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.
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
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
Calories: 450 kcal | Fat: 22 g | Carbohydrates: 60 g | Protein: 5 g | Sugar: 45 g