Carrot Cake Recipe from Southern Cakes!

Today I’m thrilled to share with you a Cake recipe from my dear friends at Taste of The South Magazine. I’ve had the joy of working with them as contributing editor for the past few years and my relationship with them has always been a pleasure. As my grandmother would say “Theys just good people.”

The recipe I am sharing today is from the special Southern Cakes magazine issue This is a decadent Carrot Cake, made from scratch, just in time for easter! Enjoy (and save me a slice)!


Carrot Cake Recipe from Southern Cakes!

This is a decadent and delicious Carrot Cake, made from scratch, just in time for Spring! I hope you enjoy and will save me a slice!
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: carrotcake
Servings: 3 , 9 inch cake layers
Calories: 457kcal


  • 3 cups all-purpose flour
  • 2 +1⁄2 cups sugar
  • 1 cup golden raisins
  • 3 ⁄4 cup chopped walnuts
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 +1⁄2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 4 cups finely grated carrot about 5 large carrots
  • 2 8-ounce cans crushed pineapple, drained
  • 4 large eggs lightly beaten
  • 1 cup canola oil
  • 2 teaspoons vanilla extract
    Cream Cheese Frosting Ingredients:
    Yield: approximately 6 cups
    enough to ice a large cake
  • 2 8-ounce packages cream cheese, softened
  • 1 cup unsalted butter softened
  • 1 tablespoon vanilla extract
  • 7 +1⁄2 cups confectioners’ sugar


  • Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
  • In a large bowl, stir together flour, sugar, raisins, walnuts, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Add carrot, pineapple, eggs, canola oil, and vanilla; stir together until well combined. Divide batter evenly among prepared pans.
  • Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
  • Spread Cream Cheese Frosting between layers and on top and sides of cake. Refrigerate until ready to serve.

  • To make icing:
  • In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until smooth.


From Taste of the South: Southern Cakes 2015


Calories: 457kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


You might also enjoy these other carrot cake recipes!

Carrot Cake Blondies

Carrot Cake Loaf Frosted YUM!

Skillet Carrot Cake from Southern Cast Iron


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  1. I make a delicious carrot cake and yours seems very delicious going to make your cake for, my seniors card party Love your recipes

  2. Made this cake yesterday and it was very delicious! I added about 1/4 cup of shredded coconut. This recipe is definitely a keeper.

  3. Hey Christy,

    Just wanted to share a great tip to all that shredding. Do you remember the salad shooter? That is what I use and, my word, is it fast! You are done in not time at all. Take the shooter apart and put in your top shelf of your dishwasher and done!!!!

    1. Hi Ann! Do you mean “Southern Plate Classics”? It was available on newsstands for a limited time but I am afraid it isn’t now. Normally you could order a copy online from the publisher but they are out of stock and I am not sure if they will be printing any more or not. I would check eBay or Amazon to see, I know on Amazon there are a few available, just type Southern Plate Classics Magazine in the search bar to see whats available. Hope that helps 🙂

  4. I am so excited thank you for putting the link to a subscription to Taste of the South in your post. I am now going to be eagerly watching for my first magazine to arrive in the post and looking forward to reading your column and seeing the menu you have chosen. I like to have a whole menu put together and loved the ones in your magazine the Best of Southern Plate so I am just totally excited thank you Christy God bless you.

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