Recipe: Awesome Carrot Cake

Recipe: Awesome Carrot Cake

barefoot contessa carrot cake recipe

My husband likes cake and I had never made him one, mostly because he doesn’t celebrate his birthday, and I’m not a big cake fan. But now after 21 years of marriage, I got a strong God-nudge that it was high time I made one for him! This is the one I chose to make (as made by the Barefoot Contessa) and what a great choice it was. I understand now why this recipe has received literally hundreds of five star ratings on her website! It is incredibly delicious, and even I love it. Though I’ve just made this for the first time, it won’t be my last. Try surprising someone you love with this!

Carrot and Pineapple Cake

For the cake:

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the frosting:

3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar, sifted

For the decoration:

1/2 cup diced fresh pineapple

Preheat the oven to 350˚F.

For the cake:

Butter 2 (8-inch) round cake pans. Butter and flour the pans. Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well. Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

Wow is this good! Enjoy!

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carrot cake recipe barefoot contessa

barefoot contessa cake

barefoot contessa cake recipe


I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.



  1. […] Recipe: Awesome Carrot Cake […]

  2. […] Roasted Carrots with Tahini, Pistachios, and Mint, Roasted Asparagus, and salad, followed by Awesome Carrot Cake. I’m so grateful I decided to learn to cook and to include recipes on this blog. It adds […]

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