Best Mrs Thompsons Carrot Cake Recipes

MRS. THOMPSON'S CARROT CAKE

Mrs. Thompson's Carrot Cake image

I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It's requested for many family gatherings and celebrations. -Becky Wachob, Kelly, Wyoming

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 13

Ingredients

3 cups shredded carrots
1 can (20 ounces) crushed pineapple, well drained
2 cups sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners' sugar

Steps:

In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator.

Nutrition Facts : Calories 552 calories, Fat 25g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 269mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 2g fiber), Protein 5g protein.

OLD-FASHIONED CARROT CAKE

Old-Fashioned Carrot Cake image

MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 20

Ingredients

4 large eggs
2 cups sugar
3 cups finely shredded carrots
1 package (8 ounces) cream cheese, softened
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
FLUFFY FROSTING:
1/4 cup all-purpose flour
3/4 cup whole milk
3/4 cup butter, softened
2 cups confectioners' sugar
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Additional chopped walnuts

Steps:

In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. , In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.

Nutrition Facts : Calories 652 calories, Fat 40g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 537mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.

MRS. THOMPSON'S CARROT CAKE RECIPE - (1.5/5)

Mrs. Thompson's Carrot Cake Recipe - (1.5/5) image

Provided by calypan

Number Of Ingredients 13

Ingredients

FROSTING:
3 cups shredded carrots
1 can (20 ounces) crushed pineapple, well-drained
2 cups sugar
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners' sugar

Steps:

•In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture. • Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. • For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Cover and refrigerate leftovers. Yield: 15 servings.