Description
Looking for the ultimate carrot cake recipe that’s packed with flavor, moist, and sure to impress? This is the Best Carrot Cake Ever, combining sweet shredded carrots, warm cinnamon, juicy pineapple, and crunchy walnuts. Whether it’s for a special occasion or a simple dessert, this homemade carrot cake will win over any crowd with its perfect balance of sweetness and spice. Paired with cream cheese frosting, it’s a truly unforgettable dessert!
Ingredients
- 6 cups shredded 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
Instructions
1. Prep the Carrots and Raisins
In a medium bowl, combine the shredded carrots and brown sugar. Let the mixture sit for 60 minutes to allow the flavors to meld. After an hour, stir in the raisins. This step helps to sweeten the carrots and soften the raisins, giving the cake a perfect texture.
2. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 10-inch round cake pans to ensure the cake doesn’t stick and bakes evenly.
3. Mix the Wet Ingredients
In a large mixing bowl, beat the eggs until they are light and frothy. Gradually whisk in the white sugar, vegetable oil, and vanilla extract until smooth and well combined.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the wet ingredients, mixing until the batter is smooth and there are no lumps.
5. Add the Carrot and Walnut Mixture
Gently fold in the carrot and walnut mixture, including the raisins. This gives the cake its rich flavor and texture with a delightful balance of sweetness and crunch.
6. Bake the Cake
Evenly pour the batter into the prepared cake pans. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
7. Frost and Enjoy
Once the cakes are fully cooled, frost them with your favorite cream cheese frosting for a rich, tangy finish that complements the cake’s sweetness. Slice and serve!
Notes
Serving Tips:
- Serve Chilled or at Room Temperature: For the best flavor, you can serve this carrot cake either slightly chilled or at room temperature. The cream cheese frosting pairs perfectly with the cake’s warm spices.
- Garnish with Extras: For added texture and presentation, garnish the frosted cake with chopped walnuts, shredded coconut, or even some extra grated carrot for a decorative touch.
- Pair with Coffee or Tea: This moist carrot cake is perfect when served with a cup of coffee or tea, enhancing its flavors with warm beverages.
Storage Tips:
- Refrigeration: Since the cake contains cream cheese frosting, it’s best to store it in the refrigerator. Cover the cake in an airtight container or wrap it in plastic wrap to keep it fresh. It can be refrigerated for up to 4-5 days.
- Freezing: You can freeze the unfrosted carrot cake layers for up to 2-3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before frosting and serving.
- Make-Ahead Option: This carrot cake can be made a day in advance and stored in the refrigerator, allowing the flavors to deepen. Just bring it to room temperature before serving for the best texture.
