This carrot cake only bakes for about 30 minutes, which doesn’t give the carrot shreds long to soften. Bigger chunks of carrots won’t get soft in that time and nobody wants a crunchy cake.

Get recipes for an easy carrot-almond snacking cake, an elegant carrot-orange bundt with sour cream glaze, cozy cupcakes, a classic two-layer with cream cheese frosting, and more.

In a large bowl, combine grated carrots, crushed pineapple, brown sugar, oil, eggs, and chopped nuts. Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the ...

Directions. Preheat oven to 375 degrees. Line a half-sheet pan with parchment paper or a Silpat pad. Spray with Pam or cooking spray. Conversely, you can use two 6-inch cake tins.

2. Line a sheet pan with foil. Put the carrots chunks on the tray and spritz them with enough oil to coat them. Massage them with your hands to ensure thorough coating.

The best carrot cake recipe is more carrot-y than ever. Bring on more carrots, more toasted nuts and more cream cheese frosting (this one has orange juice and zest).

1. Heat the oven to 350°F and grease a 9- by 13-inch pan. Put the flour, coconut, walnuts (if desired), baking powder, salt, cinnamon, cloves, and allspice in a large bowl and stir to combine.

This carrot cake only bakes for about 30 minutes, which doesn’t give the carrot shreds long to soften. Bigger chunks of carrots won’t get soft in that time and nobody wants a crunchy cake.