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Cindy’s Carrot Cake : A Cookalong Original

Main photograph of prepared recipe.

A dense, moist, rich and sweet carrot cake that's great even without frosting. Oh, so satisfying. And surely it's good for you, with all those carrots and the fruit...?

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Difficulty Level



Needed Items


  • 30 minutes hands on
    50 minutes baking


  • 1 can crushed pineapple in juice (20 oz)
    1 cup butter, softened
    1 cup packed brown sugar
    1 cup granulated sugar
    4 eggs
    1 pound carrots
    1 cup raisins or dried cranberries
    2 tsp vanilla
    3 cups flour
    2 tsp baking soda
    1 tsp cinnamon
    1 tsp ginger
    1/2 tsp salt
    For optional frosting, see ingredients and instructions below in Additional Notes..

Number of Servings

  • 20


  • Food processor or hand shredder
    13" x 9" pan


  • Soften the butter
    Peel or scrub the carrots
    Preheat oven to 350°

Additional Notes

Though my absolute intent was to serve/eat this without frosting, I succumbed yet again and made a glaze. I still maintain that the cake may be best without any toppings, BUT if you feel compelled to add something on top, here is the promised cream cheese frosting recipe, plus one for the buttermilk glaze I ended up using for the cake in this podcast.


Soften an 8 oz package of cream cheese and 1/2 cup butter, and cream them together in your mixer till light and fluffy. Bean in 1 TBSP lemon juice and 1 tsp grated lemon peel. Then gradually beat in 1 1/2 cups of sifted (lumps aren’t good!) powdered sugar. Spread on cake.


Combine 1 cup sugar, 1/2 cup buttermilk, 1/2 cup butter, 1 TBSP light corn syrup, and 1/2 tsp baking soda in 2 quart saucepan. Bring to boil. Boil 5-6 minutes, until thick and syrupy; remove from heat and add 1 tsp vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.