Amish Carrot Cake Recipe
This Amish Carrot Cake recipe is a moist, flavorful dessert made with simple, wholesome ingredients. Grated carrots, eggs, sugar, oil, flour, baking soda, and cinnamon create a rich batter. Often topped with a creamy cream cheese frosting, it’s perfect for gatherings or everyday treats. Easy to make, this classic cake offers homemade comfort in every bite.
Equipment
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Grater (for carrots)
- 9×13 inch baking pan
- Cooling rack
- Sifter (optional, for powdered sugar)
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 cups finely grated carrots about 3–4 medium carrots
- 1 cup crushed pineapple drained
- 1 cup chopped walnuts or pecans your choice
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 4 large eggs
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup vegetable or canola oil
- 1 teaspoon salt
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- ½ cup 1 stick unsalted butter, softened
- 8 oz 1 block cream cheese, softened
- 3½ to 4 cups powdered sugar adjust based on desired sweetness and texture
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Start by heating your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch pan, or line it with parchment paper so cleanup is easy later.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set this aside for now.
- In another bowl, beat the eggs with the sugar and oil until the mixture is smooth. Stir in the vanilla extract.
- Now fold in the grated carrots, the drained crushed pineapple, and the chopped nuts. This gives the cake its classic flavor and texture.
- Gently add the dry ingredients to the wet mixture, stirring just until everything is combined. Don’t overmix the batter should be thick but spreadable.
- Pour the batter into your prepared pan and smooth out the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack before adding frosting.
- For the frosting, beat softened butter and cream cheese together until smooth and creamy. Mix in vanilla and a small pinch of salt. Then, add powdered sugar a little at a time until the frosting becomes fluffy and easy to spread.
- Once the cake has cooled, spread the frosting evenly over the top. Sprinkle a few extra chopped nuts on top if you’d like a nice finish.
- Slice, serve, and enjoy. Any leftovers can be stored in the fridge for up to five days. For the best taste and texture, let it come to room temperature before serving.
Notes
This Amish Carrot Cake Recipe is moist, dense, and rich no need for extra oil or butter. The crushed pineapple keeps the cake super moist and adds subtle sweetness.
You can skip the nuts if you prefer a nut-free cake. For an extra treat, add ½ cup of shredded coconut to the batter.
Nutrition Facts Amish Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 470 |
| Fat | 24g |
| Saturated Fat | 6g |
| Cholesterol | 60mg |
| Sodium | 330mg |
| Carbohydrates | 60g |
| Fiber | 2g |
| Sugars | 42g |
| Protein | 5g |
