Easy and incredibly moist carrot cake recipe made with real ingredients. You will have to raid your garden for this amazing cake!
From Scratch Carrot Cake
Carrot cakes are traditionally less fussy than many other layer cakes, making it ideal for beginners. However, the flavors are so amazing it’s ideal for any age to enjoy!
Carrot Cake Tips
Allow the cakes to cool completely before assembling the cake. I like to use a chilled cake for assembly and a room-temperature frosting. You may need to level your cake prior to assembly.
The cream cheese frosting is SWEET. If you are hesitant, try tasting as you go and add in the confectioner’s sugar a cup at a time. You may be able to use less sugar.
BONUS: One way to make this cake AMAZING (and for the 21+ crowd) is to plump up your raisins in rum or the alcohol of choice.
From-Scratch Carrot Cake
Ingredients
- 2 cups granulated sugar
- 1 ¼ cups vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 2 ¼ cups grated carrots
- ½ cup pineapple, diced
Instructions
- Preheat the oven to 350°F. Spray two 8-inch round cake pans with non-stick cooking spray.
- Beat the sugar, oil, vanilla and eggs in mixer until it is a light yellow.
- In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
- With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined.
- Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.
- Divide the batter equally between the pans. Bake for 55-60 minutes or until a toothpick comes out clean.
- Allow the cakes to cool completely on a wire rack.
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Can this be made into a 9×13 glass pan?
Can I make this without eggs? Is there anything I can substitute for the eggs?
Can you please share the recipe for the cream cheese frosting?
Did you ever get this recipe
Does the baking time change if I use 9″ inch pans?
I made it using 9″ pans and I baked for 40 minutes and thought it was slightly over-baked to just right (it was my first carrot cake so I had nothing to compare it to). I suggest 35-40 minutes.
I don’t get the pineapple.I have never used it before.
I don’t have 8 ” round pans. Can I use 2-loaf pans?
Can this be made gliten free
We don’t use cup measurements here, any chance of ingredients in grams please ?
Do u use crushed pineapple, tidbits,or chunks and what size can
Love carrot cake and had been looking for a recipe with pineapple however do not like raisins. Could additional pineapple be added as a substitute?
I don’t like the dark raisins so I use golden raisins. They’re sweeter too.
I tried it was superb
So glad!!
Can the 2 cups of sugar be substituted for anything else or reduced or omitted in this cake? Would the cake still taste good with any of these options? Thanks in advance!
Do I need to drain the juice from canned pineapple?
I wouldn’t drain it, but I would make sure it’s mostly pulp & bits, not just juice
Is it solid enough to cover in fondant?
I don’t think so. Maybe if it was frozen enough. :/
This is a great recipe Amanda, I’ve made this many times and it’s absolutely delish. It’s the perfect size (8″ pans)
Always make it for Easter ! You’re awesome!
hi ,could you please convert this recipe to ounces or grams as i live in ireland and all the cup measures are different her
thank you
It’s very easy to convert measurements with a quick google search ie 1 cup to ounces and it will bring it right up.
680 gm sugar
510 gm oil
935 gm flour
5ml vanilla
12gm cinnamon
0.689gm nutmeg.
12 gm baking soda (bicarb of soda).
8.53 gm salt.
150g raisins.
125g walnuts.
115g carrots grated.
115g pineapple
been making this for years, I also add coconut to the cake, dust frosting with toasted coconut
Thanks for the Carrot cake recipe, anxious to try it. It Looks fantastic.
This is much like a recipe I have been using for 40 years. Definitely must have the pineapple in it. I put pineapple and nuts in the cream cheese frosting also. Delicious!
Can this be made into cup cakes?
I’m sure you could but the temp. and baking time will need to be adjusted.