Best Carrot Cake Ever
Looking for the best homemade Carrot Cake Recipe? Look no further! This is one of the BEST carrot cake recipes I have ever tried.
I consider myself a carrot cake connoisseur. How’s that for alliteration?! It is, after all, my favorite classic dessert recipe. If it’s on the dessert menu, there is no question. It’s what I’m ordering.
Over the years, I’ve sampled many-a-carrot-cake. I’ve had good carrot cake. I’ve had bad carrot cake. I’ve had dry carrot cake and I’ve had bland carrot cake.
But this recipe…this recipe is the best carrot cake you will ever have. Some (like me) might even go so far as to call it extraordinary.
It is three layers of delectable cake, chocked full of carrots, and soaked in a warm buttermilk glaze. If that’s not enough to send you over the edge, the entire cake is enveloped in a layer of luscious cream cheese frosting. Oooh, that just gave me chills! It is rich and decadent and indulgent and moist and…now I need to stop drooling.
Why You’ll Love This Recipe
This carrot cake stands out for its perfect balance of sweetness and spice. The combination of grated carrots, juicy pineapple, and crunchy walnuts makes it irresistibly moist and flavorful. Plus, the cream cheese frosting adds a tangy richness that complements the cake beautifully. It’s the perfect dessert for any occasion!
Kitchen Equipment You’ll Need
- Mixing bowls
- Electric mixer
- Grater
- Measuring cups and spoons
- Two 10-inch cake pans
- Cooling rack
- Spatula
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
Step-by-Step Instructions
- In a medium bowl, combine the grated carrots and brown sugar. Set aside for 60 minutes, then stir in the raisins.
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans.
- In a large bowl, beat the eggs until light. Gradually beat in the white sugar, oil, and vanilla, then stir in the pineapple.
- In another bowl, combine the flour, baking soda, salt, and cinnamon. Stir the dry mixture into the wet mixture until absorbed.
- Finally, stir in the carrot mixture and the walnuts. Pour the batter evenly into the prepared pans.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before removing them. Let them cool completely before frosting with cream cheese frosting.
Tips for Success
- Grate the carrots yourself for the best texture and moisture content.
- Make sure to drain the pineapple well to avoid excess moisture in the cake.
- For even baking, ensure your oven is properly preheated and that your cake pans are evenly filled.
Additional Tips and Variations
For added flavor, consider adding a teaspoon of nutmeg or a pinch of ginger. You can also substitute pecans for walnuts, or omit the nuts entirely if you prefer. For a fun twist, try adding shredded coconut to the batter or frosting.
Nutritional Highlights (Per Serving)
Calories: 420 | Fat: 22g | Carbohydrates: 53g | Protein: 5g
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance and frost them the next day. Store the layers wrapped in plastic wrap at room temperature.
Can I use a different frosting? Absolutely! While cream cheese frosting is traditional, you could use a classic buttercream or even a simple glaze if you prefer.
How should I store leftovers? Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Conclusion
This carrot cake recipe is a must-try for anyone who loves a moist, flavorful cake with a touch of spice. I hope you enjoy making and tasting it as much as I do! If you give it a try, please share your experiences and any tweaks you made in the comments below. Happy baking!