Description
This Best Carrot Cake Ever recipe delivers a moist, flavorful cake packed with shredded carrots, raisins, and crunchy walnuts. Enhanced with warm cinnamon and vanilla, and finished with a classic cream cheese frosting, it’s a timeless dessert perfect for any occasion.
Ingredients
Scale
Carrot Mixture
- 6 cups shredded carrots
- 1 cup brown sugar
- 1 cup raisins
Wet Ingredients
- 4 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 Carrot Mixture: In a medium-sized bowl, mix the shredded carrots and brown sugar. Set aside for 60 minutes to allow the flavors to meld, then gently fold in the raisins.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 10-inch cake pans to ensure easy cake removal after baking.
- Beat Wet Ingredients: In a large bowl, beat the eggs until light and fluffy. Gradually whisk in the white sugar, vegetable oil, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon. Stir these dry ingredients until evenly blended.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. Then fold in the carrot-raisin mixture along with the chopped walnuts for texture and flavor.
- Divide and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes to set. Then remove the cakes from the pans and transfer them to a wire rack to cool completely.
- Frost the Cake: Once the cakes are fully cooled, frost them with your favorite cream cheese frosting for a rich, tangy complement to the spiced carrot cake.
Notes
- For best results, shred the carrots fresh or use pre-shredded carrots without excess moisture.
- Draining the crushed pineapple prevents the batter from becoming too wet.
- Feel free to substitute walnuts with pecans if preferred.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- Allow the cake to cool completely before frosting to avoid melting the frosting.
