Ingredients
- Base:
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- Wet ingredients:
- 4 eggs
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- Dry ingredients:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- Mix-ins:
- 1 cup chopped walnuts
Construction (Directions)
- Prep the Carrot Mixture:
- In a medium bowl, combine grated carrots and brown sugar. Let sit for 60 minutes to allow the carrots to release their natural moisture. Stir in raisins.
- Preheat and Prepare Pans:
- Preheat oven to 350°F (175°C). Grease and flour two 10-inch cake pans.
- Make the Batter:
- In a large bowl, beat the eggs until light and fluffy. Gradually add white sugar, oil, and vanilla extract, mixing well after each addition. Stir in the drained crushed pineapple.
- In a separate bowl, combine flour, baking soda, salt, and cinnamon. Slowly incorporate the dry mixture into the wet mixture until evenly combined.
- Combine All Ingredients:
- Fold in the carrot mixture and chopped walnuts, ensuring even distribution.
- Bake the Cake:
- Divide the batter evenly between the prepared pans. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost:
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Frost with cream cheese frosting once cooled.
Variations
- Flavor Boosts:
- Add ½ teaspoon nutmeg or ginger for a spicier cake.
- Swap raisins with dried cranberries or chopped dates.
- Fruit Substitutions:
- Use applesauce instead of crushed pineapple for a subtler fruit flavor.
- Replace half the vegetable oil with mashed banana for natural sweetness.
- Nuts and Seeds:
- Replace walnuts with pecans or a mix of chopped nuts.
- Add sunflower or pumpkin seeds for extra texture.
- Gluten-Free Option:
- Substitute all-purpose flour with a gluten-free 1:1 baking blend.
- Single Layer Cake or Cupcakes:
- Bake in a 9×13-inch pan for 55–60 minutes or as cupcakes for 20–25 minutes.
Tips for Success
- Carrot Prep:
- Grate the carrots finely for a smoother texture, or coarsely for a chunkier cake.
- Even Baking:
- Use cake strips or wrap the pans in damp towels for flat, evenly baked layers.
- Moisture Control:
- Drain the pineapple thoroughly to avoid an overly wet batter.
- Frosting Tips:
- Use a classic cream cheese frosting for best results. Chill the cake before frosting to prevent crumbs.
- Storage:
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
This super-moist carrot cake with a secret ingredient (applesauce!) is sure to become a favorite at your gatherings!