We wanted an incredibly tasty carrot cake that was easier, faster, and more moist than ever. To that end, we skipped the stacking of layers and fiddling with piping bags and opted to make an easy-to-prepare sheet cake in a 13 by 9-inch baking pan.
Recipe for Carrot Cake:
Get exclusive access to every recipe, review, and more:
Sign up for our free newsletters to receive more delicious recipes, cooking tips, and exclusive content:
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at
If you like us, follow us:
How to Make an Easier, Faster, More Moist Carrot Cake | America's Test Kitchen
23 Comments
Leave a Reply
You must be logged in to post a comment.
I'll make this today! I wonder if you can add some alchol like orange liquer or rum to the raisins, like one does in Breads like Stollen or Panetonne..
So glad to find a good, non-layer, pineapple-free carrot cake recipe that isn't greasy. (I like pineapple, but it doesn't belong in carrot cake for me) I also skipped the buttermilk syrup & it's plenty sweet & moist enough. I love the toasted nuts on top where you can taste them instead of soggy nuts baked into the batter.
Thank you for a carrot cake recipe without Pineapple!
If it has raisins I'm outa here
Forbidden Chef Secrets book teaches real techniques. I’ve been using a few tricks from the book lately and the difference in my food is insane.
Thank you for this easy recipe! Can’t wait to try it
I don't like raisins, and usually put pineapple in my carrot cakes. But, I don't want to add too much moisture so it doesn't hold up in baking.. Should I add just a cup of drained, crushed pineapple instead of the 1C dry raisins with that 1/4C OJ? Thoughts anyone?
Also, I usually add some sweetened coconut to my carrot cakes. Thinking for this recipe I'd toast abit and sprinkle it on top with the pecans. Drool.
One pound of peeled carrots yields 12 oz shredded carrots? Where did 4 oz go? I can't watch a recipe that starts out with stupid.
Too much sugar
My mom always used pineapple in hers ur was so good
I love golden raisins. And I'll bet the cake is good even without frosting. This is a great idea.
Oh man, I wish this would stand up for my dad’s annual request for carrot cake for his bday. Nope. It now involves roasting the nuts, making browned butter cream cheese icing, draining pineapple, using fresh grated nutmeg, creating uniquely coloured dried pineapple flowers on top etc, etc. I wish I never learned how to make it or got caught up in perfecting the recipe or presentation……
So many deranged comments under this video…especially the ones moaning about sugar or using oil 🤣 find a new hobby, this isn't working out for you.
1:48 ouch
Please do kindly consider including weight measurements for baking recipes and videos. The process is far more accurate than trying to decipher things such as volume of flour when sifted or not sifted in measuring cups. Moreover, anyone interested in the recipes will likely own a food scale too as they are relatively inexpensive and an invaluable piece of kitchen gear
What could you use instead of a food prospect? I have a blender I use for protein shakes, would that work?
Why yes! this recipe segment did end rather abruptly. The final 35 seconds:
Carmen: We're not sacrificing on flavor here
Toni: This was delicious Carmen. Thank you so much!
C: It's my pleasure.
T: So, for a delicious snack cake that you can have anytime, shred your carrots in a food processor, use pumpkin pie spice blend and moisten the cake with a tangy buttermilk syrup.
T: From Cook's Country, a delicious, quick and easy Carrot Snack Cake.
T: I cannot wait to make this for my family.
C: I don't know how long it will last on the counter, though. This would be done in one day for me.
If you really want easy, buy some shredded carrots at the grocery store. Where I live, we like chopped walnuts in our carrot cake, and carrot cake never occurs without cream cheese frosting. Nice recipe.
I'm the only person I know who STILL EATS CARBS! SO THIS IS ALL MINE!!!! thank you!!!! I've made mnay carrot cakes but never wit ha buttermilk syrup!!! Long time viewer/baker and site subscriber! Chef's kiss!!
It looks like it tastes great, but the calories and cholesterol!
Sounds awesome, I wonder if this recipe could be adapted for carrot muffins?
Why vegetable oil????? can we use butter??????????
The sharp knife cutting on a beautiful Williams Sonoma Gold Tone Pan.🤦🏻♀️😢