Best Amish Carrot Cake Recipe

Amish carrot cake represents the heart of traditional American baking, where simple ingredients create extraordinary flavors. This beloved dessert has been passed down through generations in Amish communities, where families gather around wooden tables to share slices of this moist, spiced cake. The secret to this delicious carrot cake recipe lies in its perfect balance of fresh carrots, sweet pineapple, and crunchy pecans. Unlike store-bought versions, this best carrot cake recipe from scratch uses time-honored techniques that create a tender crumb and rich flavor.

When Sarah Miller first taught me how to make Amish carrot cake in her Lancaster County kitchen, she emphasized patience and quality ingredients. “Good things take time,” she said, mixing the batter by hand. Her wisdom rings true in every bite of this easy carrot cake recipe. This pineapple and pecan dessert brings families together. The aroma fills your kitchen with warmth and comfort, creating memories that last a lifetime.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/4 cups vegetable oil
• 3 cups finely grated carrots (about 1 pound)
• 1 cup crushed pineapple, drained
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

This carrot cake frosting recipe easy to make creates the perfect complement to the spiced cake layers.

Instructions

Preparing the Cake

Step 1: Prepare Your Kitchen Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with flour. This ensures easy removal for your 2 layer carrot cake.

Step 2: Mix Dry Ingredients In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: Combine Wet Ingredients In another bowl, beat eggs until light and fluffy. Gradually add oil while beating. Stir in vanilla extract.

Step 4: Create the Batter Add the wet ingredients to the dry ingredients. Mix until just combined. Fold in grated carrots, drained pineapple, and chopped pecans.

Step 5: Bake the Layers Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.

Step 6: Cool Completely Cool cakes in pans for 10 minutes. Turn out onto wire racks and cool completely before frosting.

Making the Frosting

Step 1: Cream Base Ingredients Beat cream cheese and butter until light and fluffy, about 3 minutes.

Step 2: Add Sweet Elements Gradually add powdered sugar, beating well after each addition. Mix in vanilla and salt.

Step 3: Achieve Perfect Consistency Beat until frosting reaches spreading consistency. If too thick, add a tablespoon of milk.

Assembly

Place one cake layer on serving plate. Spread frosting evenly over top. Place second layer and frost top and sides.

Learning how to bake carrot cake properly takes practice, but these clear steps make success achievable for any baker.

Pro Tips and Variations

Expert Baking Tips

Grate Carrots Fresh Always use freshly grated carrots for the best texture and flavor. Pre-packaged shredded carrots often lack moisture and sweetness.

Drain Pineapple Thoroughly Excess liquid from pineapple can make your cake soggy. Press pineapple in a fine-mesh strainer to remove extra juice.

Room Temperature Ingredients Bring eggs and dairy to room temperature before mixing. This creates a smoother batter and more even baking.

Don’t Overmix Fold ingredients gently to maintain the cake’s tender texture. Overmixing develops gluten, creating a tough cake.

Popular Variations

Carrot Cake Without Coconut This recipe naturally omits coconut, focusing on the classic trio of carrots, pineapple, and pecans.

Spice Adjustments Add 1/4 teaspoon ground ginger or allspice for deeper flavor complexity.

Nut Alternatives Replace pecans with walnuts or omit nuts entirely for those with allergies.

Mini Cake Option Divide batter among 24 cupcake liners for individual servings. Bake 18-20 minutes.

Storage Tips

Wrap unfrosted cake layers tightly and freeze up to 3 months. Frosted cake keeps covered in refrigerator for 5 days.

Serving Suggestions

Traditional Presentation

Serve this delicious carrot cake recipe at room temperature for the best flavor and texture. The cream cheese frosting softens slightly, creating a perfect contrast to the moist cake.

Garnish Ideas

Pecan Halves Arrange toasted pecan halves around the cake’s edge for an elegant finish.

Carrot Curls Use a vegetable peeler to create thin carrot ribbons for a whimsical decoration.

Edible Flowers Spring violets or pansies add color and charm to this rustic dessert.

Occasion Pairings

Family Gatherings This cake feeds a crowd and travels well to potlucks and reunions.

Holiday Celebrations The warm spices make it perfect for fall and winter gatherings.

Coffee Companion Pair with freshly brewed coffee or spiced tea for an afternoon treat.

Portion Control

Cut into 12 generous slices or 16 modest servings. The rich frosting means a little goes a long way.

Conclusion

This authentic Amish carrot cake with pineapple and pecans brings generations of baking wisdom to your kitchen. The combination of simple ingredients and traditional techniques creates a dessert that satisfies both soul and palate.

The beauty of learning how to make Amish carrot cake lies in its forgiving nature. Even novice bakers can achieve impressive results by following these time-tested methods.

Every slice tells a story of community, tradition, and the simple pleasure of homemade goodness. Whether celebrating special occasions or creating everyday moments of joy, this recipe delivers consistent results that will have your family asking for seconds.

The next time you crave comfort food that connects you to American baking heritage, remember this recipe. Your kitchen will fill with the same warm aromas that have blessed Amish homes for centuries.

FAQs

How long does Amish carrot cake stay fresh? Properly stored in the refrigerator, this cake stays fresh for up to 5 days. Cover tightly with plastic wrap or store in an airtight container.

Can I make this carrot cake ahead of time? Yes! Bake cake layers up to 3 days ahead. Wrap tightly and refrigerate. Frost on the day you plan to serve for best results.

What makes Amish carrot cake different from regular carrot cake? Amish carrot cake typically uses simple, quality ingredients without artificial additives. The focus on fresh carrots, real butter, and traditional spices creates superior flavor and texture.

Can I substitute oil with butter in this recipe? While oil creates a moister cake, you can substitute 3/4 cup melted butter for the oil. The texture will be slightly different but still delicious.

How do I know when my carrot cake is fully baked? Insert a toothpick in the center of each layer. It should come out with just a few moist crumbs attached. The cake should also spring back lightly when touched.

Can I freeze this carrot cake? Yes! Wrap unfrosted cake layers individually in plastic wrap and freeze up to 3 months. Thaw overnight in refrigerator before frosting and serving.

What’s the best way to grate carrots for this recipe? Use the large holes of a box grater or food processor with the grating disc. Finely grated carrots distribute better throughout the batter and create better texture.

Why is my carrot cake dense? Dense cake usually results from overmixing the batter or using too much flour. Measure flour accurately and mix ingredients just until combined for the lightest texture.

John

Amish Carrot Cake

This Amish Carrot Cake is a moist, spiced classic made with freshly grated carrots, warm cinnamon, and topped with a luscious cream cheese frosting. A timeless dessert perfect for gatherings, holidays, or any sweet craving.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Dessert

Cuisine: American, Amish

Calories: 485

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour sifted
• 2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 4 large eggs room temperature
• 1 cup vegetable oil
• 3 cups carrots grated
• 1 cup chopped walnuts optional

For the Frosting

• 8 oz cream cheese softened
• 1/2 cup unsalted butter softened
• 3 cups powdered sugar sifted
• 1 tsp vanilla extract

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs and oil until combined. Add grated carrots and stir well.
4. Gradually add the wet mixture to the dry ingredients, mixing until just combined. Fold in walnuts if using.
5. Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely in the pan before frosting.
7. To make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla extract until creamy.
8. Spread the frosting evenly over the cooled cake. Slice and serve.

Notes

For added flavor, substitute half of the walnuts with raisins or shredded coconut. The cake tastes even better the next day after the flavors meld.

Nutrition Information

Calories: 485
Total Fat: 24g
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 85mg
Sodium: 320mg
Total Carbohydrates: 67g
Dietary Fiber: 3g
Total Sugars: 58g
Added Sugars: 50g
Protein: 6g