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Marla Gibbs' Carrot Cake


Moist and delicious carrot cake with cream cheese frosting will satisfy everyone.













Trans-fat Free


2 cups raw sugar
4 large eggs
1 ½ cups vegetable oil
2 cups unbleached all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups carrots
1 can pineapple
crushed, drained
1 cup pecans
1 package cream cheese
1 cup butter
1 teaspoon vanilla extract
1 pound powdered sugar


In a mixing bowl, beat raw sugar and eggs thoroughly.

Mix in vegetable oil.

Stir flour, cinnamon, baking powder, baking soda and salt together.

Add to egg mixture, beating until just combined.

Stir in carrots, pineapple and pecan.

Spread evenly into 2 greased and waxed paper lined 9 inch round cake pans.

Bake at 350℉ (180℃) for 35 to 40 minutes or until cake pulls slightly away from the edge of pan.

Cool 10 minutes; remove cake from pan. Cool on wire rack.

In a la rge mixing bowl, beat together the cream cheese, butter and vanilla until light and fluffy.

Gradually add powdered sugar. Beat until smooth.

Spread top of one layer with ¼ of cheese mixture.

Place second lay on top and spread with frosting.


* not incl. in nutrient facts

Add review





PS to my prior review. In looking at the original recipe again I note it calls for 1/2 cup (1 stick) butter and not 1 cup (2 sticks). I also add another 3 oz pkg of cream cheese to make up for the volume lost with less sugar.

over 11 years ago


Thanks for your review, I just edited the recipe, and it should be 1 1/2 teaspoons of baking soda and 1 teaspoon of salt.

over 11 years ago


My coworker brought some of this wonderful cake to work that her husband made and has been making for years. It's the best carrot cake I've ever eaten and carrot cake being my fav cake, I've had many varieties through the years. This one is the best ever!

almost 11 years ago

Got this recipe years ago from the National Enquior paper!Best one I have ever eaten!Cathy

about 4 years ago

I’m Cathy from Canada; not Spokane. But,I like Washing State!

almost 4 years ago

United States

I hope everyone who has made this recipe has cut back on the powdered sugar in the frosting like I did. 2 cups instead of 4 1/2 cups which is what you would get in 1 lb. I add some grated lemon peel and squeeze some juice from the lemon - the frosting is to die for. Not icky sweet like most professionally baked cakes you get in a restaurant. Try it and you will not be sorry.

over 3 years ago

Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 54067% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 324mg 14%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 56% Vitamin C 2%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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