Delicious Carrot Cake
Using Rehydrated Grated Carrots!

If you’re hunting for a delicious carrot cake recipe, your search ends here. This one’s moist, full of flavor, and topped with a rich cream cheese frosting that makes each bite pure bliss.

✅ Quick Answer: How do you make a delicious carrot cake?
To make carrot cake, mix sugar, oil, eggs, flour, cinnamon, and baking soda, then fold in grated fresh or rehydrated carrots and walnuts. Bake, frost with cream cheese icing, and refrigerate. The result is a moist, flavorful dessert that’s hard to beat.

Best of all? It works with fresh or rehydrated carrots — so you can whip it up anytime.

A slice of carrot cake on a white and green plate, with a piece of it on a fork

Whether you’re baking for a birthday, holiday, or “just because,” this cake is simple to make and impossible to resist. It vanishes fast... don’t say I didn’t warn you!

What Makes This Carrot Cake So Moist?

Carrot cake is known for its moisture, and that's thanks in part to grated carrots that blend perfectly into the batter. This recipe can be made with either freshly grated carrots or rehydrated dehydrated carrots—both work well.

If using fresh carrots: Simply grate them finely for the best texture.

If using dehydrated carrots: Rehydrate them in water until soft, then drain before mixing into the batter.

Both methods yield a moist, flavorful cake that makes your mouth water.

Top of Recipe

Delicious Carrot Cake Recipe

Cake Ingredients

  • 2 cups sugar
  • 1/2 cup cooking oil
  • 4 eggs
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups plain flour
  • 3 cups re-hydrated well-drained finely grated carrots (about 1-1/2 cups of dehydrated finely-grated carrots)
  • 1 cup chopped walnuts

Frosting Ingredients

  • 2 8-oz blocks of cream cheese
  • 16-oz. box 10x confectioner's sugar
  • 1 teaspoon vanilla

Here's How to Make this Delicious Carrot Cake

Instructions

First, set out the cream cheese to let it come to room temperature, then chop the nuts, and rehydrate the carrots.

  1. Mix well the first three ingredients: sugar, oil, and eggs.
  2. Add in the next four ingredients: Cinnamon, baking soda, salt, and flour.
  3. Stir in by hand the carrots and walnuts.
  4. Bake at 350°F for 45 minutes, in a 9"x 12" baking dish/pan.
  5. Mix the frosting ingredients together: Cream cheese, confectioner's sugar, vanilla.
  6. Frost the cake with half the frosting while it is still warm (let it seep into the cake!)
  7. Frost with the remaining frosting when the cake has cooled completely—and promptly refrigerate.

💡 Tip: Outside the U.S.? Most dehydrating temps here are listed in Fahrenheit — use our quick converter to see the Celsius equivalent for your machine.

Nutrition Information (Cake with Frosting)

  • Servings: 16 servings
  • Calories: 512kcals
  • Fat: 22.9g
  • Protein: 6.1g
  • Carbohydrates: 73.1g
Bottom of Recipe

How Long Will This Carrot Cake Last?

Honestly? Not long! This cake disappears fast, whether it’s a birthday treat or just a casual dessert. Seriously, refrigerate and keep in an airtight container in the refrigerator for two weeks, approximately.

I made this for my mom’s birthday, and even my dad—who usually turns his nose up at store-bought cakes—couldn’t resist it! He took one bite, declared the frosting delicious, and went back for seconds. it's a winner!

Using Fresh vs. Dehydrated Carrots

3 cups raw grated carrot

This recipe is designed for either fresh or dehydrated carrots. Here’s how to substitute:

🥕 Fresh Carrots: Use 3 cups finely shredded carrots (loosely packed).
🥕 Dehydrated Carrots: Rehydrate 1½ cups dehydrated grated carrots in water until soft, then drain well.

Both versions turn out incredibly moist—so use what you have!

Does Carrot Type Matter? Here’s How It Affects Flavor

orange, purple, and white carrots on a white background

Did you know different types of carrots can change the flavor of your cake?

  • Orange Carrots: The sweetest & most traditional
  • White & Yellow Carrots: Milder in flavor, slightly earthy
  • Purple Carrots: Nutty, rich in antioxidants

Whichever variety you use, make sure they’re finely grated so they blend seamlessly into the cake.

Carrot Superpowers: Why This Cake Is a Treat and a Boost

Carrots aren’t just for snacking or tossing into stews—they’re loaded with vitamins, antioxidants, and nutrients that give them serious superfood status.

🥕 For starters, they’re rich in beta-carotene, which your body turns into Vitamin A to support eye health and boost your immune system. They’re also high in fiber, which helps keep digestion on track and supports gut health.

🥕 That vibrant orange color? It comes from powerful antioxidants that help fight inflammation and protect your cells. Carrots have even been linked to heart health, with studies showing they may help regulate blood pressure and lower cholesterol. And if that’s not enough, the nutrients in carrots can promote glowing skin and stronger hair—so yes, enjoying that slice of carrot cake might just be a win-win!

Grating Carrots: The Key to Perfect Cake Texture

  1. Peel your carrots to remove any bitterness.
  2. Grate finely using a box grater or food processor.
  3. If using fresh, squeeze out excess moisture for better texture.
  4. Measure after grating—packed finely, you’ll get about 1 cup per medium carrot.

This small step makes a big difference in getting that perfectly moist cake.


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🍕 Pizza! 🥧  Shepherd's Pie! 🥘  Beef Stew!
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Decadent Desserts:
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Fresh food ingredient amounts are included for when you have fresh food on hand.
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Want More Carrot Recipes?

Carrot soup in a square bowl with chopped parsley

For carrot lovers everywhere: Make this delicious Carrot Soup. It has one secret ingredient that makes all the difference. Get the Carrot Soup recipe here.

Also, check out this fantastic Sweet Potato and Carrot Soup recipe!

Frequently Asked Questions About Carrot Cake

Can I use dehydrated carrots instead of fresh?

Absolutely! Just rehydrate 1½ cups of dried grated carrots in water until soft, then drain. You’ll end up with about 3 cups — perfect for this recipe.

How long does this carrot cake last in the fridge?

Stored in an airtight container, this cake will stay fresh for up to two weeks. But honestly? It’s usually gone in a few days!

Can I freeze this carrot cake?

Yes! Slice it into portions, wrap each slice in plastic wrap, and store in an airtight freezer bag. Thaw in the fridge or on the kitchen counter when you’re ready to indulge in a slice (or two).

What’s the best way to grate carrots for carrot cake?

Use a fine grater or food processor, and measure after grating. If using fresh carrots, give them a gentle squeeze to remove excess moisture for the best cake texture.

Thanks for stopping by to check out my delicious carrot cake recipe! Whether you’re working with pantry staples or fresh ingredients, this one’s easy to make and sure to please.

And while you're here, don’t forget to grab your free 5 Dried Food Recipes You'll Actually Love PDF (below) — it features more favorites like carrot soup, minestrone soup, split pea soup, spicy beef jerky, and even banana cinnamon rolls. YUM!

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