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“My family, friends and co-workers have all said the same thing - this is the best carrot cake they have ever tasted. I'm very glad to share it with all of the carrot cake lovers out there. Enjoy! : )”
1hr 45mins

Ingredients Nutrition


  1. Beat together corn oil, sugar and eggs until well combined.
  2. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves.
  3. Add to egg-sugar mixture, mixing well.
  4. Drain the pineapple well.
  5. Add the carrots, walnuts, raisins and pineapple to mixture.
  6. Blend to mix well.
  7. Pour batter into a 9-10 inch greased and floured cake pan. *I use a springform pan and then split the cake into two layers.
  8. Bake at 350 degrees for approximately one hour or until a pick inserted in center comes out clean.
  9. Let cake cool on rack.
  10. Prepare frosting.
  11. Cream Cheese Icing:.
  12. In a medium mixer bowl, cream butter and cream cheese together until smooth. Add confectioner's sugar, milk and vanilla. Beat on high until smooth. This recipe yields approximately 5 1/2 cups. You'll have plenty extra which I think is better than having too little! : ).

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