Outback Steakhouse Carrot Cake Recipe

Hey, Welcome to the Outback Steakhouse Carrot Cake Recipe. Outback Steakhouse Carrot Cake is a rich, moist dessert loaded with carrots, warm spices, and topped with creamy frosting—just like the restaurant favorite.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 10 Slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

2 cups all-purpose flour
1¼ cups granulated sugar
½ cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon powder
½ teaspoon nutmeg
½ teaspoon salt
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots
½ cup crushed pineapple drained
½ cup chopped walnuts optional

Equipment

Mixing bowls
Hand mixer or whisk
Measuring cups and spoons
Box grater
9-inch cake pan
Spatula
Cooling rack

Method

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F and grease your cake pan. I usually line the bottom with parchment paper for easy release.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.

Step 3: Combine Wet Ingredients

In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and creamy.

Step 4: Add Carrots and Mix-ins

Fold in the grated carrots, crushed pineapple, and walnuts gently. This is where the cake gets its signature moisture.

Step 5: Bake the Cake

Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.

Step 6: Cool and Frost

Let the cake cool completely before spreading cream cheese frosting generously on top.

Notes

I love serving this carrot cake slightly chilled with a hot cup of coffee or tea.