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Cooking & Baking
Best Carrot Cake Recipe
If you’re searching for the best carrot cake recipe, you’ve just found it! This moist, flavorful carrot cake is a true classic, filled with freshly grated carrots, juicy pineapple, warm cinnamon spice, and crunchy walnuts. Perfectly paired with cream cheese frosting, it’s a crowd-pleasing dessert that’s ideal for birthdays, Easter, holidays, or any time you want to impress.
Unlike store-bought carrot cakes that can be dry or overly sweet, this homemade version is moist, tender, and perfectly balanced—making it a recipe you’ll turn to again and again.
Why You’ll Love This Recipe
- Incredibly moist with carrots, pineapple, and oil
- Warmly spiced with cinnamon for cozy flavor
- Makes a large, bakery-style cake—perfect for sharing
- Versatile dessert for Easter, birthdays, or holidays
Carrot Cake Recipe
Guiseppe
16
20 minutes
50 minutes
435
American
Dessert
This homemade carrot cake is packed with carrots, raisins, and pineapple for natural sweetness, while walnuts add a satisfying crunch. Baked into two tall, fluffy layers, this cake is rich, moist, and full of warm spices. Topped with a creamy frosting, it’s the perfect dessert for any special occasion or family gathering.
Ingredients
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 large eggs
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 4 tsp ground cinnamon
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup chopped walnuts
Directions
- Mix grated carrots with brown sugar in a medium bowl.
- Let sit for 1 hour to release natural sweetness, then stir in raisins.
- Preheat oven to 350°F (175°C). Grease and flour two 10-inch round cake pans.
- In a large bowl, beat eggs until light in color.
- Gradually add white sugar, oil, and vanilla; mix well.
- Stir in drained pineapple.
- In a separate bowl, whisk flour, cinnamon, baking soda, and salt.
- Gradually add to the egg mixture until just combined.
- Stir in the carrot mixture and chopped walnuts.
- Divide batter evenly between the prepared pans.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
- Let cool completely before frosting.