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Best Carrot Cake In the World

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Ingredients

2-1/2 cups shredded baby carrots
3/4 cup vegetable oil
1/4 cup melted butter
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tablespoon vanilla
1 (8 ounce) can crushed pineapple, drained
2-1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup chopped walnuts

Best Carrot Cake In the World

  • Serves 16
  • Easy

About This Recipe

There are so many recipes for carrot cake. Some start with shredded whole carrots. Others use carrot baby food, or cooked carrot puree. Some use a carrot cake mix, which has dehydrated carrots. Bleh. You need fresh carrots for carrot cake!

But this is the best recipe for carrot cake in the world, guaranteed.

The secret? It uses shredded baby carrots, and it adds crushed pineapple. By the way, did you know that baby carrots are not a different variety, but are made of large carrots that are trimmed down? They are sweeter because they don’t include the lighter yellow inner ring carrots have, which is more bitter than the outer ring.

The pineapple may seem strange, but it adds a rich depth of flavor and lots of moisture to the cake. It also adds a touch of that sweet tart flavor that only pineapple can bring.

I also add a little melted butter for more flavor. Most carrot cake recipes use all oil for the moisture, but some better makes the cake better. I also think the cake slices better when it has some butter.

And for the perfect finishing touch, Cream Cheese Frosting is an absolute necessity. The tangy flavor of the cream cheese is the best complement to the rich and flavorful cake.

Make this cake for a birthday party, or for a special gathering like Halloween or Thanksgiving. Or just because it’s Friday! Enjoy every bite.

Why this recipe works:

  • Baby carrots are sweeter and more tender than large carrots, so the grated carrots are softer and blend more easily with the batter.
  • The pineapple caramelizes slightly in the heat of the oven, which adds even more complex flavors to the cake, with notes of burnt sugar and the tropics.
  • This recipe has a bit less flour than other scratch cakes, which means it’s more tender. The carrots, nuts, and pineapple also interfere with gluten formation, which means, again, a more tender cake.
  • The pineapple juice adds a bit of acid, interfering with that gluten again, and adding flavor.
  • Cream cheese adds a rich and slightly buttery and tart note to the dressing, cutting its sweetness.

Steps

1
Done

Preheat the oven to 350°F. Spray a 9" x 13" pan with nonstick baking spray containing flour and set aside. Shred the carrots.

2
Done

In a large bowl, combine the oil, melted butter, brown sugar, sugar, vanilla, and eggs and mix well. Add the shredded carrots and pineapple.

3
Done

Add the flour, baking soda, and salt all at once and mix until combined. Add the walnuts. Pour the batter into the prepared pan.

4
Done

Bake for 45-55 minutes until the cake is dark golden brown. When you touch the cake lightly in the center with your finger, it should spring back. Cool on a wire rack. Then frost with the Cream Cheese Frosting.

lindaBest

lindaBest

Linda is a home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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