Back to Baking: My Favorite Carrot Cake Recipe From the Vault

My Comeback Carrot Cake – After 25 Years!

Wow, it’s been 25 years since I last made this carrot cake. I used to bake it all the time, but life got busy, and somehow I just stopped. But now? I had to bring it back! This recipe is one of those family favorites that never lets you down.

This carrot cake is packed with all the good stuff—carrots, pineapple, raisins, and if you’re into it, some coconut too. And the frosting? Cream cheese, of course. Top it with some nuts, and it’s perfection!

What You’ll Need:

For the Carrot and Pineapple Mix:

• 1 (8 oz) can crushed pineapple (drain it well)
• 3 cups shredded carrots

For the Wet Mix:

• 1 cup hydrated raisins
• 1 cup sweet shredded coconut (if you like it)
• 4 eggs
• 1 tablespoon vanilla
• 1/4 cup oil
• 1/4 cup buttermilk
• 1 cup brown sugar
• 1 cup white sugar

For the Dry Mix:

• 2 cups + 2 tablespoons flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon nutmeg
• Some chopped nuts (optional)

Let’s Get Baking!

1. Chill the Carrot and Pineapple Mix:
   Toss the carrots and pineapple in a bowl, and pop it in the fridge. This little trick brings out the flavors even more.
2. Mix the Wet Ingredients:
   In a large bowl, beat together the eggs, vanilla, oil, and buttermilk. Then, stir in both sugars (brown and white). If you’re adding raisins or coconut, this is when you throw them in.
3. Get the Dry Ingredients Together:
   In another bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Once combined, slowly add this to the wet ingredients and mix it all up.
4. Add in the Carrot Mix:
   Take the chilled carrot-pineapple mix from the fridge and gently fold it into the batter. If you’re adding chopped nuts, now’s the time to do it.
5. Bake:
   Preheat your oven to 350°F. Line two 9-inch cake pans with parchment paper (trust me, it makes life easier). Pour the batter in and bake for about 40-50 minutes. Check it at 40 minutes with a toothpick—if it comes out clean, you’re good to go.
6. Cool and Decorate:
   Once the cakes are cooled, it’s time to decorate. I went with a simple cream cheese frosting and a sprinkling of chopped nuts on top. Honestly, you can decorate it any way you want—this cake is so good, it really doesn’t need much.

That’s it! A super moist and flavorful carrot cake that’s packed with all the good stuff. I’m so glad I decided to make this again after all these years. Try it out and let me know how it goes!