Bunny’s Garden Carrot Cake

Cook Time 1 hour 10 minutes
Course Desserts and Bread


  • 12" Large Skillet
  • 1 Quart Saucepan


  • Parchment paper
  • Vegetable oil spray
  • 1 ½ cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • 1 teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 eggs room temperature slightly beaten
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla
  • cup cooked shredded carrots* see instructions below
  • 1-8 oz. can of crushed pineapple in its own juice drained
  • ¾ cup chopped walnuts toasted in a 350 degree F oven for 8 minutes-optional
  • ¾ cup golden raisins


*Shredded Carrots: Fresh carrots are the best.

  • Wash, peel, and cut 3-4 small carrots into one-inch rounds.
  • Place the carrots in your 1 Quart Saucepan.
  • Rinse the carrots in the pan and pour out any excess liquid.
  • Cover pan and place over medium heat.
  • Cook until steam just begins to escape from under the lid, about 5 minutes
  • Spin the lid to engage the vapor seal. Immediately reduce heat to low.
  • Cook for 8 minutes. Remove pan from heat. Allow the pan to rest, covered for 4 minutes. Carrots should be soft but not mushy.
  • Cool the carrots.
  • Shred carrots in a food processor using the pulse option several times.

Carrot Cake

  • Sift together the flour, sugar, cinnamon, baking soda, and kosher salt in a large bowl. Stir to combine.
  • Stir the walnuts and raisins into the flour mixture and then set aside.
  • Whisk together the eggs and oil in a medium bowl. Add the vanilla, shredded carrots, and pineapple. Stir to combine.
  • Fold the wet mixture into the dry mixture just enough to combine. Do not over mix.
  • Pour the batter into the cold skillet pan. Cover the pan and place on low heat.
  • Spin the lid to engage the vapor seal. Cook on low temperature for approximately 20-25 minutes.
  • Check the doneness of the cake by removing lid and inserting a toothpick into the center of the cake. The toothpick should come out clean. Remove the pan from the heat and allow it to sit, covered for 15-20 minutes.
  • Remove the lid and allow the cake to rest for 10 minutes uncovered. The top of the cake will be very moist but not raw. Run a blade, if necessary, around edge of pan to free the sides of the cake.
  • Remove the cake from the pan by placing a cooling rack over the sauté pan. Invert cake onto cooling rack. Allow cake to cool.
  • Serve by itself, with a sprinkle of powdered sugar, or frost with our decadent Buttery Cream Cheese Frosting.


Tip: I keep a collection of toasted nutmeats handy: walnuts, pecans, macadamias, etc. They stay fresh in the freezer for months and will be ready to use whenever you need them.
Keyword cake, carrot