All you need are 4 simple ingredients cream cheese, butter, vanilla extract and powdered sugar. Just like in a Red Velvet Cake or Hummingbird Cake, this frosting is also super easy to make. The baking time could vary based on your oven, so I would start checking after 30 minutes. Pour the batter in the prepared baking pans and bake for 40 to 45 minutes. Stir in the carrots, walnuts, raisins and pineapple. Mix only until there’s no more flour visible in the batter. Use a rubber spatula to fold the egg mixture into the flour mixture. Yes, sugar is part of the wet ingredients because it dissolves as you mix it in with the oil and eggs. This includes the sugar, eggs and vegetable oil. This includes the flour, baking soda, salt and cinnamon. This will make it easier to take the cake out of the pans. I used two 8 inch cake pans which I lined with parchment paper circles.

Preheat your oven and prepare your baking pans.

Carrot cake is perfect for those times when you want to clean out your pantry and use up those leftover raisins and walnuts from Christmas. I load my carrot cake with other great ingredients such as raisins, walnuts, pineapple and of course, loads of grated carrots. Just ice it with the cream cheese frosting and serve it right out of the pan. If you don’t want to make a layered cake you could easily do this in a 9×13 inch pan. I find it easier to use a box grater to freshly grate my carrots, don’t buy the already shredded kind, shred your own carrots.įirst of all though, this cake is really easy to make.

Carrots – The most important ingredient.

Use a food processor to easily chop them. You can also replace the walnuts with pecans. Don’t skip the pineapple, it gives the cake extra sweetness and moistness.

Fruits and nuts – I loaded this cake up with walnuts, raisins and crushed pineapple.

Oil – I used vegetable oil, but any mild vegetable oil like canola will do.

Eggs – You’ll need a couple large eggs to bind everything together and help the cake rise.

Sugar – I used only white granulated sugar, but you can sub some with brown sugar if you want.

Cinnamon – You can add other spices as well such as nutmeg or cloves.

Salt – You need salt to bring out the flavors of everything else.

Baking soda – It’s a leavening agent and causes the cake batter to rise when baking.

Flour – You only need regular all-purpose flour.

The pineapple also adds a bit more sweetness to the cake. It also acts as a tenderizer, meaning it breaks down proteins which results in a more moist cake. The pineapple just makes the cake more moist, because many times they can be quite dry. For my cake, I not only used carrots, walnuts and raisins which are pretty standard when it comes to carrot cakes, but I added pineapple.

Did you know carrot cake has been around for a very long time but it became popular during the second World War because of rationing?Ĭarrot cakes are loaded with fruits. It’s really perfect for any time of the year. The perfect carrot cake has to be sweet, delicate, moist and beautiful, loaded with fluffy cream cheese frosting.įor me carrot cake is a must for pretty much all holidays, but it doesn’t have to be served just during the holidays. This is my go to carrot cake recipe that I’ve been making for years and I think it’s finally perfect after a few tweaks here and there with the ingredients. This Carrot Cake is perfectly moist, sweet and loaded with carrots, raisins, walnuts and pineapple, then topped with a delicious, delicate and easy to make cream cheese frosting.

My recipes best carrot cake