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Delicious Carrot Cake
Using Re-Hydrated Grated Carrots!

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

If you're looking for a moist, delicious carrot cake recipe, we've GOT IT right here!

If you've got regular carrots on hand, then you might be interested in getting our eBook. 

Please scroll down to the page below the "how-to" section with the 20 Taste-Tested Recipes eBook cover so that you'll know how to make this super-moist cake with grated raw carrots.

You see, in the Recipes eBook, we also list the quantities of fresh carrots to use instead of dehydrated carrots!

The same goes for ALL the recipes in our book. Both fresh and dehydrated amounts are listed.

Ingredients for Delicious Carrot Cake

  • 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:

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

Here's How to Make this Delicious Carrot Cake

NOTE: First, set out the cream cheese to let it come to room temperature, 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 next two ingredients: 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!)—Frost with the remaining frosting when the cake has cooled completely—and promptly refrigerate...

Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

I know most of the recipe is made from fresh ingredients, but if you happen to have fresh carrots lying around... keep reading!

carrots on a dark background

You'd need 3 cups of finely shredded carrots. Don't tamp them down hard, just allow them to fill the glass measuring jug to the 3 cup mark.

and let's see how long this cake hangs around your home!

I made this cake for my mom's birthday and usually my dad turns up his nose at store-bought cakes with their frosting—it's especially the frosting that he doesn't like—so imagine my surprise when he had a slice of THIS cake and said the frosting was delicious!

And he had more than one slice too! Thanks, Dad!

And Mom says, "Thanks for the cake!"

Thanks, Debby!

NOTE: Credit for this recipe goes to Debby Wilson, who kindly shared this fantastic recipe with us! Debby used to work with my husband and she happily shared her recipe with him.

Boy, are we glad she did! (Saw her the other day in Walmart and we never skip the opportunity to say "thank you" for sharing this super-moist delicious carrot cake recipe with us!)

PLEASE NOTE: This recipe for this cake makes a huge cake! You might wish to halve all the ingredients (to make half the cake!) so you're not tempted to pig out... Seriously? Yes, it's that good.

Don't forget to check out how to make your own dehydrated carrots. Just click the link. Also, you might be fascinated to see what rehydrated carrots look like! Take a look at our 'before' and 'after' carrot pics!

Different Types of Carrots Yield Different Results!

orange, purple, and white carrots on a white background

There are many different types of carrots. The most common type is the orange carrot, but there are also white, yellow, and purple carrots.

Each type of carrot has its own unique flavor and nutritional value. When choosing carrots for your soup, be sure to select the type that best suits your taste.

Orange carrots are the most popular type of carrot. They are also the sweetest and most nutritious. Orange carrots are a good source of beta-carotene, which is converted into vitamin A in the body. Vitamin A is important for vision, immunity, and cell growth.

White carrots are less sweet than orange carrots and have a slightly bitter taste. They are a good source of fiber and vitamins C and K.

Yellow carrots are similar to white carrots in terms of taste and nutrition. They are slightly sweeter than white carrots and are a good source of vitamin A, potassium, and beta-carotene.

Purple carrots are the least sweet type of carrot. They have a nutty flavor and are a good source of antioxidants. Purple carrots are also a good source of vitamins A, C, and K.


🍍 🍎 🥦 🥔  🍒 🧄

20 Taste-Tested EASY Recipes - eBook or paperback

actually, there are 26 recipes!

The recipes also include the
food ingredient amounts to use
when you have fresh food on hand!

Here's How to Make EASY
MEALS with Dried Food
Recipe Book

🍕 Pizza!      🥧  Shepherd's Pie!
🥘  Beef Stew!
plus Cauliflower Soup and
Cauliflower Mash, along
with crazy Carrot Soup!

Desserts:
Carrot Cake and
Cranberry Pineapple Pie!
and more...

🍍 🍎 🥦 🥔  🍒 🧄

Here's How to Make EASY
MEALS with Dried Food
Recipe Book

20 Taste-Tested EASY Recipes - eBook or paperback

actually, there are 26 recipes!

🍕 Pizza!
🥧  Shepherd's Pie!
🥘  Beef Stew!

plus Cauliflower Soup and Cauliflower Mash, along with crazy Carrot Soup!

Decadent Desserts:
Carrot Cake and Cranberry Pineapple Pie and more...

The recipes also include the food ingredient amounts to use when you have fresh food on hand!


Tips on How to Grate Carrots for Your Cake

Here is the best way to prepare fresh carrots for carrot cake:

  1. Peel the carrots. Peeling helps remove the outer layer which can have a bitter taste. Use a vegetable peeler or paring knife to peel them.
  2. Grate the carrots. Grate them on the fine holes of a box grater or using a food processor with a grating disk. Grating them helps retain moisture and incorporates them well into the batter.
  3. Squeeze out excess liquid. Wrap grated carrots in a cheesecloth or clean dish towel. Twist to squeeze out excess moisture. Removing too much liquid prevents the cake from being soggy.
  4. Let the grated carrots sit for 5-10 minutes. This allows more moisture to be released. Then squeeze again if needed - be careful not to extract all moisture content.
  5. Measure the amount needed for your recipe after squeezing out liquid. Packed finely grated carrots tend to measure around 1 cup per medium carrot.
  6. Mix the dry, shredded carrots directly into your cake batter. Their sweet flavor and moisture will disperse evenly when baked. Enjoy your healthy and moist carrot cake!

Following these simple steps helps you maximize the sweet carrot flavor in your cake while achieving the perfect moist texture.

Carrot soup in a square bowl with chopped parsley

If You Love Carrots...

For carrot lovers everywhere: Check out our delicious Carrot Soup.

It has one secret ingredient that makes all the difference.

View the Carrot Soup recipe here.

Don't forget, ALL of our taste-tested recipes are available. Check them out in the 'green box' a little further up the page!

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What Others Have Said About this Recipe

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Carrot Cake recipe 
Would like to point out that it's better if you rehydrate the carrots the day before. That gives it more time to absorb the water IMHO. It's a very …

Deb's Carrot Cake 
This is a HUGE cake! Next time I will either cut the recipe ingredients in half, or make two cakes. You could layer it and use the frosting in between …

Carrot Cake 
I baked this cake in a glass dish - so I had to give the baking time an extra 15 to 20 minutes. I used the toothpick in the center of the cake method. …

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