This carrot cake is quick, easy to make, and utterly delicious. It wasn’t until recently that we realized just how much we love carrot cake.
It wasn’t something either of us grew up eating. Thanks to this easy recipe, we fell in love.
You can make this cake quickly without lots of fancy equipment. Not only is this the best-tasting carrot cake we’ve made, but it’s a cinch to make.
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.
How To Make Best Carrot Cake Ever
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting
Sure! Here’s the full section for variations, storage, and serving suggestions for your carrot cake:
Variations:
Coconut Carrot Cake: Add 1 cup of shredded sweetened or unsweetened coconut to the batter for extra texture and tropical flavor.
Pecan Swap: Replace the walnuts with chopped pecans for a slightly sweeter, buttery nut flavor.
Carrot Cake Cupcakes: Turn this recipe into about 24 cupcakes by dividing the batter into lined muffin tins and baking for 20-25 minutes.
Spiced Carrot Cake: Add a pinch of nutmeg, ginger, or cloves along with the cinnamon for a warmer, spicier profile.
Carrot Cake with Orange Zest: Add the zest of one orange to the batter or the frosting for a fresh citrus twist.
Raisin-Free: If you’re not a raisin fan, you can leave them out or substitute them with dried cranberries or chopped dates.
How to Store:
At Room Temperature: If the cake is unfrosted, you can store it wrapped tightly at room temperature for up to 2 days.
In the Refrigerator: Once frosted, store the cake in an airtight container in the fridge for up to 5 days. The cream cheese frosting needs refrigeration.
Freezer-Friendly: You can freeze the unfrosted cake layers wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before frosting and serving.
Leftover Slices: Store individual slices in airtight containers or wrap in plastic wrap to keep them fresh and moist.
Serving Suggestions:
Classic: Serve with a generous layer of cream cheese frosting and a sprinkle of chopped walnuts on top for extra crunch.
With Fresh Fruit: Pair slices with fresh berries or a side of fruit salad for a refreshing contrast.
Drizzle: Add a drizzle of caramel sauce or a dusting of powdered sugar for a decadent touch.
With Tea or Coffee: This carrot cake is perfect with a cup of coffee, black tea, or chai latte to complement the warm spices.
Special Occasion: Decorate with edible flowers, candied carrot curls, or additional nuts to make it extra special for birthdays or holidays.
Want me to also help you with a cream cheese frosting recipe to pair with it?