Our top carrot cake recipe, brimming with raisins, walnuts, carrots, and crushed pineapple then slathered in cream cheese frosting, is as timeless as it is flavorful.
Makes 1 (9-inch) cake
- 3⅓ cups (417 grams) all-purpose flour
- 2⅓ cups (467 grams) granulated sugar
- 1 cup (128 grams) golden raisins
- ¾ cup (85 grams) chopped walnuts
- 1 tablespoon (6 grams) ground cinnamon
- 2 teaspoons (10 grams) baking soda
- 2 teaspoons (10 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- 1 teaspoon (2 grams) ground ginger
- 1 teaspoon (2 grams) ground nutmeg
- 4 cups finely grated carrot
- 2 (8-ounce) cans crushed pineapple, drained
- 4 large eggs, lightly beaten
- 1 cup (224 grams) canola oil
- 2 teaspoons vanilla extract
- Cream Cheese Frosting (recipe follows)
- Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
- In a large bowl, stir together flour, sugar, raisins, walnuts, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg. Add carrot, pineapple, eggs, oil, and vanilla, stirring until well combined. Divide batter among prepared pans.
- Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Refrigerate until ready to serve.
Cream Cheese Frosting
Makes 6 cups
- 2 (8-ounce) packages cream cheese, softened
- 1 cup (227 grams) unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 (2-pound) package (910 grams) confectioners’ sugar
- In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until creamy, 4 to 5 minutes.