Sandra Warming cinnamon and sweet crushed pineapple elevate this carrot cake to a home-baked masterpiece you’ll always want at the center of your dessert table. It’s delicious with cream cheese frosting, hot coffee, vanilla bean ice cream, a glass of cold milk; in fact most things.
Joanna Gaines Carrot Cake Recipe Ingredients
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 large eggs
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts
How To Make Joanna Gaines Carrot Cake Recipe
- Macerate the carrots: Combine the grated carrots and brown sugar in a medium bowl and leave them to sit for about 1 hour until the sugar has dissolved into a lovely syrup and the carrots have softened, then stir in the raisins to let them plump up.
- Prep and beat: Preheat your oven to 175ºC/350ºF/gas 4 and grease and flour two 10-inch round cake pans. In a large bowl, beat the eggs until they have significantly lightened in color and look beautifully frothy.
- Whisk in the sweetness: Gradually beat in the white sugar, vegetable oil, and vanilla extract until the mixture is smooth, then stir in the drained crushed pineapple to add that signature moisture and zesty sweetness.
- Mix the dry base: In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt, then gently stir this into the egg mixture until the flour is just absorbed and you have a thick, fragrant batter.
- Fold and pour: Gently stir the syrupy carrot and raisin mixture along with the chopped walnuts into the batter, ensuring everything is evenly distributed, then pour the mixture evenly into your two prepared pans.
- Bake and cool: Slide the pans into the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes rest in their pans for 10 minutes to firm up before removing them to a wire rack to cool completely.
Recipe Tips
- How to get the best carrot texture: Always grate your carrots fresh using the fine side of a box grater; pre-shredded carrots from the store are often too dry and won’t release the moisture needed for a tender crumb.
- Why macerate the carrots: Letting the carrots sit in brown sugar for an hour creates a natural syrup that seasons the entire cake from the inside out, ensuring every bite is succulent.
- How to prevent a soggy cake: Make sure to drain your crushed pineapple thoroughly in a fine-mesh sieve before adding it to the batter to avoid excess liquid.
- Best way to flour the pans: After greasing with butter or shortening, add a spoonful of flour, tap it around until the pan is coated, and then tap out the excess to ensure the cake releases perfectly.
What To Serve With Joanna Gaines Carrot Cake Recipe?
This Joanna Gaines Carrot Cake Recipe is a rich, spiced treat that needs a creamy finish! A thick layer of Basic Cream Cheese Frosting is the classic choice to balance the warm cinnamon. For a lighter touch, a scoop of Vanilla Bean Ice Cream adds a lovely coolness that pairs perfectly with the nutty walnuts! A hot Cup of Coffee or a tall Glass of Cold Milk pairs wonderfully with the sweet, pineapple-infused crumb.
How To Store Joanna Gaines Carrot Cake Recipe
- Refrigerate: Once frosted, store the cake in an airtight container in the fridge for up to 5 days; the flavors actually deepen and improve after the first 24 hours.
- Freeze: You can freeze the un-frosted cake layers tightly wrapped in plastic wrap and foil for up to 3 months; thaw at room temperature before frosting.
- Room Temperature: If the cake is un-frosted, it can be kept at room temperature in a cake dome for up to 3 days.
Joanna Gaines Carrot Cake Recipe Nutrition Facts
- Calories: 480 kcal
- Total Fat: 22 g
- Saturated Fat: 3.5 g
- Cholesterol: 45 mg
- Sodium: 310 mg
- Total Carbohydrates: 68 g
- Protein: 6 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use three 8-inch pans or a 9×13-inch rectangular pan. Just be sure to adjust the baking time; the 9×13 pan may take slightly longer (around 50-60 minutes).
You can easily omit the raisins or swap them for dried cranberries or even extra chopped walnuts if you prefer more crunch than chew.
The pineapple provides a lot of the cake’s moisture and a subtle tang. If you must skip it, you can substitute it with 1/2 cup of unsweetened applesauce, though the flavor profile will change slightly.
Try More Recipes:
- Joanna Gaines Almond Cake Recipe
- Joanna Gaines Crepe Cake Recipe
- Joanna Gaines Chocolate Cake Recipe
Joanna Gaines Carrot Cake Recipe
Description
An incredibly moist and spiced carrot cake featuring macerated carrots, sweet crushed pineapple, plump raisins, and crunchy walnuts.
Ingredients
Instructions
- Combine carrots and brown sugar; let sit for 1 hour then stir in raisins.
- Preheat oven to 350°F and grease two 10-inch round pans.
- Beat eggs until light, then add white sugar, oil, vanilla, and pineapple.
- Whisk dry ingredients together and stir into the egg mixture.
- Fold in the carrot mixture and walnuts; pour into prepared pans.
- Bake for 45-50 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then cool completely on a rack.
Notes
- Macerating the carrots is the secret to the cake’s unique moisture.
- Frost with cream cheese frosting for the most authentic experience.
- Ensure your pineapple is well-drained to keep the batter thick.
