Description

This Amish carrot cake is a super moist, nostalgic dessert made with freshly grated carrots, warm spices, and topped with a classic cream cheese frosting. It’s easy to prepare, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar (or half brown sugar)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1 cup (240ml) vegetable oil (or melted coconut oil)
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups (about 340g) carrots, finely grated (about 4 medium carrots)
1 cup (100g) chopped walnuts or pecans (optional)
1/2 cup (60g) raisins or shredded coconut (optional)
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

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
Peel and finely grate 3 cups of carrots using a box grater or food processor.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together oil, eggs, and vanilla extract until smooth and slightly frothy.
Slowly add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.
Fold in grated carrots, and if using, nuts and raisins or coconut. Mix until evenly distributed.
Pour batter into prepared pan and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan on a wire rack for at least 30 minutes.
For the frosting: In a medium bowl, beat together cream cheese and butter until fluffy and smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until creamy and spreadable.
Once cake is completely cool, spread frosting over the top. Sprinkle with more chopped nuts or a dash of cinnamon if desired.
Slice and serve.

Notes

For best results, use freshly grated carrots, not pre-shredded. The recipe is flexible—add-ins like nuts, raisins, or coconut are optional. For a gluten-free version, use a 1:1 gluten-free flour blend. Let the cake cool completely before frosting. Store leftovers covered in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420
Sugar: 38
Sodium: 340
Fat: 22
Saturated Fat: 7
Carbohydrates: 54
Fiber: 2
Protein: 5

Keywords: Amish carrot cake, moist carrot cake, homemade carrot cake, easy carrot cake, cream cheese frosting, classic carrot cake, old-fashioned dessert, family recipe, potluck dessert, spring dessert