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.