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Carrot Cake

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A moist and spiced carrot cake made with grated carrots, pineapple, raisins, and walnuts, then topped with tangy cream cheese frosting. Perfect for celebrations or as a cozy homemade dessert.

  • Author: Sophia
  • Prep Time: 20 minutes (+60 minutes resting time)
  • Cook Time: 50 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12–14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • Cream cheese frosting, for topping

Instructions

  1. In a medium bowl, combine grated carrots and brown sugar. Let sit 60 minutes, then stir in raisins.
  2. Preheat oven to 350°F (175°C). Grease and flour two 10-inch cake pans.
  3. In a large bowl, beat eggs until light. Gradually mix in white sugar, oil, and vanilla. Stir in drained pineapple.
  4. In another bowl, whisk together flour, baking soda, salt, and cinnamon. Add to wet mixture until just combined.
  5. Fold in carrot mixture and walnuts. Divide batter evenly between prepared pans.
  6. Bake 45–50 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes before transferring to wire racks. Cool completely before frosting with cream cheese frosting.

Notes

  • Substitute pecans for walnuts or add shredded coconut for a tropical twist.
  • Use applesauce to replace part of the oil for a lighter version.
  • Omit raisins if a smoother texture is preferred.
  • Convert into cupcakes by baking 20–25 minutes.
  • Cream cheese frosting pairs best with this cake.

Nutrition

Find it online: https://savorymomskitchen.com/carrot-cake/