To Die For Carrot Cake Recipe

I made this carrot cake with fresh grated carrots, pineapple, and a dash of cinnamon to create one of my favorite Yummy Cakes. The moist batter uses all purpose flour, granulated sugar, and walnuts, topped with a smooth cream cheese frosting. I promise you’ll relish this family treasure.

I just had to share my latest obsession – a To Die For Carrot Cake that’s left everyone raving. I stumbled upon this recipe my Nana used when I was a kid and it still blows my mind with its unbelievable moistness and flavor.

I mixed in 2 cups all purpose flour and 2 cups grated carrots (about 3 medium ones) with 1 1/2 cups granulated sugar and 1 cup vegetable oil. Then I added 4 large eggs, 2 teaspoons baking soda, and 2 teaspoons of ground cinnamon along with a pinch of nutmeg for that extra zing.

I even tossed in 1/2 cup crushed pineapple for a subtle sweetness and a light tropical touch. The outcome is one of the best carrot recipes ever – fool proof, super yummy and perfect for mini desserts during Easter or moments when you need a treat.

Enjoy every slice like a piece of family history!

Why I Like this Recipe

I really love this carrot cake recipe for a number of reasons. First off, its super easy to make even if youre not a baking expert and it always turns out great. I love how the cake comes out soft and moist every time, and the mix of carrots, pineapple and spices like cinnamon and nutmeg gives it a flavor thats just out of this world. Plus, theres a nostalgic feel to it since its my Nana’s recipe and it always reminds me of family gatherings and good times. Lastly, its a versatile recipe – i can toss in walnuts or raisins if im feeling extra fancy but it tastes amazing no matter what.

Ingredients

• Carrots are fiber-rich, add moisture and beta-carotene, naturally sweet.
• Sugar provides sweetness, enhances texture and supplies energy through simple carbohydrates.
• Vegetable oil keeps cake moist and tender, offers fats essential for flavor and balance.
• Eggs act as binders, provide protein and create a good stable structure.
• Cream cheese adds tangy flavor and creamy texture, balancing cake sweetness.
• Crushed pineapple gives tangy moisture and subtle fruity flavor, brightening overall taste.
• Walnuts add crunch, omega-3 fats and earthy, nutty undertones if used.
• Ground cinnamon brings warm spice, improving aroma and layering complexity in flavor.
• Vanilla extract deepens flavor profile, harmonizing spices and other ingredients.

Ingredient Quantities

• 2 cups all purpose flour
• 2 cups grated carrots (about 3 medium carrots)
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 to 4 cups powdered sugar
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch cake pan (or two if you’re feeling fancy) then set it aside.

2. In a large bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg.

3. In another big bowl, beat 4 large eggs with 1 1/2 cups granulated sugar and 1 cup vegetable oil until well combined.

4. Stir in 2 cups grated carrots, 1/2 cup crushed pineapple (drained), 1/2 cup chopped walnuts if you like them, and 1/2 cup raisins if you’re using them.

5. Gradually mix the dry ingredients into the wet mixture until everything is just combined be careful not to overmix.

6. Pour the batter into your prepared pan and bake for about 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

7. While the cake is baking, make the frosting by beating together 8 oz softened cream cheese, 1/2 cup softened unsalted butter, and 1 teaspoon vanilla extract until smooth.

8. Gradually add 3 to 4 cups powdered sugar and beat until the frosting is smooth and creamy.

9. Let the cake cool in the pan for about 10 minutes then turn it out onto a wire rack to cool completely.

10. Once cool, frost the cake generously and enjoy the best carrot cake you’ll ever try!

Equipment Needed

1. Preheated oven and 9-inch cake pan (or two if you wanna be extra fancy)
2. Two large mixing bowls – one for dry ingredients (with a sifter or fine mesh sieve if you have one) and one for the wet mixture
3. Electric mixer or a sturdy whisk to beat eggs and cream cheese frosting
4. Measuring cups and spoons for all the ingredients
5. Grater for shredding the carrots
6. Strainer or colander to drain the crushed pineapple
7. Rubber spatula for gently folding in the dry ingredients
8. Wire cooling rack for letting the cake cool
9. Toothpick to test if the cake is done

FAQ

To Die For Carrot Cake Recipe Substitutions and Variations

• If you don’t have all-purpose flour handy you can try using whole wheat pastry flour. It works just fine but might make the cake a bit denser.
• You can swap vegetable oil for melted coconut oil if you want a hint of coconut flavor. Just use the same amount.
• Not a fan of eggs? Mix 1 tablespoon of flaxseed meal with 3 tablespoons water for every egg as a replacement.
• If you’re out of cream cheese, mascarpone or even full fat Greek yogurt can be a decent alternate, though the taste and texture may vary a bit.

Pro Tips

1. Be super careful not to overmix your batter – mix it just enough so the cake stays tender and not dense.
2. Grate the carrots evenly, cause chunky bits can mess with the cake texture and form weird pockets of flavor.
3. Always drain the pineapple real good, because too much extra juice can make your cake overly moist and soggy.
4. Let the cake cool completely before you spread on the cream cheese frosting; if it’s warm, the icing will melt and slide off.