out perfect. Read More
(1)
Rating: 5 stars
04/14/2018
I used gluten free all purpose flour and it came out very moist and no one noticed it was gluten free. Read More
Rating: 5 stars
12/13/2018
I made it for a potluck. Received numerous compliments! Will make it again. I did not make any changes. Read More
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Rating: 5 stars
09/08/2020
I made this for my husband’s birthday because he loves carrot cake. This recipe is so yummy! Husband said it’s better than any carrot cake he has had before! This recipe is a keeper for sure!! Read More
Rating: 5 stars
04/27/2019
Great recipe made the cake using all ingredients proposed. For the icing I chose to use a ready made vanilla icing that I melted slightly in the microwave and then poured over the top of the cake with a few colored sprinkles and chocolate Easter Eggs for decoration. Read More
Rating: 5 stars
03/29/2019
I made the icing for a chocolate cake - it was great! Read More
Rating: 3 stars
12/27/2017
The cake tastes great. I wouldn t make it in a bundt pan again as it was too moist and didnt come out of the pan easily. I had greased and floured the pan. The cake was very moist. Read More
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