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Amish Carrot Cake

Moist Amish Carrot Cake Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 722
Ingredients Method Notes

Ingredients
  

  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 3 cups finely grated carrots
  • 1 cup crushed pineapple, well drained
  • ½ cup chopped walnuts (optional)
  • ½ cup raisins (optional)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 to 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 to 3 tbsp heavy cream or whole milk

Method
 

  1. Heat oven to 350°F (175°C) and grease a 9x13-inch pan. Whisk oil, eggs, sugars, and vanilla until smooth.
  2. Whisk flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Stir into wet ingredients just until combined, then fold in carrots, pineapple, walnuts, and raisins.
  3. Pour batter into the pan, spread evenly, and bake 35 to 40 minutes until a toothpick comes out with moist crumbs. Cool completely in the pan.
  4. Beat cream cheese and butter until fluffy. Gradually beat in powdered sugar, vanilla, and enough cream to make a spreadable frosting. Frost the cooled cake, then slice and serve.

Notes

Cool the cake completely before frosting, about 1 hour, or the frosting will melt and slide off. The cake tastes even better the next day, so it is a great make-ahead dessert.