Moist and flavorful enough to enjoy plain, but everyone knows it’s best with cream cheese frosting. This classic carrot cake combines warm spices with the natural sweetness of carrots for a delicious dessert suitable for any occasion.

Source: Joy of Cooking (2019), p. 522

Ingredients

  • 1 1/2 cups (165g) all-purpose flour
  • 1 cup (200g) sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp grated or ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp salt
  • 2/3 cup (140g) vegetable oil
  • 3 large eggs
  • 1 1/2 cups shredded carrots
  • 1 cup chopped toasted walnuts
  • 1 cup golden raisins, optional
  • 1/2 cup canned crushed pineapple, drained, optional
  • Cream Cheese Frosting, Quick Vanilla Butter Frosting, or Quick Brown Butter Icing
  • Powdered sugar (optional)

Directions

  1. Have all ingredients at room temperature, about 70°F.
  2. Preheat the oven to 350°F.
  3. Grease and flour two 9-inch round cake pans, two 8-inch square pans, or one 13 × 9-inch pan.
  4. Whisk together thoroughly in a large bowl: flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt.
  5. Whisk together well in a small bowl: vegetable oil and eggs.
  6. Stir this into the flour mixture until just combined.
  7. Stir in: carrots, walnuts, (if using) raisins, and (if using) pineapple.
  8. Scrape the batter into the pan(s) and spread evenly.
  9. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30 to 35 minutes in a 13 × 9-inch pan.
  10. Let the 13 × 9-inch cake cool in the pan on a rack. For round or square pans, cool in the pans for 10 minutes, then turn out onto the rack to cool completely.
  11. Frost with: Cream Cheese Frosting, Quick Vanilla Butter Frosting, or Quick Brown Butter Icing.
  12. Or sprinkle the sheet cake with: Powdered sugar.

Recipe Tips

  • For extra moist cake, add the crushed pineapple (be sure to drain it well).
  • Toast the walnuts before adding for enhanced flavor - spread on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
  • The cake can be made a day ahead and stored, covered, at room temperature.
  • This recipe can also be made as cupcakes - fill lined cups 2/3 full and bake for 20-22 minutes.
  • For best results, shred your own carrots rather than using pre-shredded ones, which tend to be drier.