Description
A moist, flavorful carrot cake made with fresh carrots, pineapple, and walnuts for the perfect texture and taste.
Ingredients
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 large eggs
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 4 teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts
Instructions
- Gather all ingredients.
- Combine grated carrots and brown sugar; let sit 1 hour, then stir in raisins.
- Preheat oven to 350°F. Grease and flour two 10-inch round pans.
- Beat eggs until lighter in color. Gradually beat in sugar, oil, and vanilla. Stir in pineapple.
- Combine flour, cinnamon, baking soda, and salt; stir into egg mixture until absorbed.
- Stir in carrot mixture and walnuts. Pour evenly into pans.
- Bake 45–50 minutes or until a toothpick comes out clean.
- Cool 10 minutes before removing; let cool completely.
Notes
- You can use pecans instead of walnuts.
- This carrot cake tastes even better the next day!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American