Best Carrot Cake Ever

Used 1 cup white sugar, 3/4 cup oil, and discarded the sugar water that dripped out of the sugar soaked carrots. Used some of the pineapple juice to get the right batter consistency ( many comments mention cake that’s too wet). These modifications made the cake not too sweet (like I like) and set up nicely.

My mom asked for a carrot cake for her 70th birthday so I took my chances and after reading the reviews I made it. She rarely finishes anything, but she ate the entire piece cut out for her. After reading the top review and others I decided to let my raisins sit in the brown sugar with the carrots and I did drain them. That was a lot of juice and I can see why if you left that in there it would make it very pudding like. I did not have 10 inch pans but I separated this into two 8inch round pans and one 6 inch round pan to make a three tiered cake. Bake time was around 35 minutes. This makes a very, very full cake. I traded pecans in for walnuts, but that’s just a preference. Other than that. I kept the recipe exactly as it is it was perfect. It was moist. It was filling and decadent .definitely a keeper.

This was a great recipe. 👍🏻I squeezed the pineapple dry. And drained all but two tablespoons of liquid from the carrots. Fresh grated nutmeg if you have it, is a must!Made this butter cream cheese frosting and Voila!!1 brick cream cheese very soft1/2 cup salted butter very soft1 tsp vanilla3 cups sifted icing sugar. (Or to your desired sweetness is achieved.Mix cream cheese and butter on med high, add vanilla then mix until nice and combined. Gradually add in powdered sugar.

This was rich, dense, and superbly delicious! As a friend has an allergy to pineapple, I used applesauce instead. I also did some minor tweaking to the cinnamon, removing part of it and replacing with ginger, clove and nutmeg. Overall, this recipe is a definite keeper and will give even a novice baker a sense of accomplishment.

I love carrot cake. Have searching for the best recipe for years...Will try this recipe soon.

This is my favorite carrot cake recipe by far. This makes 2 horse mold cakes.

Delicious! I made 3 8” pans and cooked for 35min approx.I marinated the carrots in the sugar for over an hour and drained them really well, added 6 Tablespoons of the liquid to the batter, drained the pineapple really well and also soaked the raisins for 10-20min in boiling water.Super moist and delicious loved by all will definitely make this again & again .

Amazing! There’s lots of reviews and I read a quite few before attempting this as a birthday cake for my son. It turned out sooo good! What I did: Used 3 8” cake pans. THROUGHLY strained the pineapple, AND drained, but saved the carrot/brown sugar mixture, then added approx 6 TBLSPNS of the carrot/sugar juice back in. I also soaked the raisins too. Baked for 35-40 min. Frosted with Cream Cheese frosting and stored in the fridge for several hours before serving. I’m not really a cold cake person, but this was glorious served cold with a lil ice cream. This will be my go to Carrot Cake. The only things I MIGHT possibly do differently is try it with reduced or without raisins. I loved them and there are amazing in the cake, but several family members are not raisin fans and was picking them out. I might also only frost the top and between the layers and leave the sides. The frosting was delicious, but it makes a TALL cake, and I just think it would still be enough. It takes some extra time, but well worth it IMO.