Brian’s Carrot Cake

Brian’s Carrot Cake

Brian CampbellCamfam Cookery
Indulge in the perfect carrot cake recipe. Moist, flavorful, and topped with cream cheese frosting, this carrot cake is a true delight.
Best with whiskey-butter sauce drizzled before frosting the cake. Still excellent without the booze.
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Prep Time 5 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 9
Calories 508 kcal



  • 2 large eggs lightly beaten
  • 1 box yellow cake mix 8.25oz
  • 1 can crushed pineapple 8oz
  • cups Dukes mayonnaise
  • 1 tsp ground cinnamon
  • 1 cup carrots shredded
  • 1 pkg pecan pieces 2oz


  • 8 oz Philadelphia cream cheese room temperature
  • ½ cup butter softened
  • 4 cups confectioners sugar
  • 2 tsp vanilla extract
  • 1 tsp lemon extract optional


  • Combine lightly beaten eggs and the remaining 6 ingredients in a large bowl, stirring until blended.
  • Pour batter into a greased and floured 9-inch square baking pan.
  • Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
  • Cool completely in pan on a wire rack.
  • Spread frosting over top.


You can drizzle some bourbon/whiskey sauce on top while warm. Simple whisk the booze and butter over medium heat then drizzle over cake before frosting.


Calories: 508kcalCarbohydrates: 116gProtein: 6gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 92mgSodium: 656mgPotassium: 205mgFiber: 2gSugar: 36gVitamin A: 3120IUVitamin C: 7mgVitamin D: 0.2µgVitamin E: 2mgCalcium: 172mgIron: 2mgZinc: 1mg
Keyword Cake
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