I made this award winning carrot cake recipe after seeing how beautifully it was based on a cooking show. The main specialty of this recipe is the moist texture and rich flavor from grated carrots, crushed pineapple, and a touch of warm cinnamon.
Baking this award winning carrot cake recipe involves mixing dry ingredients, combining sugars and eggs, folding in carrots, raisins, and nuts, then carefully blending everything.
The award winning carrot cake recipe is baked until a toothpick comes out clean and cooled completely before spreading creamy, smooth cream cheese frosting on top.
I will now show step by step how to make this award winning carrot cake recipe.
Why Called This Recipe Award Winning?
A carrot cake recipe earns the title “award-winning” because it stands out for its exceptional taste and texture. Some recipes have won actual contests at fairs or in magazines, but more often, the name reflects how loved and praised the cake is.
This award winning carrot cake recipe is moist and tender, perfectly spiced with cinnamon and ginger, and balanced so it is never oily or heavy.
The cream cheese frosting adds a rich, smooth finish that complements the cake’s sweetness. Its reputation grows as more people try it and agree it is truly one of the best carrot cakes.
How To Prepare Award Winning Carrot Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Large mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Two 9-inch round cake pans
- Grater for carrots
- Electric mixer or hand whisk for frosting
- Cooling rack
Ingredients
For the Cake:
- 1 cup brown sugar, packed
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 6 cups grated carrots
- 4 large eggs
- 1 cup raisins
- 4 teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 1 cup chopped walnuts or pecans
- 2 teaspoons vanilla extract
- 1 teaspoon salt
For the Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 ounces full-fat cream cheese, softened
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar (sifted if lumpy, add more if needed for consistency)
- Pinch of salt
Instructions
1. Preheat the Oven and Prep the Pan
Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper so the cake won’t stick.
2. Mix the Dry Ingredients
In a large bowl, combines the flour, cinnamon, baking soda, and salt. Give it a quick stir and set it aside.
3. Mix the Wet Ingredients
In another bowl, whisk together the brown sugar, white sugar, vegetable oil, eggs, crushed pineapple, and vanilla extract until smooth and well combined.
4. Add Carrots and Mix-Ins
Fold the grated carrots, raisins, and chopped nuts into the wet mixture. Make sure everything is evenly distributed.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to over mix this keeps the cake light and tender.
6. Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the Frosting
Beat together the softened butter and cream cheese until creamy. Add the vanilla extract and a pinch of salt. Gradually mix in the powdered sugar until smooth and spreadable. If it’s too thick, add a little milk; if it’s too thin, add more powdered sugar.
8. Frost and Serve
Once the cake has completely cooled, spread the frosting evenly over the top. Sprinkle extra chopped nuts on top if you like. Slice and enjoy!
Notes: For extra flavor, you can toast the nuts before adding them to the batter. This cake can be made a day ahead; store covered in the refrigerator. For a layered cake, divide the batter between two 9-inch pans and bake 35–40 minutes.
Nutritional Amounts Award Winning Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 450 kcal |
| Fat | 22 g |
| Carbohydrates | 60 g |
| Protein | 5 g |
| Sugar | 45 g |
Secrets To Perfect Award Winning Carrot Cake Recipe
The secrets to a perfect award winning carrot cake recipe start with using fresh, finely grated carrots for natural sweetness and moisture. Incorporating crushed pineapple keeps the cake tender and adds subtle tropical flavor.
Balancing the sugars and spices, like cinnamon, ensures warmth without overpowering. Folding the dry ingredients gently into the wet mixture prevents a dense texture. Adding raisins and chopped nuts gives texture and depth. Baking at the right temperature until a toothpick comes out clean avoids under baking or dryness.
Finally, using creamy, well-softened cream cheese frosting enhances richness and complements the award winning carrot cake recipe perfectly.
Why My Recipe Works
My recipe works because it carefully balances moisture, sweetness, and spice to create a tender, flavorful cake. Grated carrots and crushed pineapple keep the crumb soft and naturally sweet, while a mix of brown and white sugar enhances depth without heaviness.
Eggs and vegetable oil provide structure and richness, and the baking soda ensures proper rise. Spices like cinnamon and ginger are measured to complement rather than dominate.
Adding raisins and chopped nuts gives texture and subtle bursts of flavor. The cream cheese frosting finishes the cake with a smooth, tangy richness that elevates every bite.
Serving Suggestions
Serving this award winning carrot cake recipe can be done in several delightful ways. Slice the cake into generous squares or wedges and serve on a decorative plate for a classic presentation.
For added elegance, dust the top lightly with cinnamon or finely chopped nuts. Pair with a cup of coffee, tea, or a glass of cold milk to balance the sweetness.
You can also serve with fresh fruit on the side, such as berries or sliced oranges, to add a refreshing contrast. For special occasions, consider layering the cake with extra frosting between slices for a more decadent treat.
When To Serve
This award winning carrot cake recipe can be served at a variety of occasions. It works beautifully as a dessert after lunch or dinner, bringing a sweet, flavorful finish to the meal.
It also shines at celebrations such as birthdays, holidays, or family gatherings, where its moist texture and creamy frosting make it a standout choice. Afternoon tea or coffee moments are ideal for enjoying a slice, offering a treat that pairs well with beverages.
The award winning carrot cake recipe can also be served at casual get-togethers or potlucks, impressing guests with its rich flavor and homemade charm.
Nutritional Benefits
This award winning carrot cake recipe offers several nutritional benefits thanks to its wholesome ingredients. Grated carrots provide vitamin A, antioxidants, and fiber that support eye health and digestion.
Crushed pineapple adds vitamin C and natural sweetness while contributing to a moist texture. Nuts offer healthy fats, protein, and essential minerals like magnesium and potassium.
Eggs supply protein and vital nutrients, and the moderate use of sugar gives energy without overwhelming the recipe.
Even though this award winning carrot cake recipe is a dessert, the combination of fruits, vegetables, and nuts adds vitamins, minerals, and fiber, making it more nourishing than typical cakes.
Top Baking Tips
1. Always measure ingredients carefully. Use the correct cups and spoons, and level off flour for accurate results.
2. Grate the carrots finely so they mix evenly into the batter, keeping the cake moist without creating dense spots.
3. Drain crushed pineapple thoroughly. Excess liquid can make the cake too wet and affect baking time.
4. Gently fold wet and dry ingredients together. Over mixing can make the cake tough instead of tender.
5. Toast nuts lightly before adding. This brings out their flavor and gives a satisfying crunch.
6. Let the cake cool completely before spreading frosting. Applying frosting too early can make it runny and messy.
Additions
â—† Shredded Coconut: Lightly sweet and slightly chewy, shredded coconut adds texture and depth to the cake. It blends beautifully with the natural sweetness of the carrots and pineapple, creating a more layered flavor experience.
â—† Crystallized Ginger: Small pieces of crystallized ginger add a gentle, warming spice that complements cinnamon and nut flavors. It gives a subtle zing in every bite, making the cake more aromatic and distinctive.
â—† Orange Zest: Freshly grated orange zest brightens the flavor, adding a natural citrus aroma that balances the sweetness of the cake. It gives a refreshing note that lifts the overall taste.
◆ Pineapple Chunks: Adding small pineapple chunks increases the cake’s moisture and adds bursts of tropical flavor. The soft, juicy pieces melt slightly during baking, enhancing tenderness and richness.
â—† Chocolate Chips: Mini or regular chocolate chips create pockets of melted chocolate in the spiced carrot cake. They add a decadent contrast to the fruity and nutty flavors without overpowering the cake.
Storage
To store this award winning carrot cake recipe, let it cool completely before covering or wrapping. For short-term storage, keep it in an airtight container at room temperature for up to two days.
For longer storage, place it in the refrigerator, covered tightly, where it will stay fresh for up to a week. You can also freeze the cake by wrapping it well in plastic wrap and then in aluminum foil, keeping it frozen for up to three months.
Thaw frozen award winning carrot cake recipe in the refrigerator or at room temperature before frosting or serving to maintain its texture and flavor.
Frequently Asked Questions
How do I know when carrot cake is fully baked?
A toothpick inserted into the center should come out clean when the cake is done, because carrot cake stays moist and can look done before it actually is.
Do I need to grate fresh carrots for carrot cake?
Fresh, finely grated carrots release moisture and sweetness and give the best texture, while pre‑shredder or old carrots can make the cake dry or uneven.
Can too many mix‑inns ruin my cake?
Adding too many nuts, raisins, or other mix‑inns can weigh down the batter and make the cake dense rather than light.
Why did my cake turn out too moist or sink in the middle?
It may be under baked, as carrot cakes can look set on top even if the center is still wet. Bake until the tester comes out clean.
Should I use oil instead of butter?
Oil keeps carrot cake moist after baking, because it stays liquid at room temperature and helps prevent dryness.
Conclusion
This amazing, healthy award winning carrot cake recipe has become one of my favorite desserts to make and enjoy. Every time I bake it, the aroma fills the kitchen, and the moist, flavorful cake with creamy frosting delights everyone I serve it to.
I make this award winning carrot cake recipe for family gatherings, special occasions, or simple treats, and each time it receives praise and smiles.
The balance of sweetness, spices, and wholesome ingredients makes it both delicious and nourishing. I hope you try this award winning carrot cake recipe and enjoy it as much as I do.
More Carrot Cake Recipes You’ll Love
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Publix Carrot Cake Recipe – Moist and Delicious
Simple Carrot Cake Recipe Without Frosting
Carrot Cake J Alexander Recipe (Copycat)
5 Ingredient Carrot Cake Recipe – Easy 4 Steps
Award Winning Carrot Cake Recipe
Equipment
- Large mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Two 9-inch round cake pans
- Grater (for carrots)
- Electric mixer or hand whisk for frosting
- Cooling rack
Ingredients
For the Cake:
- 1 cup brown sugar packed
- 1 cup crushed pineapple drained
- 3 cups all-purpose flour
- 6 cups grated carrots
- 4 large eggs
- 1 cup raisins
- 4 teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 1 cup chopped walnuts or pecans
- 2 teaspoons vanilla extract
- 1 teaspoon salt
For the Cream Cheese Frosting:
- ½ cup unsalted butter softened
- 8 ounces full-fat cream cheese softened
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar sifted if lumpy, add more if needed for consistency
- Pinch of salt
Instructions
Preheat the Oven and Prep the Pan
- Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper so the cake won’t stick.
Mix the Dry Ingredients
- In a large bowl, combines the flour, cinnamon, baking soda, and salt. Give it a quick stir and set it aside.
Mix the Wet Ingredients
- In another bowl, whisk together the brown sugar, white sugar, vegetable oil, eggs, crushed pineapple, and vanilla extract until smooth and well combined.
Add Carrots and Mix-Ins
- Fold the grated carrots, raisins, and chopped nuts into the wet mixture. Make sure everything is evenly distributed.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to over mix this keeps the cake light and tender.
Bake the Cake
- Pour the batter into the prepared pan and spread it evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Prepare the Frosting
- Beat together the softened butter and cream cheese until creamy. Add the vanilla extract and a pinch of salt. Gradually mix in the powdered sugar until smooth and spreadable. If it’s too thick, add a little milk; if it’s too thin, add more powdered sugar.
Frost and Serve
- Once the cake has completely cooled, spread the frosting evenly over the top. Sprinkle extra chopped nuts on top if you like. Slice and enjoy!
Notes
Nutritional Amounts Award Winning Carrot Cake Recipe
Calories: 450 kcal | Fat: 22 g | Carbohydrates: 60 g | Protein: 5 g | Sugar: 45 gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.