Description

This Best Carrot Cake Ever recipe makes a tender, moist, bakery-style cake with carrots soaked in brown sugar, pineapple for extra softness, and classic mix-ins like raisins and walnuts, all layered with cream cheese frosting.

Ingredients

6 cups grated carrots

1 cup brown sugar

1 cup raisins

4 large eggs

1 1/2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup crushed pineapple, drained

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

4 teaspoons ground cinnamon

1 cup chopped walnuts

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Instructions

Combine grated carrots and brown sugar in a bowl. Cover and let sit 60 minutes; stir in raisins.
Preheat oven to 350°F (175°C). Grease and flour two 10-inch round pans and line with parchment.
In a large bowl, beat eggs until light. Gradually add white sugar, then oil and vanilla. Stir in crushed pineapple.
In another bowl, whisk flour, baking soda, salt, and cinnamon.
Add dry ingredients to wet mixture, stirring just until combined. Fold in carrot–raisin mixture and walnuts.
Divide batter between pans and bake 45–50 minutes, until a toothpick comes out clean.
Cool cakes in pans 10 minutes, then turn out onto racks to cool completely.
Frost with cream cheese frosting once fully cooled.

Notes

Grate fresh carrots for best texture—avoid pre-shredded.

Soaking carrots in sugar keeps the cake moist; shorten the time if needed and add extra pineapple.

Swap pineapple with applesauce if preferred.

Add nutmeg or ginger for a warmer spice profile.

Turn into cupcakes (18–22 minutes bake) or a sheet cake (9×13 pan, 45–55 minutes).

Prep Time: 25 minutes (plus 60 minutes carrot soak)
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 36g
Sodium: 300mg
Fat: 21g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg