Sometimes, it’s the little things in life that turn out to make a big difference. No, I’m not talking about precious moments spent with your loved ones. I’m talking about carrots and pineapple juice.
Before making this recipe, the thought of adding pineapple to a cake was strange to me. Why would you put canned fruit in a cake? After making this recipe, however, the answer became clear: this carrot cake is incredibly moist, dense, and delicious. And the difference is all in the carrots and pineapple juice.
It’s important that you use crushed pineapple. Not pineapple chunks, not pineapple slices, not pineapple tidbits. Crushed pineapple. Otherwise, you’ll end up with a dry, disgusting mass of flour and sugar instead of cake.
As for the carrots, I’m sure you can buy a bag of pre-shredded carrots at your local grocery store and cut down the time it takes to make this recipe by half an hour. Two years ago, when I first made this recipe by myself, I thought it was absolutely ridiculous that I was spending so much time shredding carrots using a cheese grater. After 20 minutes, pieces of carrot were all over my kitchen counter and floor.

Even my hands were orange for a few hours after shredding the carrots. What kind of recipe leaves you feeling like an Oompa Loopa all day? But that’s the way my dad and sister made this recipe, and when a recipe consistently turns out great, you don’t mess with it.

Carrot cake
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups finely shredded carrot
• 1 cup cooking oil
• 4 eggs
• ½ cup of crushed pineapple
• 1/3 cup of raisins
• ¼ cup of walnuts
Cream cheese frosting
• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
1. Grease and lightly flour a 13x9x2-inch baking pan (or two 9×1 ½-inch round baking pans).
2. Combine the first 6 ingredients in a mixer bowl.
3. Add next 3 ingredients, beating with electric mixer until combined.
4. Beat on medium speed for 2 minutes.
5. Turn into pan(s).
6. Bake in 325 degree oven for 50 to 60 minutes in the 13x9x2-inch pan or until done (for two 9-inch layers, bake in a 325 degree oven for 40 minutes or until done).
7. Remove layers from pans after cooling ten minutes. Cool well.
8. Frost with cream cheese frosting
9. Eat remainder of cream cheese frosting with chocolate chips (this is optional but recommended)