Best Carrot Cake Ever

What You Need for the Best Carrot Cake Ever

Indulge in the ultimate carrot cake experience with this delectable recipe. Packed with fresh carrots, sweet pineapple chunks, and crunchy walnuts, this cake is the perfect blend of flavors and textures. Follow these steps to create a moist, flavorful carrot cake that will impress everyone.


  • 6 cups chopped carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1/2 cup white sugar
  • 1 cup vegetable oil
  • 2 tablespoons vanilla extract
  • 1 cup pineapple chunks, drained
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 4 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup chopped walnuts

A slice of moist carrot cake topped with creamy frosting and garnished with chopped walnuts and a sprig of mint, set on a white plate


Step 1: Prepare Carrots and Raisins

  • In a medium bowl, combine the chopped carrots and brown sugar. Let it sit for an hour, then add the raisins.

Step 2: Preheat and Prepare Pans

  • Preheat your oven to 350°F (175°C). Grease and flour two 10-inch cake pans to ensure the cake does not stick.

Step 3: Mix Wet Ingredients

  • In a large bowl, beat the eggs until they are fluffy. Gradually add the vegetable oil, vanilla extract, and white sugar while continuing to beat. Mix in the drained pineapple chunks.

Step 4: Combine Dry Ingredients

  • In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined.

Step 5: Incorporate Carrots and Nuts

  • Fold in the carrot mixture and chopped walnuts until evenly distributed.

Step 6: Bake the Cake

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

Step 7: Cool and Frost

  • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite cream cheese frosting.

Tips for the Perfect Carrot Cake:

  • Use Fresh Carrots: Freshly grated carrots give the best texture and moisture to the cake.
  • Don’t Overmix: Mix the batter just until the ingredients are combined to ensure a tender cake.
  • Let it Rest: Letting the carrot and brown sugar mixture sit helps to release the natural sweetness of the carrots.


Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers ahead of time and freeze them. Thaw them before frosting and serving.

Q: Can I substitute the raisins? A: Yes, you can use other dried fruits like cranberries or omit them entirely if preferred.

Q: How should I store the cake? A: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Q: Can I add other spices to the cake? A: Absolutely! Feel free to add spices like nutmeg, ginger, or cloves for an extra depth of flavor.

Q: Is there a way to make this cake gluten-free? A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the other ingredients are also gluten-free.

Creating the best carrot cake ever is simple with this foolproof recipe. Whether you’re making it for a special occasion or just to satisfy a craving, this cake is sure to be a hit. Enjoy the perfect blend of carrots, pineapple, and walnuts, all wrapped up in a moist, flavorful cake. Happy baking!

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