Carrot Cake Recipe

This Carrot Cake Recipe is a moist and spiced recipe, which features freshly shredded carrots and crushed pineapple. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes (including cooling and frosting).

Jump to Recipe

Carrot Cake Recipe Ingredients

Cake:

• ¾ cup chopped English walnuts
• 2 cups shredded carrots (fresh, not pre-bagged)
• 8 oz crushed pineapple (with juice)
• ½ cup shredded coconut
• ½ cup raisins (soak them first, trust me)
• 1¼ cup vegetable oil
• 1½ cup sugar
• ½ cup brown sugar
• 3 eggs
• 3 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp vanilla
• 2 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp cloves
• ½ tsp salt

Frosting:

• 8 oz cream cheese
• 4 oz butter
• 1 tsp vanilla
• 2 cups powdered sugar (sifted)
• ½ cup chopped pecans

How To Make Carrot Cake Recipe

1. Preheat and Prep: Preheat your oven to 175°C (350°F). Grease and flour a 9×13″ baking pan generously to prevent sticking.
2. Soak the raisins: Place the raisins in a small bowl and cover with hot water for 10 minutes to plump them up. Drain well before adding to the batter.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
4. Whisk wet ingredients: In a large bowl, whisk together the vegetable oil, white sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and creamy.
5. Add the chunky mix-ins: Stir in the crushed pineapple (juice and all—do not drain), shredded coconut, freshly grated carrots, drained raisins, and chopped walnuts. Stir until the mixture is chunky and well-distributed.
6. Combine: Add the dry ingredients into the wet mixture in two batches. Mix gently until just combined. Don’t overmix; stop as soon as the flour streaks disappear.
7. Bake: Pour the batter into the prepared pan. Bake for 40–50 minutes. Start checking at 40 minutes with a toothpick; it should come out clean or with a few moist crumbs.
8. Cool: Remove from the oven and let the cake cool completely in the pan. If you frost it while warm, the frosting will melt and slide off.
9. Make the frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Add vanilla. Slowly beat in the sifted powdered sugar until fluffy.
10. Frost and serve: Spread the frosting evenly over the cooled cake. Toss the chopped pecans on top for garnish.

Recipe Tips

• Fresh Carrots vs. Pre-Bagged: You must grate your own carrots for this recipe. Pre-bagged shredded carrots are dry and hard; they will not soften properly during baking. Freshly grated carrots release moisture that keeps the cake soft.
• The Pineapple Factor: Do not drain the pineapple! The juice provides the essential acidity to activate the baking soda and adds incredible moisture to the crumb.
• Soaking Raisins: Dry raisins pull moisture out of the cake. Soaking them in hot water rehydrates them so they stay juicy bites rather than chewy obstacles.
• Spice Blend: This recipe uses a robust blend of cinnamon, nutmeg, and cloves. If you prefer a milder spice, you can reduce the cloves to a pinch.
• Frosting Consistency: Make sure your butter and cream cheese are fully softened at room temperature to avoid a lumpy frosting. Sifting the powdered sugar is also non-negotiable for a silky texture.

What To Serve With Carrot Cake Recipe

This dense, rich cake needs a simple beverage to cleanse the palate.

• Hot Coffee (black or with cream)
• A tall glass of cold milk
• Earl Grey tea
• Vanilla bean ice cream

How To Store Carrot Cake Recipe

• Refrigerate: Because of the cream cheese frosting and the moist fruit content, this cake must be stored in the refrigerator. Cover tightly with plastic wrap or a lid. It stays fresh for up to 5-6 days.
• Room Temperature: It can sit out for serving for about 2 hours, but should not be stored on the counter overnight.
• Freeze: You can freeze the frosted or unfrosted cake. Wrap squares tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight.

Carrot Cake Recipe Nutrition Facts

• Calories: 580
• Total Fat: 32g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 380mg
• Total Carbohydrates: 68g
• Dietary Fiber: 3g
• Sugar: 45g
• Protein: 6g

Nutrition information is estimated per slice (based on 15 slices).

FAQs