Carrot Cake

Carrot cake is such a classic.

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I haven’t made this cake in a really long time, but was craving something with cinnamon and raisins.

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This fit the bill perfectly.

I can’t remember how long I was craving something with cinnamon and raisins but I couldn’t put my finger on what exactly I wanted (don’t you just hate that?) At first I thought… oatmeal raisin cookies… that’s definitely what I want… but nope, just didn’t cut it so the craving and search continued. Then I thought, carrot cake! Yess, plus I had some leftover creamed cheese frosting from the red velvet cake-balls, so it was a win win (and exactly what I needed – cinnamon raisin craving satisfied!)

Love this cake! It was so moist, light, and fluffy, even after spending a few days in the refrigerator. Surprisingly, my whole family seemed to like it as well – the whole pan was gone within two days (that never happens!). Didn’t make too many modifications to the original recipe because its truly a great recipe to start with.

Head over to the Friday Fiesta at the Novice Gardener’s page for some fun, great food, and more great food!

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A slice of this with a cup of tea = my kind of afternoon.

 Enjoy! 

Carrot Cake

  • Servings: 10
  • Difficulty: easy
  • Print

  • 2 eggs
  • 1/2 C milk + 1 tbsp vinegar (didn’t have buttermilk)
  • 1/2 C vegetable oil
  • 1/2 C sugar + 1/2 C Splenda (or 1 C sugar)
  • 1 1/4 tsp vanilla
  • 1 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 1 C AP flour
  • 1/3 C WW flour
  • 1 1/4 tsp baking soda
  • 1 1/3 C carrots, shredded
  • 6 oz crushed pineapple + juice
  • 2/3 C raisins
  • Cream cheese frosting
  1. Preheat oven to 350 degrees F and prepare baking pan – grease and flour an 8×12 inch pan.
  2. In a medium bowl, sift together dry ingredients: AP / WW flours, baking soda, salt and cinnamon then set aside.
  3. In a large bowl, combine wet ingredients: eggs, milk + vinegar, oil, sugar/ Splenda and vanilla. Once everything has been mixed well, add dry ingredients and mix until everything is combined.
  4. In a medium bowl, combine shredded carrots, pineapple, and raisins.
  5. Slowly add carrot mixture to batter and fold in until completely incorporated.
  6. Pour into prepared pan, and bake at 350 degrees F for 40 minutes or until done.
  7. Allow to completely cool before spreading the frosting over-top. Serve at room temperature or cover and refrigerate for up to a week.

The original recipe was from allrecipes.com – I tweaked it just a tad, but it still turned out great.

 

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29 Comments Add yours

  1. saucygander says:

    Great looking cake! No wonder it was gone in 2 days.

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  2. Carrot cake is one of my favorite! Delish!

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    1. Janine says:

      Thanks for stopping by =)

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  3. thebrookcook says:

    Looks SUPER moist and delicious. I love a sheet cake too! Great!

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    1. Janine says:

      It was indeed! I like sheet cake as well, but the only problem is that you can easily cut yourself another few slices after devouring the first slice…. And slowly eat the whole cake yourself… Haha

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      1. thebrookcook says:

        That is soooo true :) I like to put it in the fridge and cut little cold pieces off as a snack :)

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      2. Janine says:

        Haha glad we are all on the same page =)

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  4. Well I’m glad you pinpointed exactly what you were craving!! And I’m glad it was this carrot cake! I love carrot cake.. and a sheet cake? I love them because I can spend the day walking past it and slicing just a sliver from it whenever I want. Of course, that just leads to me eating the half the cake by noon… :-)
    Thank you so much for bringing this deliciously moist and cream cheesy cake to Fiesta Friday! A most perfect choice! <3

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    1. Janine says:

      Haha thanks. And I know right!? Before you know it, half the cake is gone because you’ve been taking small slivers here and there – def my problem with sheet cakes !

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  5. What a lovely Cake :)

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  6. Well, now I’m craving carrot cake. Thanks a lot, Janine! :-) I love that you didn’t overload on the frosting. More cake to enjoy that way. Although I have to say cream cheese frosting is my fave!

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    1. Janine says:

      Haha anytime, Angie! Yah I usually would have slathered more frosting on, but I only had that much left and was too lazy to make more lol

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  7. Classic but so delicious :)

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  8. chefjulianna says:

    I love carrot cake and especially with pineapple it it! Yum!

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    1. Janine says:

      Couldn’t agree more!

      Like

  9. Patty Nguyen says:

    Oh this looks so good, Janine! I love carrot cake and I keep seeing posts about carrot cake. I think the universe is telling me to make carrot cake! ;)

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    1. Janine says:

      I think the universe is right – time to make some carrot cake! =)

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  10. It’s a classic but it looks very yummy!

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  11. Jhuls says:

    I can relate with Patty. I keep seeing carrot cake or cupcakes everywhere and I haven’t had one before. Maybe it’s time for me to make some, too! This looks delicious!! :)

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    1. Janine says:

      Yup, it’s a sign! Thanks =)

      Like

  12. Aditi says:

    Gotta love a classic carrot cake! :)

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    1. Janine says:

      Could not agree more, thanks for stopping by =)

      Like

  13. Your cake looks delicious! I love eating carrot cake, but have yet to make my own (it’s on my long list of things to make). Thanks for sharing!

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    1. Janine says:

      Thanks and hope you give it a try! (Maybe bump carrot cake closer to the top of the to-bake list too!)

      Like

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