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Best Carrot Cake Ever
Reviews:
September 02, 2007

2009 edit: Use cheesecloth to strain the carrots! Wrap 1/3 the carrots in a cheesecloth pouch, twist it shut and squeeze. I've finally figured out how to make this moist without sogginess. My family loves carrot cake so I’ve made this recipe many times since I first found it. First, do what you can the night before and store ingredients in ziplock bags/tupperware. Grate the carrots, strain the pineapple, sift the dry ingredients, etc. The only things I added: 1/4 tsp each of nutmeg, allspice, ginger, and cloves, added 1.5x the vanilla and cinnamon, ½ tsp baking POWDER, and the zest of one lemon. I nuked the raisins in equal parts of the drained pineapple juices and rum. The raisins absorbed most of the liquids and were really plump and delicious. Save a few tablespoons to add to the cake. I didn’t want to risk a dry cake so I compromised. I drained the carrots BEFORE I added the brown sugar. After the carrots sit for an hour, there will still be some liquid; add all of it. My cake ended up moist, flavorful, and TALL. Don't over-mix or let your cake sit too long. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat. Use the good pans. Line the bottom of your layer pans with wax paper or parchment paper. Better safe than sorry! To make a bundt, bake at 325 for 75-90 minutes. Use a cream cheese glaze: beat 4oz cream cheese with 2tsp vanilla and 2c powdered sugar. And 1-2tbsp milk/rum to get spreading consistency.

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