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Moist Carrot Cake with Dehydrated Carrots

Photo of Susan Gast
Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

This moist carrot cake puts finely grated dehydrated carrots to delicious use. Rehydrate and drain them before folding them into a cinnamon-spiced batter with walnuts, then finish the cooled cake with rich cream cheese frosting.

Freshly grated carrots work too, so you can make the recipe with whichever version you have available.

✅ Quick Answer: How do you make carrot cake with dehydrated carrots?
Rehydrate finely grated dried carrots until tender, then drain them well. Mix the sugar, oil, and eggs before adding the flour, cinnamon, baking soda, and salt. Fold in the carrots and walnuts, bake at 350°F, and let the cake cool before adding the cream cheese frosting. Keep the finished cake refrigerated.

susan-enjoying-slice-of-carrot-cake.webp

Whether you’re baking for a birthday, holiday, or simply because you want cake, this recipe works with carrots from your pantry or refrigerator.

Why This Carrot Cake Stays Moist

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

Oil, eggs, and finely grated carrots give this cake its soft, moist crumb. The small carrot pieces distribute evenly throughout the batter instead of leaving large, firm shreds in each slice.

When using fresh carrots, grate them finely and add them as measured—there is no need to squeeze out their natural moisture.

When using dehydrated grated carrots, rehydrate them until tender and drain away the excess water without pressing them completely dry. Properly rehydrated carrots provide moisture and texture without making the batter watery.

Either version works well, but dehydrated carrots make it possible to bake the cake even when fresh carrots are not on hand.

Top of Recipe

Carrot Cake with Dehydrated Carrots

Cake Ingredients

  • 2 cups granulated sugar
  • 1/2 cup neutral-flavored vegetable oil
  • 4 large eggs
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 3 cups rehydrated, well-drained, finely grated carrots, made from approximately 1 1/2 cups dehydrated grated carrots
  • Or, instead of dehydrated carrots: 3 cups finely grated fresh carrots, loosely packed
  • 1 cup chopped walnuts

Cream Cheese Frosting Ingredients

  • 2 blocks cream cheese, 8 ounces each, softened
  • 16 ounces confectioners’ sugar
  • 1 teaspoon vanilla extract

How to Make Carrot Cake with Dehydrated Carrots

Instructions

  1. Set out the cream cheese so it can soften while you prepare and bake the cake. Chop the walnuts.
  2. If using dehydrated carrots, place approximately 1 1/2 cups dried grated carrots in a heatproof bowl. Cover them generously with hot water and soak until tender. Drain thoroughly without squeezing them completely dry, then measure 3 cups for the recipe.
  3. Preheat the oven to 350°F. Grease a 9 × 13-inch baking pan.
  4. In a large mixing bowl, beat together the sugar, oil, and eggs until evenly combined.
  5. In a separate bowl, whisk together the cinnamon, baking soda, salt, and flour.
  6. Add the dry ingredients to the wet ingredients and mix just until combined.
  7. Fold in the rehydrated carrots and chopped walnuts by hand. If using fresh carrots, fold in 3 loosely packed cups of finely grated carrots instead.
  8. Spread the batter evenly in the prepared pan. Bake for 40 to 45 minutes, checking at 40 minutes. The cake is ready when a toothpick inserted near the center comes out clean or with a few moist crumbs.
  9. While the cake bakes, beat the softened cream cheese until smooth. Gradually mix in the confectioners’ sugar, then add the vanilla.
  10. After removing the cake from the oven, spread half of the cream cheese frosting over the warm cake. This first layer softens and seeps slightly into the surface.
  11. Allow the cake to cool completely. Spread the remaining frosting over the top, cover the cake, and refrigerate promptly.

💡 Outside the United States? Use my quick Fahrenheit-to-Celsius converter to find the equivalent Celsius temperature.

Estimated Nutrition Information (Cake with Frosting)

  • Servings: 16
  • Calories: 512 per serving
  • Fat: 22.9 g
  • Protein: 6.1 g
  • Carbohydrates: 73.1 g

    • Nutrition information is an estimate and may vary depending on the ingredients and brands used.

Bottom of Recipe

How Long Will This Carrot Cake Last?

Because this cake is covered with cream cheese frosting, store it covered in the refrigerator and enjoy it within five days.

Honestly, it may not last that long! I made this cake for my mom’s birthday, and even my dad—who usually turned 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

You can make this carrot cake with either fresh or dehydrated carrots:

  • Fresh carrots: Use 3 cups of finely grated carrots, loosely packed. Do not squeeze out their natural moisture.
  • Dehydrated carrots: Cover approximately 1 1/2 cups of dried grated carrots generously with hot water and soak until tender. Drain thoroughly without squeezing them completely dry, then measure 3 cups for the cake.

Both versions produce a moist, flavorful cake, so use whichever type of carrots you have available.

Does Carrot Type Matter? Here’s What to Expect

orange, purple, and white carrots on a white background

Orange carrots are the familiar choice for carrot cake and give it its traditional color. Yellow or white carrots can also be used, although their flavor and color may be less noticeable in the finished cake.

Purple carrots work too, but they may add darker streaks or alter the color of the crumb. Some purple varieties are orange inside, so the final appearance will depend on the carrots you use.

Whatever the variety, grate the carrots finely so they distribute evenly throughout the batter.

Grating Carrots for the Best Cake Texture

  1. Wash and trim the carrots. Peel them if you prefer, especially if the skins are thick or rough.
  2. Grate them finely using the small holes of a box grater or the grating attachment on a food processor.
  3. Keep the natural moisture. Freshly grated carrots can go directly into the batter without being squeezed dry.
  4. Measure after grating. Carrots vary considerably in size, so continue grating until you have 3 loosely packed cups.

Finely grated carrots distribute more evenly and help give the cake its soft, moist texture.


Want More Meals Made With Dehydrated Food?

20 Taste-Tested Easy Recipes eBook or Paperback

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Recipes include pizza, shepherd’s pie, beef stew, cauliflower soup and mash, carrot soup, carrot cake, cranberry-pineapple pie, and more.

Fresh-ingredient amounts are included, too.

See All 20 Recipes


Want More Carrot Recipes?

Carrot soup in a square bowl with chopped parsley

Put fresh or dehydrated carrots to work in a warming bowl of carrot soup with a tangy secret ingredient.

You can also try this creamy sweet potato and carrot soup for another easy way to use carrots in a comforting meal.

Frequently Asked Questions About Carrot Cake

Can I use dehydrated carrots instead of fresh?

Yes. Cover approximately 1 1/2 cups of dehydrated grated carrots generously with hot water and soak until tender. Drain them thoroughly without squeezing them completely dry, then measure 3 cups for the recipe.

How long does carrot cake with cream cheese frosting last?

Keep the cake covered in the refrigerator and enjoy it within five days. Do not leave cream-cheese-frosted cake sitting at room temperature for extended periods.

Can I freeze this carrot cake?

Yes. Chill the cake first so the frosting becomes firm, then wrap individual slices carefully and place them in an airtight freezer container. Thaw the slices in the refrigerator before serving.

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

Use the small holes of a box grater or the grating attachment on a food processor. Measure 3 loosely packed cups after grating, and do not squeeze out the carrots’ natural moisture.

Can I make the cake without walnuts?

Yes. You can leave out the walnuts without changing the other ingredient amounts. The finished cake will still be moist, but it will not have the added crunch.

Whether you use freshly grated carrots or rehydrate some from your pantry, this cake is a delicious reminder that dehydrated ingredients aren’t limited to soups and emergency meals.

For more ways to put dried food to good use, grab your free 5 Free Dried Food Recipes That Actually Taste Great PDF below—featuring carrot soup, minestrone, split pea soup, spicy beef jerky, and even banana cinnamon rolls.

5 Easy Dried Food Recipes free PDF

5 Free Dried Food Recipes
That Actually Taste Great

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

← Get your free copy now!

5 Free Dried Food Recipes
That Actually Taste Great

5 Easy Dried Food Recipes free PDF

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

Get your free copy now!

More From Easy Food Dehydrating

More From Easy Food Dehydrating


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