We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
If you’ve been searching for a soft, moist, and incredibly flavorful carrot cake, this is the only recipe you’ll ever need. It’s stuffed with finely shredded carrots, toasted walnuts or pecans, juicy raisins, and warm spices — a comforting treat perfect for any season. Plus, it stays moist for days and gets even better the next day!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Preheat your oven to 330°F (165°C). Spread nuts on a tray and toast for about 15 minutes or until lightly golden. Cool and chop roughly.
Peel and finely shred 240 grams of carrots using the small holes of a grater for a soft texture that melts into the batter.
Use butter to grease either two 8-inch round pans or one large rectangular sheet pan. Line with parchment paper for easy removal.
In a bowl, whisk together flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg until combined.
In a separate large bowl, whisk eggs, oil, and vinegar together until fully blended.
Heat the milk until bubbles just begin to form (not boiling). Slowly whisk a little of the hot milk into the egg mixture to temper, then gradually add the rest.
While the mixture is still warm, add the dry ingredients to the wet. Whisk until the batter is smooth and lump-free.
Gently fold in shredded carrots, chopped toasted nuts, and raisins using a spatula. The batter should be rich, thick, and stuffed with texture!
Quickly pour the batter into prepared pans and level the surface.
Bake at 330°F (165°C) for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan before slicing. Serve as is or top with cream cheese frosting if desired.
Want to keep this recipe for later? We can email it to you!
Store the cake in an airtight container in the refrigerator for up to 4 days to keep it fresh.
The cake tastes even better the next day as the flavors meld together.
For added decadence, top the cake with cream cheese frosting or sandwich layers with whipped mascarpone.
Can I use a different type of oil?
Yes, you can substitute canola oil with vegetable oil or any neutral-flavored oil.
Can I make this cake without raisins?
Yes, raisins are optional. You can omit them or replace them with dried cranberries or chopped dates.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I freeze this carrot cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and store in an airtight container.
What frosting pairs best with this cake?
Cream cheese frosting is a classic choice that complements the flavors of the carrot cake beautifully.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
...
