I love carrot cake, and so does everyone in my family. In the past I have made carrot cakes from the box because it seems so much easier, but one of the kids has a nut allergy so anything that has been produced on equipment that processes tree nuts is out – that includes many cake mixes. The ones that are nut free use something called “carrot flavored pieces” and that just seems wrong to me.
Secret Carrot Cake Ingredient
With the tree nut allergies it’s just safer to make my own cakes and cookies. The good news is that by making my own cake I know exactly what is going into my cake and my family. No preservatives, additives, or any of the other ingredients used to increase shelf life. Plus, making my own with fresh carrots and my secret ingredient makes for a carrot cake that is bursting with carroty flavor. Instead of using vegetable oil, I use mayonnaise. It makes the cake so much more moist and adds just a slight zing to the flavor. Don’t worry, you can’t taste the mayo, but it does add another layer of flavor.
Another key to the Best EVER Carrot Cake Recipe is using fresh carrots. I considered purchasing carrot sticks, but those are larger than I want in this recipe. I don’t want friends and family to have to chew their cake like it was a piece of meat. I used the smaller grate side on my grater, but that’s just personal preference.
The Best EVER Carrot Cake Recipe
If you like carrot cake, you’re going to love this carrot cake. It truly is the best EVER carrot cake recipe. If you’re of that ilk, you can add raisins and walnuts – like most carrot cake recipes call for, but we’re not a raisin in carrot cake kind of family, and obviously nuts are out of the question.
I recommend lining the bottom of the pans with parchment paper, this makes the cake come out of the pan so much easier, which makes for a better looking cake for decorating.