Carrot Cake

Recipes

Apr 12

Written By Jennifer Minyard

High Altitude Carrot Cake (Ultra Moist, Perfectly Set & Never Gummy)

Carrot cake should be deeply moist, softly spiced, and sturdy enough to hold layers—not dense, greasy, or sunken in the center.

At high altitude, carrot cake is especially tricky. The added moisture from shredded carrots, combined with lower air pressure, often leads to cakes that rise too fast, bake unevenly, or collapse into a gummy middle.

This high altitude carrot cake recipe is tested at 5,000+ feet and delivers a tender 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
Oil-rich batters can collapse before setting
Spices and sugars brown faster

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 slightly to 2 3/4 cups to support the moisture-heavy 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 : Preheat oven to 365°F (185°C). Grease and flour pans or line with parchment.

2. Mix Sugars & Oil : Whisk 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. Build the 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 rack to cool fully before frosting.

Simply Altitude Pro-Tips

Drain the Carrots: Excess moisture is the #1 cause of gummy carrot cake at altitude.

Oil Over 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, make sure to check out our High Altitude Baking Made Simple page. It’s the ultimate resource for mastering the science of mountain baking, featuring my master adjustment charts and troubleshooting tips for every elevation.