Spring gatherings call for something sweet, and this carrot cake delivers. It’s ultra-moist, gently spiced, and loaded with real ingredients like pineapple, organic carrots, and our Fairhaven Mill Organic 100% Whole Grain Pastry Flour. Whether you're hosting Easter brunch or just baking for the weekend, this one’s a guaranteed crowd-pleaser!
Ingredients:
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4 large eggs
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1 cup crushed pineapple (with juice)
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6 cups shredded carrots
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1 cup packed brown sugar (for soaking carrots)
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1 cup neutral oil (vegetable, canola, or melted coconut oil)
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1 tsp vanilla extract
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2 tsp baking soda
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2 tsp baking powder
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2 tsp ground cinnamon
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1 tsp ground ginger
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½ tsp ground nutmeg (optional)
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¾ tsp salt
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1 cup chopped walnuts or pecans (optional)
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½ cup shredded coconut (optional)
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½ cup raisins (optional)
Instructions:
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Soak the carrots: In a large bowl, combine the shredded carrots with the brown sugar. Let sit for 30 minutes to an hour. This draws out moisture and adds flavor.
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Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan or two 9-inch round pans.
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Mix wet ingredients: In a large bowl, beat the eggs. Add oil, vanilla extract, crushed pineapple with juice, and the soaked carrot mixture. Stir to combine.
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Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg (if using), and salt.
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Combine: Add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts, coconut, and raisins if using.
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Bake:
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9x13-inch pan: 45–55 minutes
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Two 9-inch rounds: 35–40 minutes
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Cupcakes: 20–25 minutes
A toothpick inserted in the center should come out clean or with a few moist crumbs.
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Cool completely before frosting.
Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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1 tsp vanilla extract
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3–3½ cups powdered sugar
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Pinch of salt
Beat cream cheese and butter together until smooth. Add vanilla and powdered sugar gradually, beating until fluffy.
Happy Baking!
