Get ready to discover your new favorite carrot cake recipe! This incredibly moist, perfectly spiced creation strikes the ideal balance between wholesome and indulgent. The natural sweetness of fresh carrots shines through while warm spices add depth and character.
Whether you’re celebrating a special occasion or simply craving something delicious, this tried-and-true recipe delivers consistent results every time. The cream cheese frosting adds just the right touch of decadence without overwhelming the cake’s delicate flavors.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry
- Stays moist for days – perfect for make-ahead planning
- No fancy equipment needed – just basic mixing bowls
- Naturally sweet from carrots, reducing added sugar needs
- Freezes beautifully for up to 3 months
Ingredients
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs, sugar, and oil until smooth.
- Fold dry ingredients into wet mixture until just combined.
- Stir in carrots and walnuts.
- Pour batter into prepared pan.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool completely before frosting.
Tips & Variations
- Grate carrots yourself for best texture – pre-shredded ones are often too dry
- Replace walnuts with pecans or leave nuts out entirely
- Add ½ cup raisins for extra sweetness
- Reduce sugar to 1¼ cups for a less sweet version
- Use coconut oil instead of vegetable oil for subtle tropical notes
Serving Suggestions
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. This cake pairs beautifully with afternoon tea or coffee, and makes an excellent dessert following any meal.
Notes
- Store covered at room temperature for up to 3 days
- Refrigerate frosted cake for up to 1 week
- Cake is done when it springs back lightly when touched
FAQs
- Can I make this ahead? Yes, the cake actually tastes better the next day!
- Can I use a different pan size? Yes, adjust baking time accordingly – cupcakes take 20-25 minutes.
- Why did my carrots turn green? This can happen if your baking soda is too strong – reduce amount slightly.
- Can I freeze this cake? Yes, wrap unfrosted cake tightly and freeze for up to 3 months.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts
Steps
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs, sugar, and oil until smooth.
- Fold dry ingredients into wet mixture until just combined.
- Stir in carrots and walnuts.
- Pour batter into prepared pan.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool completely before frosting.
Notes
- Store covered at room temperature for up to 3 days
- Refrigerate frosted cake for up to 1 week
- Cake is done when it springs back lightly when touched
