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Fully Loaded Carrot Cake

Site Index Cake Carrots Raisins

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If you hate carrot cake with pineapple, raisins and walnuts, run, don’t walk away.

Sorry. I will try another carrot cake version without those, just for you, so come on back later!

However,  if the thought of a cake loaded to the teeth with the above three, full of spices and zing, try this recipe. This cake is more chewy bits to savor than actual cake, so be forewarned.

It is a chunky, spicy, delicious treat, not an overly sweet cake. Something about a too sweet carrot cake just grosses me out. Tastes too “out of the cake mix box” for me. Am I the only one?

Carrot cake should be chunky, chewy, spicy and not taste like a cake mix.

Of course, when you put some amazing cream cheese buttercream icing on it, well..

Ahem.

Sweet teeth unite!

Ingredients:

4 cups of coarsely grated carrots
3/4 cup of brown sugar
3/4 cup of raisins
3 eggs
1 cup of white sugar
3/4 cup of oil
1 tsp vanilla
3/4 cup of drained crushed pineapple
2-3 tbsp pineapple juice reserved from above
2 1/3 cups of flour
1 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 cup of walnuts

For your grated carrots, remove some of the juice by pressing them with a cheesecloth, or, if you are like me and don’t have any, a cotton tea towel will also remove the juices without leaving fibers in the food. Just pat them a little bit. Then combine them with the raisins, pineapple, 2-3 tbsp of pineapple juice and brown sugar.  This can sit and mesh together for a few minutes while you prepare the other things.

In a rather large bowl, mix the eggs, white sugar, oil and vanilla together.

In another bowl, whisk together all the dry ingredients.

Add the raisins mixture to the eggs one, and combine. Then add in the flour and spices. Lastly, in go the walnuts, so they retain some crunchiness.

In a well greased and floured 9×13 pan, add in this chunky, awesome batter. This is not for the fainthearted!

Bake in a 350 degree oven for 30-35 minutes, or until you can poke a toothpick in the middle and it comes out clean.

Serve with my cream cheese buttercream icing on top.

Learn to cook like the Kitchen Magpie

Fully Loaded Carrot Cake

How to Make the BEST carrot cake! This carrot cake is fully loaded with everything delicious about a carrot cake- pineapple, raisins and more!
Prep Time
10 minutes
Cook Time
30 minutes
Course
Dessert
Cuisine
American
Servings
15
Calories
382
Author
Karlynn Johnston

Ingredients

  • 4 cups coarsely grated carrots
  • 3/4 cup raisins
  • 3/4 cup drained crushed pineapple
  • 2-3 tbsp pineapple juice reserved from above
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 cup white sugar
  • 3/4 cup oil
  • 1 tsp vanilla
  • 2 1/3 cups of flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1 cup of walnuts

Instructions

  1. Combine the carrots with the raisins, pineapple, 2-3 tbsp of pineapple juice and brown sugar

  2. In a large bowl, mix the eggs, white sugar, oil and vanilla together. 

  3. In another bowl, whisk together all the dry ingredients.

  4. Add the raisin/carrot mixture to the eggs one and combine. Then add in the flour and spices, mixing until combined completely. Stir in the walnuts.

  5. Spoon the batter into a well greased and floured 9x13 pan, add in this chunky, awesome batter. This is not for the fainthearted!

  6. Bake in a 350 degree oven for 30-35 minutes, or until you can poke a toothpick in the middle and it comes out clean. 

Nutrition Information

Calories: 382kcal, Carbohydrates: 54g, Protein: 4g, Fat: 17g, Saturated Fat: 1g, Cholesterol: 32mg, Sodium: 203mg, Potassium: 288mg, Fiber: 3g, Sugar: 30g, Vitamin A: 5765IU, Vitamin C: 5.4mg, Calcium: 48mg, Iron: 1.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Please rate this recipe in the comments below to help out your fellow cooks!

 

 

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Cake Carrots Raisins

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Karlynn says

    Fabulous! I love that it turned out for you and that it improves with age! We eat it too fast to have known that….

  2. brandi says

    I made this cake one week ago for my boyfriend; we are on a “carrotcake quest” as we call it. We wanted something chewy, chunky, loaded and moist. This cake has just gotten better and better as the week has elapsed; allow me to elaborate.

     

    Firstly, I baked it in a 9″ round springform cake pain (hey, it’s what I had laying around). So, it took over 60 minutes to bake. Seriously, I stopped counting. I’d just reset the timer for another 10 and then come check once more. Not done? Repeat.

     

    But our patience was rewarded. It finished cooking completely and, too eager for words, we brought it out, waited 10 minutes, and slathered it with a simple cream-cheese buttercream frosting that I whipped up. The outside of the cake was a bit tougher/crunchier/crisper than I had wanted it to be. However, the great news is that as the cake (wrapped in plastic wrap) sat in the fridge all week, this crust has softened and the inside has firmed up, making a dense, super-moise cake. I also like that the nuts have softened somewhat. In short, every day that we take another piece, we both agree that the cake gets better and better and better. It honestly has improved with resting in the fridge all week. This is a recipe I will definitely make again. 

     

    Next time, I will be soaking the raisins in rum prior to making, and adding a touch of orange zest. Otherwise, no changes. The cake was PERFECTLY what we wanted. Thanks so much for sharing. 

  3. Lori says

    Me again Karlynn. For some strange reason, I can not read any update about this gorgeous bad boy your are posting.
    So. Short of using *egg replacer* (yuck yucky poo poo chemicals) or flax eggs (I dont really want the *nutty flavour*), what do you reccomend? Come one smart lady. I want some cake. I even bought TOFFUTTI to make the cream cheese. Do you know how hard toffutti is to come by in this area. My lord.
    Please please please tell me.
    Id give you six stars….but theere isnt a sixth. LOVE this cake.

  4. Rowena says

    Hi just wondering if it’s Self Raising Flour or Plain? Looks delish!

  5. Heather says

    No prob, that’s what I figured since there’s no other fat in the batter. It came out beautifully!! He’s going to love it, thanks!!!!

  6. Heather says

    Where’s the oil come in? I’m assuming with the wet, but even in the pic I can’t tell. I’ve never seen a carrot cake batter without oil, but this is a bday present for someone and I wanna make it perfect 🙂

    • Karlynn says

      You can try two small 8×8 round pans, but with such a thick, chunky batter you will have to be very careful handling it once it’s baked. It’s not a fluffy cake that will stand up to some moving and shifting

  7. Lori says

    This little gem is baking as I type this, the smell is wafting through my house – making the dreary winter day, warm and spicey!
    Ever helped (read splashed) stir the batter, and I think I ate more batter than cake.
    I love it.
    Unfortunatly for Michel he hates carrots, sultanas, ginger, and walnuts – SUCKA! More for US!

  8. Lori says

    I will make this in T’ville. On the boat. Oh my gawd it sounds divin.
    Karlynnize a lumberjack cake for me! If u ever have a moment! Drools…

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