Best Carrot Cake Ever
Moist, warmly spiced carrot cake loaded with carrots, crushed pineapple, raisins and walnuts — finished with classic cream cheese frosting. Easy, reliable, and endlessly loved.
Why this recipe is irresistible
Texture and balance—the grated carrots and drained crushed pineapple keep the crumb ultra-moist while brown sugar and cinnamon deliver depth. Raisins give chewy bursts and walnuts add a satisfying crunch. The result: a classic, tender cake that pairs perfectly with tangy cream cheese frosting.
Ingredients
- 6 cups grated carrots —provides moisture, natural sweetness and texture.
- 1 cup brown sugar —adds molasses notes and helps retain moisture.
- 1 cup raisins —chewy sweetness that complements spice.
- 4 eggs —structure and lift.
- 1½ cups white sugar —sweetness and browning.
- 1 cup vegetable oil —keeps cake tender and moist without firmness.
- 2 teaspoons vanilla extract —depth and aroma.
- 1 cup crushed pineapple, drained —extra moisture and subtle tropical sweetness.
- 3 cups all-purpose flour —gives structure; do not overwork to keep crumb soft.
- 1½ teaspoons baking soda —leavening to keep cake light.
- 1 teaspoon salt —enhances and balances flavors.
- 4 teaspoons ground cinnamon —signature warm spice for carrot cake.
- 1 cup chopped walnuts —texture contrast and nutty richness.
Step-by-step Instructions
- Carrot prep & rest: In a medium bowl combine grated carrots and brown sugar. Let rest for 60 minutes to draw out juices and intensify flavor. After resting, stir in the raisins.
- Preheat & prepare pans: Preheat oven to 350°F (175°C). Grease and flour two 10-inch cake pans (or line with parchment circles) for easy release.
- Mix wet ingredients: In a large bowl beat the eggs until light. Gradually add the white sugar, then whisk in the vegetable oil and vanilla. Fold in the drained crushed pineapple.
- Combine dry ingredients: In a separate bowl whisk together flour, baking soda, salt, and cinnamon. Add the dry mix to the wet ingredients and stir until just combined — stop as soon as you see no streaks of flour.
- Fold in carrot mixture & nuts: Gently fold the carrot/brown sugar/raisin mixture into the batter, then add the chopped walnuts. The batter will be thick and fragrant.
- Bake: Divide evenly between prepared pans. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto a rack to cool completely.
- Frosting & finish: Once cakes are fully cooled, frost with a classic cream cheese frosting (8 oz cream cheese, ½ cup softened butter, 3 cups powdered sugar, 1–2 tsp vanilla). Chill briefly for cleaner slices.
Pro Tips for Perfect Results
- Freshly grate carrots: Pre-shredded carrots are drier — fresh gives the best moisture and texture.
- Toast walnuts first: Toasting intensifies their nuttiness — 6–8 minutes at 350°F is perfect.
- Don’t overmix: Mix until ingredients are just combined to avoid a dense cake.
- Drain pineapple well: Excess juice can make the batter too wet — squeeze gently with a towel.
- Chill before slicing: Refrigerate the frosted cake 30–60 minutes to set the frosting for cleaner slices.
Serving Suggestions
Serve slices with a dusting of chopped walnuts or a few carrot curls on top. Pair with fresh coffee, a spiced tea like chai, or a scoop of vanilla ice cream for a decadent finish. For brunch, offer alongside fresh berries and a light sparkling beverage.
Summary
This Best Carrot Cake Ever is simple to make and reliably delicious — a moist, warmly spiced layer cake with pineapple, raisins, and walnuts, finished with tangy cream cheese frosting. It balances texture, spice, and sweetness for a crowd-pleasing dessert you’ll bake repeatedly.
