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The Best-Ever Carrot Cake

Photo Credit
Ivanna Pavliuk/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
20 to 24 servings
Category
Cakes and Frostings
Course
Desserts
Sources
The OFA Recipes for Every Season

The Best-Ever Carrot Cake is moist, rich, and topped with a tasty cream cheese frosting. We’ve tested this reader recipe, and trust us—it’s aptly named!

Imagine a moist and tender crumb studded with vibrant shreds of carrot, perfectly balanced by warm spices like cinnamon and nutmeg. A luscious cream cheese frosting, rich and tangy, complements the sweetness of the cake without being overpowering.

This cake celebrates fresh, seasonal ingredients, baked to perfection and enjoyed with loved ones!

Do you love the thought of hiding vegetables in your desserts? Check out our famous chocolate zucchini cake!

Cake

Ingredients
1-3/4 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
2 cups lightly packed shredded carrots
1 can (8 ounces) pineapple tidbits, drained
3/4 cup chopped walnuts

Instructions

  1. Preheat oven to 350°F. Grease and flour a 13x9-inch baking dish.
  2. Using an electric mixer, beat sugar, oil, and vanilla until just combined. Beat in eggs one at a time on medium speed.
  3. Stir in flour, baking powder, cinnamon, baking soda, and nutmeg. Add carrots, pineapple, and nuts. Stir until just combined.
  4. Pour batter into the prepared pan. Bake for 45 minutes, or until a knife inserted into the center comes out clean.
  5. Cool completely before frosting.

Cream Cheese Frosting

Ingredients
8 ounces (1 package) cream cheese, softened
8 tablespoons (1 stick) butter, softened
1 teaspoon grated orange zest
2-1/4 to 2-1/2 cups sifted confectioners' sugar
chopped walnuts, for topping (optional)

Instructions

  1. Using an electric mixer, beat cream cheese, butter, and orange zest until smooth. Add confectioners’ sugar, a little at a time, and beat until smooth. Adjust the amount of confectioners’ sugar depending on how sweet you like the icing to be.
  2. Frost cake and top with walnuts, if using.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Patricia Dennie</span> Sun, 01/15/2023 - 06:11
We are definitely Carrot Cake Lovers, even had a Carrot Cake for our wedding. Can these recipes be used in a Bundt pan? I don’t use much frosting when I use a Bundt pan because the cake speaks for itself. Thanks, Patricia
<span>Elvira Berry</span> Sat, 03/30/2024 - 10:27
My Bundt pan is one of those 'vintage' metal (iron?) and I have always baked the carrot cake in this metal Bundt pan for 45 minutes. Didn't have to add any more time, in fact, because it's metal, it heated much more effectively, I think. It has been said that ovens vary, so check for doneness at 45 minutes. That's when you add more time, as needed.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 01/17/2023 - 11:39

Hi, Patricia. Love your carrot cake enthusiasm! You can make this recipe in a 10- or 12-cup bundt pan. If you use a 10-cup bundt, you will need to cook it a bit longer. If you use a 12-cup bundt pan, a little less. Keep an eye on it!

 <span>Jim F</span> Tue, 11/15/2022 - 10:19
I have this same recipe but in stead of having pineapple in it it has raisins in it..
<span>Elvira Berry</span> Sat, 03/30/2024 - 10:18
I use pineapple and raisins both. Where it asks for nuts, use half the nuts and half raisins. I've had this recipe for a number of years and it has become one of those "family secrets" recipe. LOL. I don't use lemon zest in the icing. I use vanilla.
<span>Jim F</span> Tue, 11/15/2022 - 10:17
I have this same recipe but in stead of having pineapple in has raisins in it..
<span>Mary Helen Hoffman</span> Fri, 04/15/2022 - 09:26
I've made this a few times now, and it's true: this is the best carrot cake I've ever had. I think it might be the pineapple that gives it that special something. Next time I might try subbing applesauce for the oil. Would it be a 1 : 1 substitution? Thanks!
<span>Tk</span> Wed, 04/06/2022 - 11:16
Can this recipe be done in two 8 inch cake pans instead? And if so, would I have to double the frosting?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 04/12/2022 - 11:22

Hi, TK. Yes and yes! This recipe will be wonderful as a 2-tier cake and it will be best to double the frosting. Enjoy!

 <span>Stacy</span> Thu, 02/24/2022 - 11:39
If I want to make this cake without the pineapple, do I need to make any adjustments?