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Carrot Cake

Carrot cake 2771296 1920


3 cups shredded carrots

1 can (20 ounces) crushed pineapple, well drained

2 cups sugar

1 cup canola oil

4 large eggs

1 teaspoon vanilla

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg


1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

2 teaspoons vanilla extract

3-3/4 cups confectioners’ sugar

(optional) chopped pecans



Preheat oven to 350 degrees and grease a 9x13 inch baking dish. In a large bowl, beat the first six ingredients until well blended. In another bowl, mix the flour, baking soda, cinnamon, and nutmeg; gradually beat into carrot mixture. Pour mixture into prepared pan.

Bake for 35-45 minutes or until a toothpick inserted in center comes out clean. You can cover it with foil towards the end if the top looks like it’s getting too brown. Cool completely in pan on a wire rack.

For the frosting: In a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth adding a little milk if needed. Spread over cooled cake and topped with pecans if desired. Cover and refrigerate until serving.

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