This Carrot Cake is a moist, flavorful dessert packed with grated carrots, warm spices, pineapple, and crunchy walnuts. It’s rich, perfectly spiced, and finished beautifully with cream cheese frosting. This recipe makes a cake that’s perfect for celebrations or simply enjoying as a comforting treat with coffee or tea.

Why You’ll Love This Recipe

I like this recipe because it creates a cake that’s moist and hearty without being overly sweet. The carrots add natural moisture, while the pineapple brings a light tang that balances the richness. I also enjoy the added texture from the walnuts and raisins, which give each slice a satisfying bite. For me, this cake tastes even better the next day as the flavors blend together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. I combine the grated carrots and brown sugar in a medium bowl and let them sit for 60 minutes, then I stir in the raisins.

2. I preheat my oven to 350°F (175°C) and grease and flour two 10-inch cake pans.

3. In a large bowl, I beat the eggs until light, then gradually beat in the white sugar, oil, and vanilla. I stir in the drained pineapple.

4. I mix the flour, baking soda, salt, and cinnamon together, then stir it into the wet mixture until just absorbed.

5. I fold in the carrot mixture and walnuts, then pour the batter evenly into the prepared pans.

6. I bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

7. I cool the cakes for 10 minutes before removing them from the pans, then let them cool completely before frosting with cream cheese frosting.

Servings And Timing

This recipe makes about 12–14 servings. The total time is around 1 hour and 50 minutes, including prep, resting, and baking. Each slice is roughly 400–450 calories, depending on the frosting used.

Variations

I sometimes leave out the raisins if I want a smoother texture. For a tropical twist, I add shredded coconut or swap the walnuts for pecans. If I want a lighter cake, I reduce the oil slightly and add applesauce for moisture. For extra indulgence, I turn this into a layered cake with plenty of cream cheese frosting between the layers.

Storage/Reheating

I store this carrot cake covered in the refrigerator for up to 5 days. It also freezes well—either whole or in slices—wrapped tightly in plastic wrap and placed in an airtight container for up to 2 months. To serve, I let it thaw in the fridge overnight and bring it to room temperature before enjoying.

FAQs

1. Can I make this cake without pineapple?

Yes, I can leave out the pineapple. The cake will still be moist from the carrots, though the flavor will be slightly less tangy.

2. What frosting works best with carrot cake?

I always use cream cheese frosting because its tang balances the sweetness of the cake perfectly.

3. Can I make this cake ahead of time?

Yes, I often bake it a day ahead. I keep it covered in the fridge and frost it the next day for the best flavor.

4. Can I make this recipe into cupcakes?

Yes, I can bake the batter in muffin tins. I usually reduce the baking time to about 20–25 minutes.

5. Can I substitute oil with butter?

Yes, I can use melted butter instead of oil, but I find the cake is slightly denser. I prefer oil for a lighter, moist texture.

Conclusion

This Carrot Cake is one of my favorite desserts because it’s packed with flavor and texture in every bite. I love the combination of spiced cake, crunchy walnuts, and tangy cream cheese frosting. It’s a classic treat that works for birthdays, holidays, or simply when I want a slice of something cozy and homemade.