To Die For Carrot Cake Recipe

Discover the magic of this delightful cake that balances spiced sweetness with tender grated carrots and crunchy walnuts. A brilliant blend of flavor and texture, this Best Carrot Cake stands out among beloved Carrot Recipes, offering an irresistibly moist dessert treasure that captivates every palate with its charming, nostalgic allure.

I grew up loving my Nana’s recipe for To Die For Carrot Cake which has been a family favorite for years. I use 2 cups all purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1/2 teaspoon salt so that the cake comes out perfectly every time.

I mix in 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg to add a warm spice that really makes a difference. I beat 4 large eggs together with 1 cup granulated sugar and 1 cup packed brown sugar before adding 1 cup vegetable oil.

What really makes this cake moist and delicious is the addition of 2 cups grated carrots along with 1/2 cup crushed pineapple, 1 cup chopped walnuts, and 1/2 cup raisins. The carrots bring vitamin A and the walnuts add healthy fats.

Its a fool proof recipe that turns out as one of the best carrot recipes ever, great for any occasion like Easter or a mini dessert treat.

Why I Like this Recipe

I love how this recipe makes me feel connected to my family’s traditions. When I’m baking it, I think about my Nana’s version and it always brings back warm memories. I also really appreciate how moist and flavorful the cake turns out every time even if I mess up a little—it just has this perfect balance of spices and sweetness that makes it amazing. Plus, I like that the steps are simple and the ingredients are things I usually have at home; it’s super easy to whip up for a quick treat. Lastly, the unexpected mix of crushed pineapple, walnuts, and carrots keeps the recipe interesting and makes it a unique twist on a classic cake.

Ingredients

• All purpose flour gives structure and body by supplying essential carbohydrates to the cake.
• Granulated sugar lends sweetness which contrasts nicely with the spices and pineapple.
• Grated carrots add fiber, flavor and moisture making the cake healthier and moist.
• Crushed pineapple brings tangy sweetness and extra moisture to this killer cake.
• Chopped walnuts add crunch, healthy fats and protein for a delightful texture boost.
• Cinnamon and nutmeg bring warm spice creating a balanced, inviting flavor profile.
• Vegetable oil and eggs keep the mix moist while adding richness and binding ingredients.
• Packed brown sugar deepens flavor with moisture and richer caramel notes.

Ingredient Quantities

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 large eggs, beaten
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 2 cups grated carrots
• 1/2 cup crushed pineapple, well drained
• 1 cup chopped walnuts
• 1/2 cup raisins

How to Make this

1. Preheat your oven to 350°F and grease a 9×13-inch pan or two 8-inch round pans.

2. In a large bowl, sift together 2 cups flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg.

3. In another big bowl, beat 4 large eggs, then stir in 1 cup granulated sugar, 1 cup packed brown sugar, and 1 cup vegetable oil until it’s well mixed.

4. Slowly mix the dry ingredients into the wet mixture until they are mostly combined, try not to over mix it.

5. Fold in 2 cups grated carrots gently so they evenly distribute into the batter.

6. Stir in 1/2 cup crushed pineapple (drained well) into the batter giving it a little extra moisture.

7. Add 1 cup chopped walnuts and 1/2 cup raisins then mix everything until just combined.

8. Pour the batter into the prepared pan and gently smooth out the top using a spatula.

9. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the cake cool in the pan on a rack for 10 minutes before transferring it to a wire rack to cool completely. Enjoy your carrot cake!

Equipment Needed

1. Preheated oven set to 350°F
2. 9×13-inch pan or two 8-inch round pans
3. Two large mixing bowls (one for dry ingredients and one for wet ingredients)
4. Measuring cups and measuring spoons
5. Sifter or fine mesh sieve
6. Whisk for beating eggs
7. Spatula for folding batter and smoothing the top
8. Cooling rack for letting the cake cool
9. Toothpick for testing if the cake is done

FAQ

To Die For Carrot Cake Recipe Substitutions and Variations

• If you don’t have all purpose flour, you can substitute it with whole wheat flour or even a gluten free blend. It might slightly change the texture though.
• If you’re out of vegetable oil, try using canola oil or even melted coconut oil. Just keep in mind it might add a bit of extra flavor.
• Instead of walnuts, pecans or almonds work fine and give you the same crunchy feel in the cake.
• If raisins aren’t available, dried cranberries or chopped dates can be a good alternative to bring in a sweet twist.
• If you don’t have crushed pineapple, unsweetened applesauce can work as a substitute but you may want to reduce other liquids a little.

Pro Tips

1. Be careful not to over mix your batter when you add the dry ingredients; too much mixing can make the cake kinda dense rather than light and fluffy.
2. Make sure your crushed pineapple is drained really well to stop the cake from turning soggy, ’cause too much extra liquid can really mess with the texture.
3. When you’re folding in the carrots and nuts, do it gently so you keep as much air in the batter as possible – this helps the cake rise better.
4. Let the cake cool in the pan for about 10 minutes before you move it over to a rack; this little pause helps the cake set up and makes it less likely to crumble when you try to take it out.