Best Carrot Cake Ever Recipe - Allrecipes.com
Best Carrot Cake Ever Recipe
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Best Carrot Cake Ever
Make this sinfully rich carrot cake--and sit back and enjoy the compliments. See more
  • READY IN hrs

Best Carrot Cake Ever

Recipe by  

"A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again."

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Ingredients Edit and Save

Original recipe makes 2 - 10 inch round layers Change Servings
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  • PREP

    1 hr 30 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 30 mins

Directions

  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2004

Before I decided to try this cake I read every single review, paying careful attention to those who did not like the cake very much. Though the overwhelming majority, of which I am now a part, liked this cake very much I understand that you learn a lot more about something by learning what people did not like about it. So, after having made the cake I have a few suggestions for those who didn’t like the cake. Most of the complaints where that the cake was too heavy or that it was too moist or “pudding like” A solution to this might be to strain the carrots and pineapple more before adding them in to the cake batter. I know the recipe doesn’t specify but I strained the carrots and the pineapple until they where almost dry and added about 2 – 3 tablespoons of the strained liquid back in. I also hydrated the raisins a bit by letting them sit in a cup of warm water while the carrots sat in the brown sugar. Also I made 3 - 8” rounds instead of the recommended 2 - 10” rounds. This will shorten the bake time to about 30 -45 mins. and may also help solve any underdone cake problems… I thought this cake was very good and well worth the effort. Everyone I have served this to has loved this and I certainly plan on making it again.

 
Most Helpful Critical Review
Oct 23, 2003

This is a good carrot cake, but not the best ever. Waaaayyy to much oil. It was very dense, and this may sound wierd, but it was too moist. Almost like it wasn't cooked (& yeah it was). Thanks anyway Nan. ;)

 
May 08, 2010

2009 edit: Use cheesecloth to strain the carrots! Wrap 1/3 the carrots in a cheesecloth pouch, twist it shut and squeeze. I've finally figured out how to make this moist without sogginess. My family loves carrot cake so I’ve made this recipe many times since I first found it. First, do what you can the night before and store ingredients in ziplock bags/tupperware. Grate the carrots, strain the pineapple, sift the dry ingredients, etc. The only things I added: 1/4 tsp each of nutmeg, allspice, ginger, and cloves, added 1.5x the vanilla and cinnamon, ½ tsp baking POWDER, and the zest of one lemon. I nuked the raisins in equal parts of the drained pineapple juices and rum. The raisins absorbed most of the liquids and were really plump and delicious. Save a few tablespoons to add to the cake. I didn’t want to risk a dry cake so I compromised. I drained the carrots BEFORE I added the brown sugar. After the carrots sit for an hour, there will still be some liquid; add all of it. My cake ended up moist, flavorful, and TALL. Don't over-mix or let your cake sit too long. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat. Use the good pans. Line the bottom of your layer pans with wax paper or parchment paper. Better safe than sorry! To make a bundt, bake at 325 for 75-90 minutes. Use a cream cheese glaze: beat 4oz cream cheese with 2tsp vanilla and 2c powdered sugar. And 1-2tbsp milk/rum to get spreading consistency.

 
Nov 03, 2003

This carrot cake is the absolute best that I have ever made. I had many compliments on this. The cake is large and serves many. It only took 40 minutes to bake. I used my own cream cheese frosting recipe which I think is much better and has a richer flavor. It is as follows 1/4 lb. soft butter, 8 oz. cream cheese, 1 tsp vanilla and 1 lb. confectioners sugar. Combine butter, cream cheese and vanilla, mix till blended. Add sugar and mix til smooth. Enjoy I do not think you will be dissappointed.

 
Jun 20, 2006

It was great! I baked it in a 9 x 13 cake pan at 375 degrees for 45 minutes.

 
Feb 06, 2004

I got rave reviews on this cake ("you should sell this for $8.00 a slice"), but I did mess with the recipe. First, I scaled the recipe to 12 servings because of the comments about how huge the cake was. I used 2 9" baking pans and it made a pretty regular sized cake. I used about 4 cups grated carrots, which was all of the carrots in the bag I bought and 1/2 cup less than called for. I replaced half of the oil with apple sauce and I replaced half of the pineapple with apple sauce. I also used wheat flour for a little less than 1/2 of the flour. I left out the raisins and I added about a tsp each of nutmeg, allspice, ginger and dried orange rind. I also doubled the cinnamon. For the frosting I used 1/4 lb butter, 8 oz cream cheese, 2 tsp vanilla and 1 lb sifted conf sugar. Should probably have refrigerated it to let it set more before I transported it because it got a little slippy but not disastrous. I took it to a 4 person dinner party and brought leftovers to work. People could not get enough. I was pretty happy since I not only never made carrot cake before, I had never eaten it so I wasn't sure how it should taste! Thanks!

 
Jul 24, 2003

My husband said this was the best carrot cake he has ever had!! It was extremely moist and delicious. Here is a little tip: I bought a five pound bag of carrots because I had no idea how many carrots I needed for 6 cups grated. It averages out to about 10 carrots, if that many. Overall, this was an excellent cake and a keeper in our home!

 
Jan 17, 2004

This is the carrot cake recipe I have been searching for. I made the recipe exactly how it was written, and I was able to make 12 cupcakes (35min. at 350degrees), and one 9inch cake (50min.). Thank you Nan.

 

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Nutrition

  • Calories
  • 457 kcal
  • 23%
  • Carbohydrates
  • 66.3 g
  • 21%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 315 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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