I’ve always been a fan of carrot cake but not the stuff that tastes like it was made with a cake mix, in my mind carrot cake should be chunky, chewy and spicy and that’s just what this Fully Loaded Carrot Cake is.
If you like this type of cake, be sure to try my Australian Lumberjack Cake as well!
This Carrot Cake Has EVERYTHING
You either hate it or you can’t get enough of it but the fact remains, carrot cake is one of those universally served cakes that you can find gracing almost every menu around the world. The history of the cake is a bit unclear but the one that rings true the most states that the cake originated back in 1800’s in a book called “L’art du cuisinier” but whether that’s factual or not is unclear.
You can get the full list with the correct measurements in the recipe card below but is what you’ll need to gather:
- coarsely grated carrots
- drained crushed pineapple
- pineapple juice reserved from above
- brown sugar
- white sugar
- baking soda
How to Make Carrot Cake
To make this carrot cake, you’re going to need quite a few ingredients as I like to make sure mine is chock full of the crunchy, chewy goodness that makes this cake so tasty.
- Combine the carrots, raisins, pineapple, 2-3 tbsp of pineapple juice, and brown sugar.
- Mix the eggs, white sugar, oil, and vanilla together.
- 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.
- Spoon the batter into a well-greased and floured 9×13 pan.
- 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 or my basic buttercream icing recipe on top.
Tips and Tricks
- 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 thin cotton tea towel will also remove the juices without leaving fibers in the food. Just pat them a little bit.
- Try not to overbake this! This is meant to be a dense, moist cake.
Now, this carrot cake made it into my first cookbook, that’s how good it is!
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Fully Loaded Carrot Cake
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Karlynn Johnston
- 4 cups coarsely grated carrots
- 3/4 cup raisins
- 3/4 cup drained crushed pineapple reserve juice
- 2-3 tablespoons pineapple juice reserved from above
- 3/4 cup brown sugar
- 3 eggs
- 1 cup white sugar
- 3/4 cup oil
- 1 teaspoon vanilla
- 2 1/3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1 cup of walnuts
- 1 batch cream cheese frosting
- Combine the carrots with the raisins, pineapple, 2-3 tbsp of pineapple juice and brown sugar
- In a large bowl, mix the eggs, white sugar, oil and vanilla together.
- In another bowl, whisk together all the dry ingredients.
- 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.
- Spoon the batter into a well greased and floured 9x13 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.
- Frost this with a cream cheese icing for the best results!
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.