Best Carrot Cake Ever

Best Carrot Cake Ever

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"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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2 h 30 m servings 457 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 66.3g
  • 21%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 1342 Ratings

Most helpful positive review

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, l...

Most helpful critical review

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). Than...

Most helpful
Most positive
Least positive

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, l...

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 ...

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 fr...

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

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 th...

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...

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.). ...

Wow, this was fabulous! I read a lot of reviews first to see if there were any changes I should make. This is what I did. 1. Used a 13x9x2 glass casserole dish and baked for 55min. 2.Only used 1...

I just have to say I initially signed up to review this recipe! It really is the best carrot cake ever! I made this cake on a Sunday afternoon and it was gone by Tuesday morning! Everyone loved ...

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