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The Best Carrot Cake Recipe

The Best Carrot Cake Recipe

This easy carrot cake is a relaxed, no-pressure dessert that’s forgiving, cozy, and hard to mess up.
I make it when I want comfort without stress, using simple ingredients like fresh carrots, cinnamon, pineapple, and nuts to create a moist, warm cake that somehow gets better the next day.
It’s the kind of recipe that welcomes mistakes, smells amazing while it bakes, and reminds you that good food doesn’t need to be perfect, just honest and enjoyable.
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Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 1 hour 10 minutes
Total Time 2 hours 15 minutes
Servings: 16
Calories: 457
Ingredients Method Notes

Ingredients
  

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 large eggs
  • 1 and 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple well drained
  • 3 cups all-purpose flour
  • 4 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup chopped walnuts

Method
 

  1. In a medium bowl, mix the grated carrots and brown sugar together. Let that sit for about 1 hour. This is not optional. The carrots soften, get sweeter, and basically do their thing. After the hour, stir in the raisins.
    In a medium bowl, mix the grated carrots and brown sugar together. Let that sit for about 1 hour. This is not optional. The carrots soften, get sweeter, and basically do their thing. After the hour, stir in the raisins.
  2. Preheat your oven to 350°F. Grease and flour two 10-inch round cake pans so the cake doesn’t glue itself to them.
  3. In a large bowl, beat the eggs until they look lighter in color and a little happier.
    In a large bowl, beat the eggs until they look lighter in color and a little happier.
  4. Gradually mix in the white sugar, vegetable oil, and vanilla. Take your time here. No need to rush like the cake is going somewhere.
  5. Stir in the drained crushed pineapple. Make sure it’s drained.
    Stir in the drained crushed pineapple. Make sure it’s drained.
  6. In a separate bowl, mix the flour, cinnamon, baking soda, and salt. Then slowly stir this dry mix into the egg mixture until everything is just combined. Don’t overdo it.
    In a separate bowl, mix the flour, cinnamon, baking soda, and salt. Then slowly stir this dry mix into the egg mixture until everything is just combined. Don’t overdo it.
  7. Add the carrot mixture and chopped walnuts to the batter. Stir gently until it all comes together and looks like carrot cake batter should.
    Add the carrot mixture and chopped walnuts to the batter. Stir gently until it all comes together and looks like carrot cake batter should.
  8. Pour the batter evenly into the prepared cake pans. Try to eyeball it evenly. Close enough is good enough.
  9. Bake in the preheated oven for about 45 to 50 minutes. Stick a toothpick in the center. If it comes out clean, you’re good.
    Bake in the preheated oven for about 45 to 50 minutes. Stick a toothpick in the center. If it comes out clean, you’re good.
  10. Let the cakes cool in the pans for about 10 minutes, then carefully remove them and let them cool completely. This part requires patience. I struggle with that.
    Let the cakes cool in the pans for about 10 minutes, then carefully remove them and let them cool completely. This part requires patience. I struggle with that.

Notes

This easy carrot cake isn’t about perfection. It’s about trying, adjusting, and eating something comforting at the end.
If it cracks, sinks, or looks a little uneven, you’re doing it right.
If it’s not perfect the first time, congrats. That’s mostly what cooking is anyway. And honestly, that’s kind of the point.