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Best Carrot Cake Ever

A cozy and comforting carrot cake filled with warm spices and a burst of sweetness from pineapple, perfect for any occasion.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 6 cups grated carrots fresh and finely grated; peel for smooth texture
  • 1 cup brown sugar adds deep, molasses warmth
  • 1 cup raisins plump and sweet when mixed with the carrots
  • 4 large eggs room temperature gives an even batter
  • 1.5 cups white sugar for balanced sweetness
  • 1 cup vegetable oil keeps the cake moist; use a neutral oil
  • 2 tsp vanilla extract for warmth and depth
  • 1 cup crushed pineapple, drained brightens the flavor; drain well to avoid sogginess
  • 3 cups all-purpose flour sturdy base for dense, tender crumb
  • 1.5 tsp baking soda helps it rise nicely
  • 1 tsp salt brings out the flavors
  • 4 tsp ground cinnamon for classic carrot cake flavor
  • 1 cup chopped walnuts toasty crunch; use toasted walnuts for extra flavor

Method
 

Preparation
  1. Toss the grated carrots with the brown sugar in a bowl and let them sit for 60 minutes.
  2. Stir in the raisins so they plump slightly from the carrot syrup.
  3. Preheat the oven to 350°F (175°C) and grease and flour two 10-inch cake pans.
  4. Beat the eggs in a large bowl until light and slightly frothy.
  5. Gradually beat in the white sugar, vegetable oil, and vanilla until silky.
  6. Add the drained crushed pineapple and mix.
  7. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  8. Slowly mix the dry ingredients into the wet ingredients until just absorbed.
  9. Fold in the carrot-brown sugar-raisin mixture and the chopped walnuts.
  10. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  2. Cool the cakes in the pans for 10 minutes, then remove and cool completely on a rack.

Notes

Grate carrots ahead of time. For a lighter cake, sift flour and don’t overmix. Variations include using toasted pecans instead of walnuts or adding shredded coconut.