Name: Amish Carrot Cake Recipe – Stays Fresh 5 Days
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups finely grated carrots; 2 cups sugar; ½ cup vegetable oil; 2 teaspoons baking soda; 3 large eggs; 1 cup crushed pineapple, drained; 1 cup Amish sourdough starter; 2 teaspoons vanilla extract; 2 teaspoons ground cinnamon; 1 cup chopped nuts (walnuts or pecans recommended); 1 cup shredded coconut; ½ teaspoon salt; 4 ounces cream cheese, softened; ½ cup salted butter, softened; 1 ¾ cups powdered sugar; 1 teaspoon vanilla extract

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Amish carrot cake recipe is a rich, moist cake made with grated carrots, crushed pineapple, nuts, coconut, and a touch of sourdough starter.

My addiction to this Amish carrot cake recipe started after making it several times and noticing how the flavors meld beautifully.

I made this Amish carrot cake recipe multiple times, sometimes adding extra cinnamon or swapping nuts for pecans. This recipe allows room for small personal modifications while keeping the classic taste intact.

I will now show step-by-step how to make this Amish carrot cake recipe, sharing my approach and tips for a delicious, tender result.

Table of Contents

About This Amish Carrot Cake Recipe

Amish carrot cake recipe has a rich, moist texture with a natural sweetness from grated carrots and crushed pineapple. The warm flavor of cinnamon blends with subtle hints of vanilla, while the nuts add a gentle crunch in every bite.

Shredded coconut provides a delicate chewiness that complements the softness of the cake. The cream cheese frosting brings a tangy, smooth contrast, balancing the sweetness perfectly.

Each slice melts in the mouth, with a comforting, slightly spiced flavor that lingers pleasantly, making it a decadent yet wholesome dessert that feels homemade and heartwarming.

How To Prepare Amish Carrot Cake Recipe?

Preparation Time: 25 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 20 minutes

Course: Dessert

Cuisine: American

Yield: 16 servings

Kitchen Utensils

Large mixing bowl
Medium mixing bowl
Measuring cups and spoons
Electric mixer or whisk
Spatula
9×13 inch baking pan
Parchment paper
Cooling rack

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups finely grated carrots
2 cups sugar
½ cup vegetable oil
2 teaspoons baking soda
3 large eggs
1 cup crushed pineapple, drained
1 cup Amish sourdough starter
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 cup chopped nuts (walnuts or pecans recommended)
1 cup shredded coconut
½ teaspoon salt

For the Frosting:

4 ounces cream cheese, softened
½ cup salted butter, softened
1 ¾ cups powdered sugar
1 teaspoon vanilla extract

Instructions

1. Start by heating the oven to 350°F (175°C). Prepare your pan by greasing it and lightly dusting with flour or you can line it with parchment paper for easier removal later.

2. Take a bowl and put in the flour, baking soda, cinnamon, and salt. Mix these ingredients together and set them aside.

3. In another bowl, whisk the eggs with the sugar and oil until the mixture looks smooth. Add the vanilla, crushed pineapple, and Amish sourdough starter, stirring until everything is combined.

4. Slowly add the dry ingredients to the wet mixture, stirring gently so that the batter comes together without becoming too dense.

5. Carefully fold in the grated carrots, nuts, and shredded coconut, making sure they are evenly distributed.

6. Pour the batter into the prepared pan and spread it out evenly. Place it in the oven and bake for about 40–50 minutes. Check by inserting a toothpick in the center; it should come out clean when the cake is ready. Let the cake cool in the pan on a wire rack until it reaches room temperature.

7. For the frosting, beat the softened cream cheese and butter until smooth. Slowly add powdered sugar and vanilla, continuing to beat until the frosting is light and fluffy.

8. Once the cake has cooled completely, spread the frosting over the top. You can sprinkle extra nuts or coconut on the frosting if you like. Cut the cake into pieces and enjoy.

Notes: Using drained pineapple prevents the cake from becoming too soggy. The Amish sourdough starter adds a subtle tang and moist texture; if unavailable, you can substitute with ½ cup plain yogurt.

Nutritional Amount Amish Carrot Cake Recipe

Nutrition	Amount
Calories	420 kcal
Protein	5 g
Carbohydrates	60 g
Sugar	40 g
Fat	18 g
Saturated Fat	6 g
Fiber	3 g
Sodium	220 mg

Why Peoples Like Amish Carrot Cake Recipe?

People like Amish carrot cake recipe for its moist texture and rich flavor from grated carrots and crushed pineapple. The addition of Amish sourdough starter gives a subtle tang that balances sweetness.

Warm cinnamon and the crunch of nuts create depth in every slice. Cream cheese frosting adds a creamy, smooth finish that complements the cake’s spiced layers.

Many enjoy making small modifications, such as extra coconut or nuts, to personalize it. The cake’s tender crumb and slightly dense structure make it memorable and comforting for gatherings or casual desserts.

Why My Recipe Works

My Amish carrot cake recipe works because it creates a moist, flavorful cake every time. Grated carrots and crushed pineapple naturally sweeten and soften the batter, while the Amish sourdough starter adds a subtle tang that deepens the flavor.

Cinnamon, vanilla, and a pinch of salt enhance the taste without overpowering it. Nuts and shredded coconut provide texture and interest, creating a satisfying bite.

The cream cheese frosting adds a smooth, slightly tangy finish that balances sweetness. Careful mixing and proper baking ensure the cake rises evenly and stays tender, making this recipe consistently successful.

Serving Suggestions

Serve the Amish carrot cake recipe chilled or at room temperature for the best texture. Cut into squares or wedges and place on a dessert plate.

Top each slice with a small dollop of extra cream cheese frosting or a sprinkle of chopped nuts for added crunch. Pair the cake with a cup of coffee, tea, or a glass of cold milk to complement the spiced flavors.

For a festive touch, add a few toasted coconut flakes or a light dusting of cinnamon on top. This Amish carrot cake recipe also works well as a dessert for gatherings or special occasions.

Nutrition Benefits Of Amish Carrot Cake Recipe

1. Carrots provide vitamins and fiber: Carrots are rich in beta-carotene, which your body converts into vitamin A. This supports eye health, immune function, and skin health. They also add dietary fiber, which helps digestion.

2. Nuts offer healthy fats and protein: Adding walnuts or pecans supplies heart-healthy unsaturated fats, protein, and minerals like magnesium and phosphorus. They also give the cake a satisfying texture.

3. Coconut adds texture and nutrients: Shredded coconut contains fiber, a small amount of protein, and medium-chain triglycerides (MCTs), which can provide a quick source of energy.

4. Pineapple adds natural sweetness and vitamin C: Crushed pineapple naturally sweetens the cake while providing vitamin C and antioxidants, supporting immunity and overall health.

5. Eggs and dairy contribute protein and calcium: Eggs and cream cheese (in the frosting) provide protein, calcium, and other essential nutrients like vitamin B12, which are important for bone and muscle health.

Expert Baking Tips

1. Grate the carrots finely so they blend smoothly into the batter and keep the cake moist. Large chunks can make the texture uneven.

2. Drain the pineapple well to avoid excess moisture that could make the cake too soggy. Pat it lightly with a paper towel if needed.

3. Measure flour carefully by spooning it into your cup and leveling it off. Too much flour can make the cake dry.

4. Mix dry and wet ingredients gently to avoid overworking the batter, which keeps the cake tender.

5. Toast the nuts lightly before adding them to enhance flavor and crunch.

6. Cool the cake completely before frosting so the cream cheese frosting stays smooth and doesn’t melt or slide off.

Additions To Make More Delicious

➤ Crystallized Ginger: Finely chop and fold into the batter for subtle, zesty warmth that complements the cinnamon and carrots.

➤ Orange Zest: Add fresh orange zest to the batter or frosting to give a bright, citrusy flavor that balances the sweetness.

➤ Caramel Drizzle: Drizzle homemade or store-bought caramel over the frosted cake for extra richness and a gooey, indulgent touch.

➤ Toasted Nuts: Lightly toast walnuts, pecans, or almonds before mixing in or sprinkling on top. This enhances their flavor and adds crunch.

➤ Raisins or Dried Cranberries: Fold in a handful of raisins or cranberries for bursts of chewiness and natural sweetness throughout the cake.

Is Amish Carrot Cake Recipe Best Comfort Food?

Amish carrot cake recipe can be considered one of the best comfort foods because of its rich, moist texture and warm, spiced flavor.

The combination of grated carrots, cinnamon, and crushed pineapple creates a naturally sweet, tender cake that feels homey and satisfying.

Cream cheese frosting adds a creamy, slightly tangy layer that enhances the indulgence. Nuts and coconut provide texture, making each bite interesting.

The familiar, nostalgic taste often reminds people of homemade desserts and family gatherings, giving a sense of warmth and emotional comfort that makes it more than just a cake.

FAQs About Amish Carrot Cake Recipe

Can I make Amish carrot cake without sourdough starter?

Yes, plain yogurt, buttermilk, or even applesauce can replace the sourdough starter. These alternatives help keep the cake moist and tender while adding a subtle tang, though the flavor will be slightly different from traditional Amish versions.

Can I use other nuts?

Yes, walnuts and pecans are classic, but almonds, hazelnuts, or even pistachios can add unique flavor and crunch. Lightly toasting the nuts enhances aroma and makes the cake more flavorful.

Can it be made gluten-free or healthier?

Yes, gluten-free flour blends work well. For a healthier twist, reduce sugar slightly, use whole wheat flour, or add extra grated carrot and shredded coconut to increase fiber and nutrients.

Is draining pineapple necessary?

Yes, draining crushed pineapple prevents excess moisture that could make the cake dense or soggy. Patting it dry slightly with a paper towel works well for consistent texture.

Can I make smaller portions or cupcakes?

Absolutely. Baking in muffin tins produces individual servings that are great for parties or gifts. Baking time reduces to around 20–25 minutes; check with a toothpick for doneness. Frost individually or pipe frosting for a decorative touch.

Storage Instructions For Amish Carrot Cake Recipe

Store the Amish carrot cake recipe properly to maintain freshness and flavor. Unfrosted cake can be kept at room temperature in an airtight container for up to 2 days.

Once frosted, place the cake in the refrigerator, covered tightly with plastic wrap or in a sealed container, where it will stay fresh for up to 5 days.

For longer storage, wrap unfrosted cake layers in plastic wrap and aluminum foil, and then freeze for up to 2 months. Thaw frozen cake in the refrigerator before frosting or serving. Sliced portions should also be refrigerated in a sealed container for up to 4 days.

Conclusion

This Amish carrot cake recipe brings together sweet carrots, crushed pineapple, nuts, coconut, and a hint of cinnamon for a moist, flavorful dessert.

The cream cheese frosting adds a tangy, creamy finish that complements the cake perfectly. I make this recipe for special occasions and family gatherings, and every time I bake it, I enjoy the process and the delicious results.

I often add small personal touches, like extra cinnamon or toasted nuts, to make it my own. I hope you try this Amish carrot cake recipe and enjoy it as much as I do.

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