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Best Carrot Cake Ever

Ultra-moist and warmly spiced, this classic carrot cake is packed with sweet carrots, pineapple, raisins, and crunchy walnuts. Finished with cream cheese frosting, it’s a rich and flavorful dessert perfect for celebrations or holidays.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Rest Time 1 hour
Total Time 2 hours 15 minutes
Servings: 16 slices
Course: Baked Goods, Cake, Dessert, Family Favorites, Holiday Treats
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. In a medium bowl, combine grated carrots and brown sugar. Let stand for 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 and fluffy. Gradually mix in white sugar, vegetable oil, and vanilla extract.
  4. Stir in crushed pineapple until combined.
  5. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Stir dry ingredients into wet mixture until absorbed.
  6. Fold in carrot mixture and chopped walnuts until evenly distributed.
  7. Divide batter evenly between prepared pans and bake 45–50 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool cakes for 10 minutes before removing from pans. Cool completely and frost with cream cheese frosting before serving.

Notes

Toast the walnuts for deeper flavor. Store covered in the refrigerator if frosted with cream cheese icing.