Rating: 4.5 stars 4.7
1826 Ratings
  • 5 star values: 1541
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  • 3 star values: 45
  • 2 star values: 24
  • 1 star values: 30

The best carrot cake recipe that's moist and flavorful and makes a large quantity of cake. I have been hounded to make this cake time and time again. Frost with cream cheese frosting.

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
1 hr 10 mins
total:
2 hrs 15 mins
Servings:
16
Yield:
2 10-inch round cake layers
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine grated carrots and brown sugar in a medium bowl. Let sit for 1 hour, then stir in raisins.

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  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.

  • Beat eggs in a large bowl until light. Gradually beat in white sugar, oil, and vanilla. Stir in pineapple. Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed. Stir in carrot mixture and walnuts. Pour evenly into the prepared pans.

  • Bake in the preheated oven until an inserted toothpick comes out clean, 45 to 50 minutes. Cool for 10 minutes before removing cake layers from the pans; let cool completely.

Nutrition Facts

457 calories; protein 5.9g; carbohydrates 66.3g; fat 20.2g; cholesterol 46.5mg; sodium 315.2mg. Full Nutrition
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