Why You’ll Love This Recipe

•  Packed with flavor from fresh carrots and pineapple
•  Ultra-moist and even better the next day
•  No mixer or fancy tools required
•  Crunchy walnuts add amazing texture
•  Classic, reliable, and always a crowd-pleaser

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
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

Pro Tip: Always use freshly grated carrots for the best texture and moisture!

Instructions

1. In a medium bowl, mix grated carrots and brown sugar. Let sit for 60 minutes, then stir in raisins.
2. Preheat oven to 350°F (175°C). Grease and flour two 10-inch cake pans.
3. In a large bowl, beat eggs until light. Gradually mix in white sugar, oil, and vanilla. Stir in drained pineapple.
4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Stir into wet mixture until just combined.
5. Fold in the carrot mixture and chopped walnuts.
6. Divide batter evenly between prepared pans. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in pans for 10 minutes, then transfer to wire racks. Let cool completely before frosting.

Cream Cheese Frosting Suggestions

This carrot cake pairs beautifully with a classic cream cheese frosting. Try this quick version:

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 3–4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Beat all ingredients together until smooth. Frost cake when fully cooled.