This carrot cake isn’t your average bake—it’s an exploration in texture, spice, and old-school technique with a modern twist. Born from classic Southern roots and refined with a patisserie-style crumb, it’s the kind of dessert that makes even non-bakers feel like pros.
The layers are deeply moist with just the right hint of cinnamon, studded with sweet raisins and toasted walnuts. It tastes just as divine as our Opera Layer Cake and Butter Pecan Pound Cake —decadent, balanced, and impossible to put down.
Whether you frost it with silky cream cheese or keep it simple with a dusting of powdered sugar, this cake is your golden ticket to a show-stopping finish. No wonder it’s been making waves on every table—and every timeline.
What Makes This Recipe Special?
- Every slice delivers that perfect forkful: soft crumb, subtle crunch, and layers of flavor that just work.
- I first made this cake for a spring brunch, and guests were still talking about it months later—there’s something nostalgic and unforgettable about each bite.
- I often swap the raisins for chopped dates or golden sultanas, depending on what’s in my pantry—it’s super flexible without losing that signature taste.
- It’s surprisingly light for a cake so rich, which has helped me cut back on heavier desserts without feeling like I’m missing out.
- The smell alone—warm spices and caramelizing sugar—turns my kitchen into the coziest spot in the house, especially on rainy weekends.
Carrot Cake Recipe
This moist, spiced carrot cake is packed with tender carrots, juicy pineapple, sweet raisins, and crunchy walnuts. The brown sugar soak enhances the carrots’ natural sweetness, while warm cinnamon adds depth. Perfectly fluffy and flavorful, it's a comforting, classic dessert for any celebration or craving.
Equipment
- Medium mixing bowl
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Flour sifter or fine mesh sieve
- Two 10-inch round cake pans
- Cooling rack
Ingredients
- 4 large eggs
- 1 cup raisins
- 1 ½ cups white sugar
- 3 cups all-purpose flour
- 1 cup vegetable oil
- 1 cup chopped walnuts
- 2 tsp vanilla extract
- 1 ½ tsp baking soda
- 1 cup crushed pineapple drained
- 1 tsp salt
- 4 tsp ground cinnamon
- 6 cups grated carrots
- 1 cup brown sugar
Instructions
- Combine the grated carrots and brown sugar in a medium bowl and let the mixture sit for 1 hour; after that, stir in the raisins.
- Preheat the oven to 350°F (175°C) and grease and flour two 10-inch round cake pans.
- In a large bowl, beat the eggs until they are lighter in color, then gradually mix in the white sugar, oil, and vanilla.
- Stir in the crushed pineapple.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Add the dry ingredients into the egg mixture, stirring until fully combined.
- Fold in the carrot-raisin mixture and chopped walnuts.
- Divide the batter evenly between the prepared pans.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 10 minutes before removing them, then place on a wire rack to cool completely.
- Serve and enjoy!
Notes
- Soaking the carrots in brown sugar enhances their moisture and flavor, making the cake extra tender.
- Using room temperature eggs helps the batter emulsify better for a lighter crumb.
| Calories | 457kcal |
| Carbohydrates | 66g |
| Fiber | 3g |
| Fat | 20g |
| Protein | 3g |
| Cholesterol | 47g |
Tips To Ease Your Job!
- Use Pre-Shredded Carrots– Short on time? Buy pre-shredded carrots and pulse them a few times in the food processor for the right texture.
- Line Pans with Parchment– Cut circles of parchment paper for your cake pans—removes easily, no sticking.
- Mix Wet and Dry Separately– Keep things smooth: mix dry and wet ingredients in separate bowls before combining to avoid clumps.
- Quick Clean-Up Trick– Soak your mixing bowls right after use—the sugar and batter won’t have time to harden and stick.
