5 from 316 votes
Carrot Cake Recipe
This carrot cake combines shredded carrots, walnuts, raisins, optional coconut, and crushed pineapple into a spiced batter featuring cinnamon and ginger. The cake is moist and textured due to its mix-ins and leavened with baking soda and powder. After baking, it can be topped with cream cheese frosting for a traditional finish.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
16
servings
Calories:
311 kcal
Course:
Dessert, Snacks, Cake
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large egg
- ¾ cup buttermilk or sour milk, see note
- ½ cup applesauce
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 ½ cups carrot shredded
- 1 cup walnuts chopped
- 1 cup raisins
- 1 cup coconut flakes optional
- 8 ounces pineapple well drained, 1 can, crushed
- cream cheese frosting optional
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13 pan or glass baking dish, set aside.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, ginger, and salt with a whisk. Set aside.
- In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar, and vanilla.
- Stir in the flour mixture just until mixed. Fold in the carrots, walnuts, raisins, coconut, pineapple, and mix until combined.
- Pour into the prepared pan. Bake for 50-65 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Remove from the oven and cool completely in the pan. Once cooled, frost with cream cheese frosting.
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Notes
- Nutrition info does not include cream cheese frosting; cake bakes best in glass pans—adjust time if using metal or dark pans.
- Substitute buttermilk by adding a tablespoon of white vinegar or lemon juice to milk and letting it rest 5 minutes before using.
- Use the large side of a box grater to shred carrots evenly for best texture.
- Applesauce can replace some oil for lighter flavor, but oil addition helps moisture.
- Drain crushed pineapple in a fine mesh strainer and press gently to remove excess liquid to avoid soggy cake.
Nutrition Information
Calories
311
(16%)
Carbohydrates
46g
(15%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.03g
(2%)
Cholesterol
36mg
(12%)
Sodium
218mg
(9%)
Potassium
296mg
(6%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Vitamin A
3422IU
(68%)
Vitamin C
3mg
(3%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 311
% Daily Value*
| Calories | 311 | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 36mg | 12% |
| Sodium | 218mg | 9% |
| Potassium | 296mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 3422IU | 68% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.