When I was looking for a carrot cake recipe to experiment with freezing cake batter, I ended up combining a few different recipes I found to make this wonderful moist carrot cake, using what I had on hand and what we like.

How to make Moist Carrot Cake:

Combine 2 cups flour, 2 cups sugar, 1 cup drained crushed pineapple, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 4 cups peeled and shredded carrots, 1 cup raisins, 1 cup olive oil, and 4 eggs together. Mix together well.

Pour into greased and floured baking pans.

Bake in a preheated 350F oven. 9×13 pan–40-45 minutes; 8-9″ round pans–30-35 minutes; Cupcake or mini-cake pans–7-10 minutes.

While the cakes were baking, we mixed up some Cream Cheese Frosting, which I found on Farm Bell Recipes.

We frosted while the cake was still warm, but you can wait until it’s cooled if you like

Here's the full recipe and printable!

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