Best Carrot Cake Ever

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Why You’ll Love This Recipe

  • Incredibly Moist Texture: The combination of grated carrots, crushed pineapple, and vegetable oil ensures a tender and moist crumb in every bite.
  • Flavorful and Aromatic: Infused with warm spices like cinnamon and the natural sweetness of carrots and pineapple, this cake offers a harmonious blend of flavors.
  • Perfect for Gatherings: With its generous yield, this cake is ideal for family gatherings, celebrations, or any occasion that calls for a delightful dessert.

Ingredients

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

  • Grated carrots
  • Brown sugar
  • Raisins
  • Eggs
  • White sugar
  • Vegetable oil
  • Vanilla extract
  • Crushed pineapple, drained
  • All-purpose flour
  • Ground cinnamon
  • Baking soda
  • Salt
  • Chopped walnuts

Directions

  1. Prepare the Carrot Mixture: In a medium bowl, combine the grated carrots and brown sugar. Let this mixture sit for an hour, allowing the carrots to release their natural juices and meld with the sugar. After an hour, stir in the raisins.
  2. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 10-inch round cake pans to prevent sticking.
  3. Mix Wet Ingredients: In a large bowl, beat the eggs until light. Gradually add the white sugar, mixing until the batter is smooth and creamy. Stir in the vegetable oil and vanilla extract until well combined.
  4. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring just until all ingredients are moistened.
  5. Combine All Components: Fold in the carrot mixture (carrots, brown sugar, and raisins) and the drained crushed pineapple. Ensure the batter is well mixed but avoid overmixing.
  6. Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for approximately 45 to 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack before frosting.

Servings and Timing

  • Servings: This recipe yields 16 servings, making it perfect for gatherings and celebrations.
  • Preparation Time: 20 minutes
  • Cook Time: 45 minutes
  • Additional Time: 1 hour and 10 minutes (including time for the carrot mixture to sit and cakes to cool)
  • Total Time: 2 hours and 15 minutes

Variations

  • Nut-Free Version: Omit the chopped walnuts for those with nut allergies or preferences.
  • Spice It Up: Add a pinch of nutmeg or ginger to the batter for an extra layer of warmth and spice.
  • Cream Cheese Frosting: Top the cooled cake with a classic cream cheese frosting for a tangy complement to the sweet and spiced cake.

Storage/Reheating

  • Storage: Store the frosted cake in an airtight container in the refrigerator for up to one week.
  • Reheating: To enjoy the cake warm, place a slice in the microwave for about 10-15 seconds. Note that cream cheese frosting may soften when warmed.

FAQs

What makes this carrot cake moist?

The combination of grated carrots, crushed pineapple, and vegetable oil contributes to the cake’s moist texture.

Can I make this cake without nuts?

Yes, you can omit the chopped walnuts if you prefer a nut-free version.

Is it necessary to let the carrot and brown sugar mixture sit for an hour?

Allowing the mixture to sit helps the carrots release their natural juices, enhancing the cake’s moisture and flavor.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Ensure it’s finely crushed and drained to maintain the correct moisture balance.

How should I store the cake?

Store the frosted cake in an airtight container in the refrigerator for up to one week.

Can I freeze the carrot cake?

Yes, wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to three months. Thaw in the refrigerator before frosting and serving.

What type of frosting pairs well with this cake?

A classic cream cheese frosting complements the flavors of the carrot cake beautifully.

Can I add other mix-ins to the batter?

Yes, ingredients like shredded coconut or chopped pecans can be added for additional texture and flavor.

How can I tell when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean, and the cake springs back when lightly pressed.

Can I make this recipe into cupcakes?

Yes, pour the batter into lined muffin tins and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.

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Best Carrot Cake Ever

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  • Author: Isabella
  • Total Time: 2 hours 15 minutes
  • Yield: 16 servings
  • Diet: Vegetarian
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Description

Indulge in the ultimate carrot cake—a moist, flavorful dessert packed with warm spices, sweet carrots, and crunchy walnuts. This classic cake is perfect for any occasion, from family gatherings to special celebrations.

Ingredients

  • 2 cups grated carrots
  • 1 cup brown sugar
  • ½ cup raisins
  • 4 eggs
  • 1 ½ cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup chopped walnuts

Instructions

  1. Prepare the Carrot Mixture

    • In a bowl, mix grated carrots and brown sugar. Let sit for 1 hour. Stir in raisins.

  2. Preheat the Oven

    • Set oven to 350°F (175°C). Grease and flour two 10-inch cake pans.

  3. Mix Wet Ingredients

    • In a large bowl, beat eggs until light. Add white sugar gradually, mixing until smooth.
    • Stir in vegetable oil and vanilla extract.

  4. Combine Dry Ingredients

    • In another bowl, whisk flour, cinnamon, baking soda, and salt.
    • Slowly mix dry ingredients into the wet mixture.

  5. Fold in Additions

    • Stir in the carrot mixture and drained pineapple. Mix gently.

  6. Bake

    • Divide batter between prepared pans. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

  7. Cool & Frost

    • Let cakes cool for 10 minutes in the pans, then transfer to a wire rack.
    • Once cooled, frost with cream cheese frosting for the best results!

Notes

  • Nut-Free Option: Skip the walnuts for an allergy-friendly version.
  • Extra Spice: Add a pinch of nutmeg or ginger for deeper warmth.
  • Frosting Suggestion: A rich cream cheese frosting pairs perfectly with this cake.
  • Prep Time: 20 minutes
  • Additional Time: 1 hour 10 minutes (resting + cooling)
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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