Description
This Carrot Cake Ever recipe creates a moist, flavorful carrot cake loaded with shredded carrots, raisins, and chopped walnuts, all enhanced with warm spices and a hint of pineapple. It is baked to perfection and perfect for celebrations or a cozy dessert, topped ideally with cream cheese frosting for that classic finish.
Ingredients
Scale
Carrot Mixture
- 6 cups shredded carrots
- 1 cup brown sugar
- 1 cup raisins
Wet Ingredients
- 4 large eggs
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
Dry Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
Add-ins
- 1 cup chopped walnuts
Instructions
- Prepare Carrots: In a medium-sized bowl, combine the shredded carrots with brown sugar. Let this mixture sit for 60 minutes to soften and release natural sweetness, then gently fold in the raisins.
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour two 10-inch cake pans to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs until they become light and fluffy. Gradually whisk in the white sugar, vegetable oil, and vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon. Stir well to evenly distribute all dry components.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients bowl, stirring until just combined to avoid overmixing and developing gluten. Fold in the carrot and raisin mixture along with the chopped walnuts gently to incorporate all flavors uniformly.
- Pour and Bake: Evenly divide the batter between the two prepared cake pans. Place them in the preheated oven and bake for 45 to 50 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
- Frost: Once fully cooled, frost the cakes with your favorite cream cheese frosting for the classic carrot cake finish and serve.
Notes
- Allowing the carrot and brown sugar mixture to sit enhances the cake’s moisture and flavor.
- Drain the crushed pineapple well to avoid excess moisture in the batter.
- You can substitute walnuts with pecans if preferred.
- Ensure not to overmix the batter after adding flour to keep the cake tender.
- Cooling the cakes completely before frosting prevents the frosting from melting.
- For a dairy-free option, use a vegan cream cheese frosting.
- Prep Time: 20 minutes active plus 60 minutes resting time
- Cook Time: 45 to 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
