This is truly our Best Ever Carrot Cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.
- 6 cups grated carrots
- 1 cup brown sugar
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 3 tsp vanilla
- 4 eggs
- 8 oz can crushed pineapple, drained
- 3 cups flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup raisins
- 3/4 cup chopped walnuts
- In a medium bowl add the grated carrots and brown sugar, stir to combine and set aside for 1 hours. After an hour you can stir in the raisins. Preheat the oven to 350 and spray 2, 10" cake pans with cooking spray.
- In the bowl of an electric mixer, beat the eggs until light in color. Add the sugar, oil and vanilla and beat to combine. Stir in the pineapple and set aside. In a separate bowl combine the flour, baking soda, salt and cinnamon. Add the flour mixture to the wet ingredients and stir until just combined. Lastly, stir in the carrot mixture and the walnuts. Pour into prepared pans, and bake for 45-50 minutes or until cake tester comes out clean. Cool in pans for 30 minutes then remove and cool completely on wire racks, then frost with cream cheese frosting (see below).
Cream Cheese Frosting
- In a large bowl beat 1 1/2 blocks of softened cream cheese, 2 sticks of softened unsalted butter and 2 tsp vanilla together until creamy. Add 2 cups of confectioners sugar and beat until smooth
Nutrition InformationYield 12 Serving Size 1 slice
Amount Per Serving Calories 581Total Fat 25gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 21gCholesterol 62mgSodium 420mgCarbohydrates 85gFiber 4gSugar 53gProtein 8g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Recipe and Photo: Little B Cooks