The best Carrot Cake recipe you will ever try. This homemade carrot cake is bursting with flavor and moisture!
Trying to find a real carrot cake recipe is not as easy as you would think. My Mother-in-Law was having a big birthday party last Sunday and her only request was a carrot cake from scratch.
Real carrot cake. With real ingredients. (No box mixes allowed!)
After testing out several recipes, I finally found one that everyone loves!
For the exterior, I did a version of my original Rosette Cake.
My beautiful mother-in-law was turning 67 (she really doesn’t look a day over 45!) and so piped out 67 flowers. Some are with the 1M tip (remember you can always use a 2D tip in place of the 1M) and the rest are with #27 tip from Wilton.
This is my favorite Cream Cheese frosting. (It’s the best ever. Don’t click that link. You will be ruined for all other cream cheese frostings forever.)
How to Make the Best Carrot Cake
Once you have added the flour to the wet ingredients you want to be very gentle with the batter. I recommend removing the bowl from the stand mixer and mix all dry ingredients in by hand.
If you do not want to add pineapple, you can add 1/4 more oil and omit the pineapple. You can also make other substitutions or changes like adding sweetened coconut (1/4 cup should do!) or using a little brown sugar.
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. (Get detailed instructions on that here.)
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.
Man, it was good. The flavor of this homemade carrot cake recipe is delightful. The texture was exquisite. It’s perfection.
I think I just talked myself into making another one. Hope you enjoy this Homemade Carrot Cake recipe!
Homemade Carrot Cake
- Prep Time:15m
- Cook Time:55m
- Total Time:1h 10m
- Serves: 12
Ingredients
- 2 c (400g) granulated sugar
- 1 1/4 c (250g) vegetable oil
- 3 large eggs, at room temperature
- 1 tsp. pure vanilla extract
- 2 3/4 c (352g) all-purpose flour
- 2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 c raisins
- 1 c roughly chopped walnuts
- 2 1/4 c grated carrots
- 1/2 c pineapple (can be from a can or freshly diced)
Instructions
- Heat the oven to 350°F.
- Prepare two 8-inch round baking pans. (Can also do three 7-inch round cake pans) Butter pans generously or spray with baking spray.
- Beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.
- In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. (Double sifting is recommended)
- With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand!)
- Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.
- Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
- Allow the cakes to cool completely on a wire rack.
- Cover in cream cheese frosting.
I’d like the frosting recipe please……
I love baking
very nice
I truly like to see all of your fabulous recipes 😀😀
I’ve just started to see them!
Thank YOU FOR sharing with me…..
Could you email me the carrot cake recipe please. Thank you.
Lindy.
I would like to know about measurements what is 3/4
I love the carro
Cake
Where is the Cream Cheese Frosting recipe?
I Made this carrot cake recipe for my daughter’s baptism/ easter weekend. It turneD out great! Everyone loved the cake. However the Cream cheese frosting was (indeeD) too sweet. I wish it had more cReam cheese flavour to it than the iCing sugar. This recipe is definitely a keepEr.
Do you need to double the Cream Cheese Frosting for the 8-inch (double) layer cake recipe?
I made this cake yesterday.it was really really good!
Thanks for the recipe.
Best carrot cak! easy to make. Always goes down well. Could i use the same recipe for cupcakes. How long would I bake for? Would i need to alter the oven tempreture? Thank You
Imnot a big fan of rais
Thank you
Heavenly juicy carrotcake. Didn’t have the right kind of nuts so l used almonds and rosted sunflowerseeds. Didnt use the topping and it’s just as temptating without.
This is going to be my premium recipe for carrotcakes.
Thank you so much.
It has been a long time that I have seen a Carrot Cake like I used to make with all the included fruits that you have in this recipe. I agree with your statements about it being your favorite Carrot Cake. Thanks
I accidentally found this site! Very excited about the frostings & carrot cake. Needed good recipes for a good icing…& ….cake
Looking forward to more,
Haven’t tried your recipes yet but I am pretty good at recognizing a better than average recipe. I look forward to the opportunity to bake the cakes I found.
I do have a minor request. I once had a recipe for a boiled spice cake. I found it in a Midwest Fund raiser Cookbook I purchased by mail when visiting my Dad in Iowa. If you ever run across such a recipe please let me know. I remember boiling some of the fruit, raisins at least, and walnuts in it. It was a rare find and absolutely deliciously moist.
Thank you for your site.
Can I use an oblong cake pan for the carrot cake something larger than a 9×13?