Carrot Cake

Recipes

Apr 12

Written By Jennifer Minyard

High Altitude Carrot Cake

Classic carrot cake should be moist, softly spiced, and sturdy enough to hold multiple layers—not dense, greasy, or with a sunken center.

At high altitude, carrot cake is especially tricky. The moisture from shredded carrots, combined with lower atmospheric pressure, can cause cakes to rise too quickly, bake unevenly, or collapse into a gummy center.

This high-altitude carrot cake recipe, produces a tender, evenly baked crumb, balanced sweetness, and clean slices—without sinking, greasiness, or underbaked centers.

The High-Altitude Science

Carrot cake contains more moisture than most cakes. At elevation:

Leavening expands too quickly
Moisture evaporates unevenly
Spices and sugars brown faster
Oil-rich batters can collapse before setting

The solution is controlled leavening, increased structure, and a slightly higher bake temperature to lock everything in place.

Carrot Cake Recipe

PREP TIME: 15 minutes COOK TIME: 40-45 minutes SERVINGS: 12

Leavening: Reduced to 1 1/2 teaspoons baking powder + 1/2 teaspoon baking soda to prevent over-rising and collapse.
Eggs: Increased to 4 large eggs for added structure and stability.
Flour: Increased to 2 3/4 cups to support the moisture-rich batter.
Liquid Control: Drained carrots and reduced added liquid to avoid a gummy crumb.
Oven Temperature: Increased to 365°F so the cake sets before excess expansion occurs.

Ingredients

1 cup neutral oil (vegetable or avocado)

1 1/2 cups granulated sugar

1/2 cup brown sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves (optional)

3 cups finely grated carrots, lightly packed and drained

1/2 cup crushed pineapple, well drained (optional)

3/4 cup chopped nuts or raisins (optional)

Directions

1. Prep Pans : Grease and flour pans or line with parchment. Preheat oven to 365°F (185°C).

2. Mix Sugars & Oil : Blend together oil, granulated sugar, and brown sugar until smooth and glossy.

3. Add Eggs & Vanilla : Add eggs one at a time, whisking well after each addition. Stir in vanilla.

4. Combine Dry Ingredients : In a separate bowl, whisk flour, baking powder, baking soda, salt, and spices.

5. Create Batter : Gently fold dry ingredients into the wet mixture until just combined.

6. Add Carrots & Mix-Ins : Fold in carrots, pineapple (if using), and any optional add-ins.

7. Bake : Divide batter evenly between pans. Bake 30–35 minutes, until a toothpick comes out clean or with a few moist crumbs.

8. Cool Completely : Cool in pans for 15 minutes, then turn out onto a wire rack to cool fully before frosting.

Simply Altitude Pro-Tips

Drain the Carrots: Too much moisture is the #1 cause of gummy carrot cake at altitude.
Use Oil instead of Butter: Oil stays liquid at cooler temperatures, keeping the cake moist without weakening structure.
Don’t Overmix: Overworking the batter activates gluten and leads to dense layers.
Cream Cheese Frosting Rule: Chill the cake layers before frosting for clean edges and stable stacking.

Explore More High-Altitude Baking

If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.