Why You’ll Love This Recipe

Moist and Flavorful: The combination of carrots, pineapple, and oil ensures a soft, tender crumb.
Perfectly Spiced: Cinnamon and brown sugar give it a warm, comforting flavor.
Easy to Make: Simple ingredients and straightforward steps make this a foolproof recipe.
Optional Frosting: Enjoy it plain or top it with a rich cream cheese frosting for extra decadence.
Great for Any Occasion: Whether for birthdays, holidays, or a weekend treat, this cake is always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons cinnamon
1 cup walnuts

For the Frosting (Optional):

½ cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract

Directions

Prepare the Carrots: In a bowl, mix grated carrots with brown sugar and let sit for 1 hour. Stir in the raisins.
Preheat the Oven: Set to 350°F (175°C) and grease two 10-inch round cake pans.
Mix the Wet Ingredients: In a large bowl, beat together eggs, white sugar, oil, vanilla, and drained pineapple.
Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add this to the wet ingredients, mixing until just combined.
Add Carrots and Nuts: Fold in the carrot mixture and walnuts until evenly distributed.
Bake: Pour batter evenly into prepared cake pans and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting Instructions (Optional):

Beat softened butter and cream cheese together until smooth.
Gradually add powdered sugar and mix until fluffy.
Stir in vanilla extract.
Frost the cooled cakes and garnish with extra walnuts if desired.

Servings and Timing

Servings: 12-16 slices
Prep Time: 1 hour (including carrot resting time)
Cook Time: 45-50 minutes
Cooling Time: 1 hour

Variations

Nut-Free Version: Omit the walnuts for a nut-free carrot cake.
Extra Moist Cake: Add an extra ½ cup of crushed pineapple or a splash of buttermilk.
Spice It Up: Add nutmeg, allspice, or ginger for extra warmth.
Healthier Option: Substitute half of the flour with whole wheat flour and reduce sugar slightly.
Cupcakes: Pour batter into cupcake liners and bake for 20-25 minutes.

Storage/Reheating

Room Temperature: Keep unfrosted cake covered at room temperature for up to 2 days.
Refrigerator: Store frosted cake in an airtight container for up to 5 days.
Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
Reheating: If serving from the fridge, let the cake sit at room temperature for 20-30 minutes before enjoying.

FAQs

How do I make my carrot cake extra moist?

Using oil, fresh grated carrots, and pineapple keeps the cake incredibly moist. Avoid overbaking to retain moisture.

Can I use pre-shredded carrots from the store?

It’s best to grate fresh carrots, as pre-shredded ones tend to be dry and don’t blend as well into the batter.

Can I substitute the vegetable oil?

Yes! You can use melted butter, coconut oil, or applesauce for a slightly different texture.

What can I use instead of raisins?

You can swap raisins for chopped dates, dried cranberries, or simply leave them out.

Can I make this cake ahead of time?

Absolutely! Bake the cake layers a day in advance and store them wrapped at room temperature. Frost before serving.

Can I make this cake gluten-free?

Yes! Substitute the flour with a 1:1 gluten-free flour blend for best results.

How do I prevent my cake from being too dense?

Avoid overmixing the batter, and make sure your baking soda is fresh. Properly measuring the flour also helps.

Do I have to use walnuts?

No, they are optional. You can replace them with pecans or leave them out entirely.

How do I get a smooth, creamy frosting?

Make sure both the butter and cream cheese are at room temperature before beating them together.

What’s the best way to store leftovers?

Keep leftover cake in an airtight container in the fridge. Let it sit at room temperature before serving for the best texture.

Conclusion

This carrot cake is truly one of the best—moist, flavorful, and topped with a decadent cream cheese frosting. It’s a classic recipe that never goes out of style. Whether you enjoy it plain or with the frosting, it’s a guaranteed hit for any occasion. Try it today and enjoy every bite.