Menu Enter a recipe name, ingredient, keyword...

Carrot Cake


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 6 cups carrots, grated
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla
  • 8oz can crushed pineapple
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 4 tsp cinnamon
  • 1 cup walnuts, chopped
  • 1 tub cream cheese frosting


Servings 16
Adapted from


Step 1

In a medium bowl, combine carrots and brown sugar. Set aside for 60 minutes then stir in raisins.

Preheat oven to 350 degrees. Prepare 2 9” cake pans.

In a large bowl, beat the eggs. Gradually add the white sugar, vegetable oil and vanilla. Stir in the pineapple.

In another bowl, combine the flour, baking soda, salt and cinnamon. Stir the pineapple mixture into the flour mixture and stir until absorbed. Stir in the carrots. Add the walnuts and stir to combine all ingredients.

Pour the batter evenly into the cake pans. Bake for 45-50 minutes or until toothpick inserted into the cakes come out clean. Remove from the oven and cool completely. Frost with cream cheese frosting.

You'll also love

Review this recipe

Glazed Candied Carrots Roast Chicken with Potatoes and Carrots