Best Carrot Cake Recipe (SO Good – You’ll LOVE This One!)

I recently tried making the Paula Deen Carrot Cake recipe and was pleasantly surprised by its decadence. I mixed vegetable oil, granulated sugar, eggs and vanilla with all-purpose flour, carrots and crushed pineapple. A hint of cinnamon plus walnuts creates an irresistible charm that makes every bite memorable. Simply delightful.

I’ve always been a fan of bold flavors and interesting twists in my recipes so when I decided to try this Carrot Cake Recipe based on Paula Deen’s version, I knew I was onto something special. I tossed together 1 1/2 cups of vegetable oil, 2 cups of granulated sugar, and 4 large eggs with a splash of vanilla extract, and the aroma that filled my kitchen was just unbeatable.

Then I mixed in 2 cups of all-purpose flour, 2 teaspoons each of baking soda and ground cinnamon, along with a pinch of salt to balance the flavors. The real magic happened when I incorporated 3 cups of freshly grated carrots, a 1/2 cup of drained crushed pineapple, and a handful of chopped walnuts.

This version even has an option for raisins if you prefer extra sweetness. If you’ve been searching for that Best Carrot Cake Recipe that evokes the charm of Southern Living recipes and the homemade quality of our favorite scratch-made desserts, then you just gotta give this a try!

Why I Like this Recipe

I love this recipe because it blends unexpected flavors that work really well together. The mix of grated carrots, pineapple, and cinnamon always surprises my tastebuds with a perfect hint of spice and sweetness.

I also dig how moist the cake turns out every time I make it. The oil and eggs create this rich, nearly decadent texture that makes each bite feel so satisfying.

Another reason is that the recipe is pretty simple to follow. Since I’m not a master chef, I appreciate that it has clear, step-by-step instructions and doesn’t require any fancy techniques or tools.

Lastly, I like the crunch of the walnuts mixed in with the cake. It adds a fun contrast to the soft texture and makes it more interesting to eat.

Ingredients

• Vegetable oil makes the cake super moist and adds a rich, tender feel.
• Eggs give protein and help bind the mix, makin the texture just right.
• Carrots deliver natural sweetness and fiber, addin both nutrition and color.
• Crushed pineapple gives tangy sweetness, keeping the cake soft and extra flavorful.
• Walnuts add a crunchy texture with healthy fats and extra protein in every bite.
• Raisins, if used, lend chewy bits and natural sugar that uplift the overall taste.
• Granulated sugar sweetens the cake and helps create a light, fluffy structure.
• All these ingredients come together to create a balanced, tasty cake that satisfies every craving.

Ingredient Quantities

• 1 1/2 cups vegetable oil
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1 cup chopped walnuts (or pecans if you prefer)
• 1/2 cup raisins (optional if you like a sweeter touch)

How to Make this

1. Preheat your oven to 350°F. Grease and flour two 9-inch cake pans.

2. In a large bowl, whisk together 1 1/2 cups of vegetable oil, 2 cups granulated sugar, 4 large eggs, and 1 teaspoon vanilla extract until the mixture is well combined.

3. In another bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt.

4. Gradually fold the dry ingredients into the wet mixture; stir gently until no dry pockets remain.

5. Now, add 3 cups of grated carrots, 1/2 cup of crushed pineapple (drained), 1 cup chopped walnuts (or pecans if you prefer), and if you’re using them, 1/2 cup raisins. Mix until everything is evenly distributed.

6. Pour the batter evenly into your prepared cake pans and smooth the tops with a spatula.

7. Bake in the preheated oven for around 35-40 minutes. Check doneness by inserting a toothpick into the center of the cakes; if it comes out clean or with a few moist crumbs, they’re ready.

8. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes.

9. After 10 minutes, turn the cakes out onto a wire rack to cool completely.

10. Frost with your favorite cream cheese frosting once the cakes are cool, then enjoy a slice of this decadent carrot cake!

Equipment Needed

1. Preheated Oven (set to 350°F)
2. Two 9-inch Cake Pans (to grease and flour)
3. Large Mixing Bowl (for wet ingredients)
4. Second Mixing Bowl (for dry ingredients)
5. Whisk (to beat the oil, sugar, eggs, and vanilla)
6. Sifter (or fine mesh strainer for the dry ingredients)
7. Spatula (to gently fold and smooth the batter)
8. Grater (for the carrots)
9. Measuring Cups and Spoons (for all the precise amounts)
10. Toothpick (to test the cake’s doneness)
11. Wire Rack (for cooling the cakes)

FAQ

Best Carrot Cake Recipe (SO Good – You’ll LOVE This One!) Substitutions and Variations

• Vegetable Oil: try using the same amount of canola oil or coconut oil instead; they give a slightly different flavor vibe
• Granulated Sugar: you could swap in brown sugar or coconut sugar if you want a richer, deeper sweetness
• Eggs: if youre looking for an egg free option, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg
• All-Purpose Flour: whole wheat pastry flour works well if you want a nuttier flavor though it might change the texture a bit
• Chopped Walnuts: feel free to swap these for pecans if you prefer a different crunch

Pro Tips

1. Make sure you really drain out the crushed pineapple so the extra moisture doesn’t make your cake too soggy, cause nobody likes a gloopy texture.
2. When you’re mixing the wet and dry ingredients, don’t overdo it – stir just enough until it’s combined even if you see a couple of lumps, cuz overmixing can mess up the texture.
3. Toasting the nuts lightly before adding them into the batter can boost their flavor and add a nice crunch, a simple step that takes your cake to the next level.
4. Check your cake a few minutes before the given time, since ovens can vary a lot. Make sure you use a toothpick to test for doneness so you dont overbake and dry it out.