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Best Carrot Cake Ever

Best Carrot Cake Ever

The All-Time Classic Carrot Cake: A Recipe Steeped in Tradition

Carrot cake is a beloved dessert enjoyed by people of all ages. This classic recipe offers a moist and flavorful cake loaded with shredded carrots, sweet raisins, and a touch of pineapple, all perfectly spiced with warm cinnamon. Topped with a decadent cream cheese frosting, this carrot cake is sure to become a favorite in your own home!


  • For the Cake:

    • 6 cups grated carrots (about 4 large carrots)
    • 1 cup packed light brown sugar
    • 1 cup raisins
    • 4 large eggs
    • 1 ½ cups granulated sugar
    • 1 cup vegetable oil
    • 2 teaspoons pure vanilla extract
    • 1 cup crushed pineapple, drained (canned pineapple chunks or tidbits work too)
    • 3 cups all-purpose flour
    • 1 ½ teaspoons baking soda
    • 1 teaspoon salt
    • 4 teaspoons ground cinnamon
    • 1 cup chopped walnuts (optional)
  • For the Cream Cheese Frosting (not included in this recipe, but easily found online):

    • Cream cheese, softened
    • Unsalted butter, softened
    • Powdered sugar
    • Vanilla extract


  1. Sweeten the Carrots: In a medium bowl, combine the grated carrots and brown sugar. Set this mixture aside for 60 minutes. This allows the sugar to draw out some moisture from the carrots, resulting in a denser and moister cake. After an hour, stir in the raisins.

  2. Preheat and Prepare: While the carrot mixture sits, preheat your oven to 350°F (175°C). Grease and flour two 9-inch or 10-inch round cake pans. This ensures the cake layers easily release from the pans after baking.

  3. Cream the Wet Ingredients: In a large bowl, beat the eggs with an electric mixer on medium speed until light and fluffy. Gradually add the granulated sugar, vegetable oil, and vanilla extract, beating well after each addition.

  4. Incorporate the Pineapple: Stir in the crushed and drained pineapple. The pineapple adds a touch of sweetness and moisture to the cake.

  5. Dry Ingredients Make Their Way In: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

  6. The Final Touches: Fold in the carrot and raisin mixture, along with the chopped walnuts (if using). Ensure all the ingredients are evenly distributed throughout the batter.

  7. Bake to Perfection: Divide the batter evenly between the two prepared cake pans. Bake the cakes in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool Completely: Allow the cakes to cool for 10 minutes in the pans before carefully inverting them onto a wire rack to cool completely. Resist the urge to frost a warm cake, as it will make the frosting melt and become runny.

  9. Frosting Fun! Once the cakes are completely cool, you can frost them with your favorite cream cheese frosting recipe. Spread a layer of frosting over the top of one cake layer, then gently place the second layer on top. Frost the sides and top of the entire cake.

  10. Slice and Savor!: Cut the frosted carrot cake into slices and serve. Enjoy the delightful combination of moist cake, sweet raisins, and a touch of pineapple, all enveloped in a creamy and decadent cream cheese frosting.


  • For a healthier twist, you can substitute some of the vegetable oil with applesauce.
  • Shred the carrots using the large holes on a box grater for a slightly chunkier texture in the cake.
  • If you don't have walnuts, you can substitute them with chopped pecans or another nut of your choice.