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

I love sharing my take on the Paula Deen Carrot Cake recipe. This version blends grated carrots, crushed pineapple, and chopped walnuts with spices like cinnamon and nutmeg, all enveloped in a luscious cream cheese frosting. It promises a decadent, flavorful slice of pure indulgence that I think you’ll appreciate.

I’ve been working on this carrot cake recipe for a while now, and I’m thrilled to share it with you. Inspired by the Paula Deen Carrot Cake, this recipe is seriously decadent and so flavorful, you really dont want to miss it.

I start off by mixing 2 cups of all-purpose flour with 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt. Then I add in 1 cup of granulated sugar and 1 cup of light brown sugar, followed by 4 large eggs and 1 cup of vegetable oil to get that rich, moist texture.

The real magic comes from stirring in 2 cups of grated carrots along with 1 cup of crushed pineapple and 1 cup of chopped walnuts or pecans. And if that wasnt enough, the frosting made with 8 oz of cream cheese, 1/2 cup unsalted butter, 4 cups powdered sugar and 1 teaspoon vanilla extract takes it to another level.

Trust me, you’ll love this one!

Why I Like this Recipe

I really like this recipe because it mixes all these yummy flavors that make each bite interesting. The spices with the sweetness of the pineapple and sugars just make it taste outta this world and add a nice depth to the cake. I also love how moist it turns out because of the grated carrots and all the other ingredients, which means every slice is super tender. And the cream cheese frosting is just perfect; it’s creamy and adds the right amount of sweetness without being too overpowering. Lastly, I like that even though it takes a few steps, it isn’t too hard to follow, so I feel like im really acing the baking game every time I try it.

Ingredients

• Grated Carrots: They add fiber, vitamins and moisture which makes the cake extra tender.
• Crushed Pineapple: This gives a natural sweetness and tang along with a bit of extra juiciness.
• Chopped Nuts: Walnuts or pecans add healthy fats, protein, and a satisfying crunch when you bite.
• Cream Cheese: It brings a creamy, tangy rich flavor to the frosting making it super smooth.
• Eggs: They help bind all the ingredients and add extra protein for a lighter texture.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 4 large eggs
• 1 cup vegetable oil
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts or pecans
• 1/2 cup raisins
• 8 oz cream cheese, softened (for the frosting)
• 1/2 cup unsalted butter, softened (for the frosting)
• 4 cups powdered sugar (for the frosting)
• 1 teaspoon vanilla extract (for the frosting)

How to Make this

1. Preheat your oven to 350°F and grease and flour your cake pan well

2. In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg

3. In a large bowl, beat the granulated and brown sugars with the eggs and vegetable oil until smooth

4. Mix in the grated carrots, drained crushed pineapple, nuts, and raisins into the wet ingredients

5. Slowly add the dry ingredients to the wet mix and stir until just combined (be careful not to overmix)

6. Pour the batter into the prepared pan and smooth out the top

7. Bake in the preheated oven for about 45 to 50 minutes or until a toothpick inserted in the centre comes out clean

8. While the cake is baking, beat together the softened cream cheese and butter until creamy

9. Gradually add the powdered sugar and mix in the vanilla extract until you have a smooth, spreadable frosting

10. Once the cake is completely cooled, generously spread the frosting over the top and serve. Enjoy your best carrot cake ever!

Equipment Needed

1. Preheated oven
2. Cake pan (greased and floured)
3. Measuring cups and spoons
4. One medium bowl for the dry ingredients
5. One large bowl for the wet ingredients
6. A hand mixer (or stand mixer) to beat sugars, eggs and later the cream cheese and butter
7. A whisk or sturdy spoon for stirring the mixtures
8. A grater for the carrots
9. A strainer for draining the crushed pineapple
10. A spatula to smooth out the batter and frosting
11. A toothpick to test if the cake is done

FAQ

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

• For the all-purpose flour, you can substitute whole wheat flour or a gluten-free all-purpose blend at a 1:1 ratio if you’re looking for a healthier twist.
• If you’re out of vegetable oil, try using canola oil or even melted coconut oil, though keep in mind it might add a slight coconut flavor.
• Instead of granulated sugar, you could use an equal amount of honey, but reduce the liquid ingredients a little bit so the batter doesn’t get too runny.
• If you dont have crushed pineapple, try using mango puree or even diced apples that have been slightly softened in the microwave.
• For the chopped walnuts, you can easily swap in pecans or even almonds if you prefer; they give a different crunch but work well in the recipe.

Pro Tips

1. If your carrots are kinda chunky, try grating them really fine instead so they mix in easier and keep the cake all nice and moist
2. Be super careful not to overmix your batter once you add the dry ingredients cause that can make your cake turn out a bit heavy and tough
3. For a twist in flavor, a tiny bit of orange zest works wonders and gives your cake a subtle fruity punch
4. When making the cream cheese frosting, make sure your cream cheese and butter are really soft – if they’re too cold, you’ll end up with lumps all over, and nobody wants that!