BEST CARROT CAKE EVER

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)

  1. 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.
  2. Preheat and Prepare Pans:
    • Preheat oven to 350°F (175°C). Grease and flour two 10-inch cake pans.
  3. 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.
  4. Combine All Ingredients:
    • Fold in the carrot mixture and chopped walnuts, ensuring even distribution.
  5. 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.
  6. 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

  1. Flavor Boosts:
    • Add ½ teaspoon nutmeg or ginger for a spicier cake.
    • Swap raisins with dried cranberries or chopped dates.
  2. Fruit Substitutions:
    • Use applesauce instead of crushed pineapple for a subtler fruit flavor.
    • Replace half the vegetable oil with mashed banana for natural sweetness.
  3. Nuts and Seeds:
    • Replace walnuts with pecans or a mix of chopped nuts.
    • Add sunflower or pumpkin seeds for extra texture.
  4. Gluten-Free Option:
    • Substitute all-purpose flour with a gluten-free 1:1 baking blend.
  5. 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

  1. Carrot Prep:
    • Grate the carrots finely for a smoother texture, or coarsely for a chunkier cake.
  2. Even Baking:
    • Use cake strips or wrap the pans in damp towels for flat, evenly baked layers.
  3. Moisture Control:
    • Drain the pineapple thoroughly to avoid an overly wet batter.
  4. Frosting Tips:
    • Use a classic cream cheese frosting for best results. Chill the cake before frosting to prevent crumbs.
  5. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *