“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. --Jim Davis :) I know there are a billion carrot cake recipes on Zaar, but I searched many,many pages to find this exact recipe and it was nonexistant. I wouldn't change one thing about this recipe, my mom has made it for years. It is so moist and packed with flavor, I haven't tried a carrot cake yet to beat it in my humble opinion!”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 320 degrees.
  2. Combine all dry ingredients in a bowl, stir and set aside.
  3. In a large bowl beat eggs, add oil and sugar; mix well.
  4. Add raw carrots and drained pineapple.
  5. Slowly add dry ingredients and mix until combined, stir in nuts.
  6. Lightly grease a 9x13" pan and bake for about 55 minutes or until set and toothpick comes out clean.
  7. Cool completely.
  8. Meanwhile, beat softened cream cheese, add butter or margerine and beat until smooth.
  9. Add powdered sugar, beat, add vanilla, beat until smooth then add lemon juice and beat until smooth.
  10. Frost cool cake ( you may not need to use all the frosting) and store in refrigerator, it is best on the second day and we love it cold!

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