INGREDIENTS

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 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

 

 

Instructions

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil, and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt, and cinnamon, stir into the wet mixture until absorbed.
Finally, stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests were done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

ENJOY!

27 thoughts on “Best Carrot Cake Ever”
  1. One of my most favorite cakes. Can you use gluten free flour to replace the all purpose flour also, can you use canola oil instead of vegetable oil?

    Thank you.

    1. It’s prettier as a layer cake but much easier in a 9×13. This looks very close to the recipe I’ve used for decades. My only changes are no raisins and pecans versus walnuts. AND I like the flavor and texture of carrot cake (and most cakes!) when they’re kept cool in the fridge.

  2. I really don’t like carrot cake but my husband does and I make them sometimes for him I like to see other recipes and this one look good

      1. And if you’re like me and don’t know how to take a screenshot, just say “hey Siri, take a screenshot of this”, and it does! Then save it.

  3. Google cream cheese frosting, and many come up to choose from. Pick your favorite and then screen shot it.

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