Amish Carrot Cake Recipe: Easy Moist Homemade Dessert Idea

The scent of cinnamon, warm carrots, and sweet vanilla drifting from the oven is basically a hug from the kitchen—especially when it’s this Amish carrot cake recipe. Let’s be honest, nothing beats a homemade dessert that’s both nostalgic and irresistibly moist. I still remember the first time I baked Amish carrot cake in my grandma’s tiny farmhouse kitchen—she swore by this recipe and, trust me, the results speak for themselves. It’s that one cake people ask about long after the crumbs are gone.

This Amish carrot cake recipe has become my go-to for family get-togethers, birthdays, and even those lazy weekends when you just want something comforting. There’s something magical about how the humble carrot transforms into such a rich, tender cake, especially with the right blend of spices and a decadent cream cheese frosting. And if you’re a Pinterest lover like me, you know how a gorgeous, rustic carrot cake can steal the show on any dessert board!

Why do I love this recipe so much? It’s simple—this cake checks all the boxes: super moist crumb, easy-to-find ingredients, and a flavor that’s downright crave-worthy. Whether you’re baking for a crowd or just need a slice of old-fashioned comfort, this Amish carrot cake delivers every single time. Plus, I’ve tweaked and tested it (honestly, probably a dozen times) to make sure it’s foolproof for bakers of all levels.

So, if you’re searching for an easy, moist homemade dessert idea that brings everyone running to the table, this Amish carrot cake recipe is the answer. Grab your apron—let’s make a cake that’ll become a family legend!

Why You’ll Love This Amish Carrot Cake Recipe

Okay, you know those recipes that just work every single time? That’s how I feel about this Amish carrot cake. After years of baking (and more than a few flops with dry cakes), I can honestly say this one never disappoints. Here’s why I think you’ll fall in love with it:

• Super Moist Texture: Thanks to freshly grated carrots and a touch of oil, this cake stays tender for days. No more dry, crumbly carrot cakes!
• Easy, Accessible Ingredients: No weird specialty items here—just pantry staples and a few fresh carrots.
• Quick to Prepare: You can whip up the batter in under 20 minutes—perfect for busy days or last-minute dessert cravings.
• Perfect for Any Occasion: Whether it’s a holiday, potluck, or a Tuesday night, this Amish carrot cake fits right in. It’s always a crowd-pleaser at spring brunches or cozy autumn dinners.
• That Irresistible Cream Cheese Frosting: The tangy, sweet, and creamy topping is the cherry (well, frosting) on top!
• Customizable & Forgiving: Want to toss in walnuts, raisins, or coconut? Go for it. This recipe welcomes your creativity.

What sets this Amish carrot cake recipe apart from the rest? Honestly, it’s the balance. Not too sweet, just the right amount of spice, and a super-soft crumb that’s never greasy or heavy. I blend the carrots finely for a smoother texture—my little secret for a bakery-style finish. Plus, the frosting is just thick enough to spread easily but not so stiff that it tears the cake. Every bite is pure comfort food magic, with a homey vibe that makes people ask for seconds (and the recipe, too).

If you’re like me and want a dessert that feels like a warm hug but isn’t a sugar bomb, this is your cake. It’s the recipe I pull out when I want to impress friends or just treat myself after a long week. And honestly, it’s the kind of cake that makes you want to bake again and again—because it’s simple, reliable, and always delicious.

Ingredients Needed for Amish Carrot Cake

This Amish carrot cake recipe keeps things simple but packs in tons of flavor. I love that I usually have most of these ingredients on hand—no fancy shopping list, just good old-fashioned baking staples. Here’s what you’ll need, plus a few notes and swaps I’ve tried:

• For the Carrot Cake Batter:
  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar (you can swap half for brown sugar for extra depth)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional, but I love the cozy flavor!)
  • 1 cup (240ml) vegetable oil (can use melted coconut oil for subtle flavor)
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (about 340g) carrots, finely grated (about 4 medium carrots; don’t use pre-shredded—fresh is best!)
  • 1 cup (100g) chopped walnuts or pecans (optional, but highly recommended for crunch)
  • 1/2 cup (60g) raisins or shredded coconut (optional, adds chew and sweetness)
• For the Classic Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Ingredient Tips and Substitutions:

• If you’re gluten-free: Use a 1:1 gluten-free flour blend (I like Bob’s Red Mill or King Arthur).
• Need it dairy-free? Swap in a vegan cream cheese and plant-based butter for the frosting.
• Fresh carrots make a world of difference—pre-shredded ones just don’t bring the same moisture or flavor.
• If nuts are a problem (hello, allergies!), just leave them out or try sunflower seeds for a little crunch.
• Looking for less sugar? You can reduce the sugar by 1/4 cup and the cake will still taste amazing.

Honestly, I’ve tried this cake with all sorts of tweaks—swapping in half whole wheat flour, adding a splash of orange zest, and even tossing in a handful of pineapple for a tropical vibe. It’s a flexible base that always turns out moist and flavorful.

Equipment Needed

You don’t need any fancy gadgets to make this Amish carrot cake recipe, which is honestly one of my favorite things about it. Here’s what I use every time, plus a few swaps and tips from my own kitchen:

• Box grater or food processor: For grating carrots. A box grater works fine, but a food processor saves time (and your knuckles—trust me, I’ve grated mine more than once!).
• Large mixing bowls: One for wet, one for dry ingredients. If you only have one, just wash between steps.
• Whisk and rubber spatula: For combining everything. I love a good silicone spatula for scraping every bit of batter.
• Measuring cups & spoons: Accurate measurements make a difference, especially with flour and spices.
• 9×13-inch (23x33cm) baking pan: Classic for sheet-style carrot cake. You can also use two 9-inch (23cm) round cake pans for a layer cake.
• Hand mixer or stand mixer (optional): Makes frosting super smooth, but you can do it by hand if you’re up for a little arm workout.
• Parchment paper (optional): For easy cake removal, especially if using round pans.

If you’re baking on a budget, no worries—a basic whisk and sturdy mixing bowl will do the trick. Just keep your box grater sharp and clean (I soak mine in hot water right after grating carrots to avoid stubborn bits sticking). And if you’re ever tempted to skip the parchment paper, I get it, but it really does help with clean-up!

Preparation Method

1. Prep and Preheat: Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan or line it with parchment paper for easy removal. This helps prevent sticking—nothing’s worse than losing half your cake to the pan!
2. Grate the Carrots: Peel and finely grate 3 cups (about 340g) of carrots. I prefer using the small holes on a box grater for a finer texture, but a food processor with a shredding attachment works too. The finer the shred, the moister your cake will be.
3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) all-purpose flour, 2 cups (400g) sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg (if using). Make sure to break up any clumps in the sugar or spices for an even mix.
4. Combine Wet Ingredients: In another bowl, whisk together 1 cup (240ml) vegetable oil, 4 eggs, and 2 teaspoons vanilla extract until smooth and slightly frothy—about 1-2 minutes. This helps give the cake a lighter crumb and blends everything nicely.
5. Bring Batter Together: Slowly add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined. Don’t overmix—overmixing can make the cake tough. The batter will be thick, and that’s totally normal.
6. Fold in Carrots & Add-ins: Gently fold in the grated carrots, and if you’re using, 1 cup (100g) chopped nuts and 1/2 cup (60g) raisins or coconut. Mix just until evenly distributed. The batter should look chunky and full of carrot goodness.
7. Bake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too fast, tent with foil after 30 minutes.
8. Cool the Cake: Let the cake cool in the pan on a wire rack for at least 30 minutes. This prevents the frosting from melting and helps the cake set up. (I know it’s hard to wait, but it’s worth it!)
9. Make the Cream Cheese Frosting: In a medium bowl, beat together 8 oz (225g) cream cheese and 1/2 cup (115g) butter until fluffy and smooth—about 2 minutes. Add 2 cups (240g) powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat until creamy and spreadable. If it’s too thick, add a splash of milk. If too thin, add a bit more powdered sugar.
10. Frost and Decorate: Once cake is completely cool, spread the frosting over the top (or between layers, if making a layered version). Sprinkle with more chopped nuts or a dash of cinnamon for a pretty finish.
11. Slice and Serve: Cut into squares or slices and serve! If you’re feeling fancy, garnish each slice with a tiny carrot curl or a pecan half.

Troubleshooting: If your cake sinks in the middle, it might be underbaked—give it a few more minutes. If it’s too dense, try sifting your flour next time or making sure your baking powder is fresh. And if your frosting is runny, pop it in the fridge for 10 minutes to firm up before spreading.

I always taste-test a corner while frosting—just to, you know, make sure it’s perfect!

Cooking Tips & Techniques

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