Jul 13 2026
Restaurants›Martha's Exchange Restaurant & Brewery›Carrot Cake Recipe

Carrot Cake Recipe

Inspired by Martha's Exchange Restaurant & Brewery
Time1h
Serves12

Make Carrot Cake Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dry Ingredients

Wet Ingredients

Optional Ingredients

Method

Preparation

  1. 1

    Preheat the Oven

    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  2. 2

    Mix Dry Ingredients

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.

  3. 3

    Mix Wet Ingredients

    In another bowl, combine the vegetable oil, eggs, vanilla extract, grated carrots, and crushed pineapple. Mix until smooth.

  4. 4

    Combine Mixtures

    Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Be careful not to over-mix.

  5. 5

    Add Optional Ingredients

    If using, fold in the chopped walnuts and raisins gently into the batter.

Baking

  1. 6

    Pour Batter

    Divide the batter evenly between the two prepared cake pans.

  2. 7

    Bake

    Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  3. 8

    Cool Cakes

    Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Serving

  1. 9

    Frost and Serve

    Once the cakes are completely cooled, frost them with your favorite cream cheese frosting and serve.

More from Martha's Exchange Restaurant & Brewery