This recipe was featured in the October/November 2018 issue of Serendipity In The Ozarks magazine. If you are looking for a moist, decadent and loaded carrot cake recipe, this is the one for you!

You will want to make sure you take the time to set aside the brown sugar and the raisins. They will sit and you will notice a lot of liquid in the bottom of the bowl. Fun fact: Brown sugar is hygroscopic, so it will soak up moisture from the dough, but brown more so than white. It’s hygro-, not hydro-, because “hygro-” refers to ambient moisture rather than liquid water. (Fun-fact fun fact: Brown sugar is so hygroscopic that it has fewer calories per ounce thanks to its hoarded moisture.) I use brown sugar in a lot of my recipes that might call for white sugar. The reason is the cookies made with 100% brown sugar would be weirdly porous and take a while to crisp, but they’d be extra malty and delicious.

Pick a good cream cheese frosting to put on top of this cake. This recipe is similar to the carrot cake served at Outback Steakhouse.

Beware you may want to start with this cake before the meal. I think it practically hits all the food groups!

I call this one, Loaded Carrot Cake because it literally has a little bit of everything included. This is a very moist and heavy cake that will get raves from everyone that tastes it. This recipe can be used for cupcakes, layered and sheet cakes.

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup crushed pineapple (drained)
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 4 tsp ground cinnamon
  • 1 cup coconut (shredded)
  • 1 cup walnuts (chopped)
  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  2. Preheat oven to 350˚F (175 degrees C.) Grease and flour two 10 inch cakes pans.
  3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil, and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt, and cinnamon. Stir into the wet mixture until absorbed. Finally, stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.