Whoever thought to make a dessert out of carrots was sort of genius. Who would have thought that shredded carrots would be yummy in birthday cakes or cupcakes? Carrot cake is one of the most beloved flavors today, and for good reason. Armed with a great recipe, anyone can bake up a superbly moist, tender, and addictive carrot cake.
My kids know this yummy treat is called carrot cake, but I doubt they realize there is an abundance of freshly shredded carrots in their dessert. Lots of good-for-you carrots. Plenty of plump raisins. Walnuts, if you like them. Extra raisins if you don’t.
Or leave both out, if you must, but do keep the bit of pineapple, because it lends so much moisture to the cake.
Over the years, I have made carrot cake in the form of bundts, loaves, and cupcakes. This time, I opted for a simple sheet cake. Easy and fail-proof deliciousness.
This fabulous carrot cake recipe is one I’ve loved ever since an old friend shared it with me ages ago. It’s one of those well-loved recipes that has years’ worth of chicken scratch written all over the margins and is fraying along the edges. The time-tested kind.
This carrot cake is perfect for Easter, birthdays, or just whenever. With or without cream cheese frosting, it’s delish for dessert or even breakfast.
It can double up as a morning coffee cake, right? After all, carrots and raisins are totally good for you. Enjoy 🙂
This carrot cake is a moist, tender, no-fail recipe that always impresses. The cake is an easy one-bowl method for easy cleanup! We love our carrot cake chunky with raisins and walnuts, but omit if if you want. The cream cheese frosting is fabulous!
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp table salt
- 3 tsp cinnamon
- 1 1/2 cups white sugar
- 1 1/4 cup olive oil
- 4 large eggs, lightly beaten
- 2 cups grated raw, peeled carrots
- 1 can (8-10 oz) can crushed pineapple, drained
- 1/2 cups raisins
- 1/2 cups chopped walnuts (optional)
- Cream Cheese Frosting:
- 1/2 cups softened butter
- 16 oz softened cream cheese
- 1 tsp vanilla extract
- 1 lb powdered sugar
- Preheat oven to 350F with rack on lower middle position. Press a long sheet of foil into a 9×13 pan, with extra foil hanging over edges for easy cake removal. Grease the foil.
- Sift together flour, baking powder, baking soda, salt, and cinnamon, mixing well. Form a well in the center. Add sugar, oil, and eggs into the well and mix wet ingredients by hand. Fold into dry ingredients until fully incorporated.
- Fold in carrots, pineapple, raisins, and optional walnuts.
- Bake in greased, foil-lined pan about 45 minutes or until toothpick comes out almost clean. Cool and remove with foil sling. Frost as desired.
- Cream Cheese Frosting:
- Combine butter, cream cheese, and vanilla. Beat well. Add sugar gradually and beat well. If too thick, add small amount of milk. If too thin, add small amounts of sugar until desired consistency is reached. Frosting naturally thickens and firms up as it sits.
Source: Chew Out Loud, adapted from my old friend Naomi
If you’re in the mood for a cupcake version, I won’t hold out on you. Carrot Cake Cupcakes:
Whether it’s actually spring or not, these bright Lemon Bars are studded with tons of lemon, and won’t short you of that great lemony flavor. The crust is superb!
Here’s our favorite one-bowl chocolate cake; too easy and way too yummy not to try! The cake happens to be vegan, but nobody can tell. It just tastes like fabulous chocolate cake.