Carrot cake is one of those timeless desserts that everyone can agree on—moist, flavorful, and comforting. But there’s something about this particular recipe that makes it stand out. It’s rich in texture, bursting with sweet carrots and raisins, and topped with a perfect cream cheese frosting that takes it over the top. Whether you’re baking for a special occasion or just because, this cake is sure to impress with its balance of spices and sweet, fruity notes.
The secret to this cake’s success lies in the combination of fresh shredded carrots, crushed pineapple, and a touch of cinnamon, which together create a tender, flavorful cake that’s both light and rich. The addition of raisins and walnuts adds a delightful texture and sweetness, making each bite an indulgent experience. If you’re looking for a cake that’s easy to make yet feels special enough for any gathering, this is the one you’ll want to keep on hand.
Best Carrot Cake Ever
Ingredients:
- 6 cups shredded carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup drained pineapple
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons cinnamon
- 1 cup chopped walnuts
Servings: Makes 10-12 slices
Instructions:
In a medium bowl, mix the shredded carrots and brown sugar. Set aside for 60 minutes to allow the sugar to draw out the moisture from the carrots. After an hour, stir in the raisins. Preheat the oven to 350°F (175°C). Grease and flour two 10-inch cake pans. In a large bowl, beat the eggs until light. Gradually whisk in the white sugar, vegetable oil, and vanilla extract. In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Gradually stir this dry mixture into the wet ingredients, mixing until fully combined. Finally, fold in the carrot-raisin mixture and walnuts. Divide the batter evenly between the two prepared pans. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. 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 cream cheese frosting and enjoy!
Nutritional and Dietary Notes:
This carrot cake is a rich, indulgent treat that combines the sweetness of brown sugar and raisins with the warmth of cinnamon. While it’s a great source of fiber from the carrots and walnuts, it’s also high in sugar and fat due to the oil, sugar, and cream cheese frosting. It’s best enjoyed in moderation, especially for those watching their calorie intake or trying to reduce sugar consumption. For those with dietary concerns, consider using a lower-fat cream cheese or reducing the sugar content in the frosting.
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