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4.9 from 45 votes

From-Scratch Carrot Cake

Easy and incredibly moist carrot cake recipe made with real ingredients. You will have to raid your garden for this amazing cake!

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 servings
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups granulated sugar
  • 1 ¼ cups vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 2 ¼ cups grated carrots
  • ½ cup pineapple, diced

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Spray two 8-inch round cake pans with non-stick cooking spray.
  2. Beat the sugar, oil, vanilla and eggs in mixer until it is a light yellow.
  3. In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
  4. With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined.
  5. Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.
  6. Divide the batter equally between the pans. Bake for 55-60 minutes or until a toothpick comes out clean.
  7. Allow the cakes to cool completely on a wire rack.