Amish Carrot Cake Recipe

Rich, moist, and bursting with warm spices, this Amish Carrot Cake recipe is the ultimate comfort dessert. Known for its old-fashioned simplicity and irresistible texture, this cake uses pantry staples to deliver nostalgic flavor in every bite. Whether you’re baking for a family gathering or a quiet night in, this recipe guarantees satisfaction. The addition of grated carrots, crushed pineapple, and cream cheese frosting make it a wholesome yet indulgent treat that never disappoints.

Ingredients Of Amish Carrot Cake Recipe

Cream Cheese Frosting:

Why You Will Love This Amish Carrot Cake Recipe

This Amish carrot cake is incredibly moist and rich in flavor, with the perfect balance of sweetness and spice. The crushed pineapple adds depth, the carrots provide texture, and the cream cheese frosting brings everything together. It’s a traditional recipe that’s easy to follow, crowd-pleasing, and makes for an impressive homemade dessert. Plus, it stays fresh for days.

Preparation Process Of Amish Carrot Cake Recipe

Start by preheating your oven and prepping your baking pans. Mix dry and wet ingredients separately, then combine. Fold in grated carrots, pineapple, and nuts (if using). Pour the batter into greased pans and bake until a toothpick comes out clean. Once cooled, spread with cream cheese frosting and enjoy every soft, flavorful bite.

Step By Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until well combined.

Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until the mixture is smooth and well blended.

Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined—avoid overmixing to keep the cake light.

Fold in Carrots and Add-Ins: Gently fold in the grated carrots, crushed pineapple (well-drained), chopped walnuts, and raisins if using.

Pour into Cake Pans: Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.

Bake the Cakes: Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Beat until light and fluffy.

Frost and Serve: Once the cakes are completely cooled, frost the top of one cake, stack the second layer, and spread frosting on top and sides. Slice and serve.

How to Serve?

• Slice and serve as-is for dessert
• Pair with hot coffee or tea
• Top with crushed nuts for added texture
• Garnish with shredded carrots or pineapple chunks
• Serve chilled or at room temperature

Tips & Variations

Nutrition

1. Calories: 420
2. Fat: 22g
3. Carbs: 54g
4. Protein: 5g
5. Sugar: 35g
6. Fiber: 2g

Amish Carrot Cake Recipe

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

10–12 slices

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

420

kcal

This moist and flavorful Amish carrot cake is an old-fashioned dessert made with grated carrots, crushed pineapple, and warm spices. It’s a comforting and wholesome cake, topped with rich cream cheese frosting that takes it to the next level. Whether it’s for Easter, a birthday, or a simple Sunday treat, this cake is the perfect balance of sweetness and spice. Easy to make and even easier to love, this traditional recipe delivers rich flavor and texture in every bite.

Ingredients

• All-purpose flour – 2 cups (240g)

• Baking soda – 2 teaspoons

• Baking powder – 1 teaspoon

• Salt – ½ teaspoon

• Ground cinnamon – 2 teaspoons

• Ground nutmeg – ½ teaspoon

• Granulated sugar – ¾ cup (150g)

• Brown sugar – ¾ cup (150g, packed)

• Vegetable oil – 1 cup (240ml)

• Eggs – 4 large

• Vanilla extract – 2 teaspoons

• Grated carrots – 2 cups (about 4 medium carrots)

• Crushed pineapple (drained) – 1 cup (about 8 oz can, drained well)

• Chopped walnuts (optional) – ¾ cup

• Cream cheese (softened) – 8 oz (1 block)

• Unsalted butter (softened) – ½ cup (1 stick)

• Powdered sugar – 3½ to 4 cups (sifted)

• Vanilla extract – 1½ teaspoons

Directions

• Preheat the Oven
• Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or line them with parchment paper.
• Mix Dry Ingredients
• In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until well combined.
• Combine Wet Ingredients
• In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
• Incorporate Wet and Dry Mixtures
• Pour the wet ingredients into the dry ingredients. Stir until just combined—avoid overmixing to keep the cake light.
• Fold in Carrots and Add-Ins
• Gently fold in the grated carrots, crushed pineapple (well-drained), chopped walnuts, and raisins if using.
• Pour into Cake Pans
• Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
• Bake the Cakes
• Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean.
• Cool the Cakes
• Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
• Make the Frosting
• In a large bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Beat until light and fluffy.
• Frost and Serve
• Once the cakes are completely cooled, frost the top of one cake, stack the second layer, and spread frosting on top and sides. Slice and serve.

Recipe Video

Notes

• Make sure the crushed pineapple is well-drained to prevent excess moisture in the cake.
• Use freshly grated carrots for the best texture and moisture—avoid pre-shredded carrots.
• Let the cake cool completely before frosting to avoid melting the cream cheese frosting.
• You can omit the nuts and raisins if preferred or substitute with chopped pecans or dried cranberries.
• Store leftover cake in the refrigerator for up to 4 days in an airtight container.
• For easier frosting, chill the cake layers for 20–30 minutes before assembling.
• The cake can be baked a day ahead and frosted later—perfect for parties or holidays.
• To make cupcakes, divide the batter into a lined muffin tin and bake for 18–22 minutes.

FAQs

Conclusion