Carrot cake has become a classic dessert loved by many for its balance of sweetness, texture, and richness. This recipe for the best carrot cake ever brings together a perfect blend of spices, grated carrots, and nuts, topped with a creamy and tangy cream cheese frosting. It’s a moist, flavorful, and irresistible cake that will impress anyone who tries it. Ideal for birthdays, celebrations, or just a cozy treat, this carrot cake is sure to become your go-to recipe.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 4 large eggs, at room temperature
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 minutes.
- Gradually add the oil and vanilla extract to the egg mixture, beating until fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the grated carrots, crushed pineapple, walnuts, and coconut (if using). The batter should be thick and chunky.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
- While the cakes cool, prepare the frosting. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, and continue to beat until smooth and fluffy. Add the vanilla extract and salt, and mix until well combined.
- Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of frosting on top.
- Place the second layer of cake on top and spread more frosting over the top and sides of the cake.
- Garnish with extra chopped walnuts or pecans, if desired. Slice and serve your delicious carrot cake.
This carrot cake is moist, flavorful, and full of spice, with a smooth, rich cream cheese frosting that ties it all together. Whether it’s for a special occasion or just a simple afternoon treat, this recipe will surely become a favorite. Enjoy the combination of tender cake, zesty pineapple, crunchy nuts, and the perfect balance of sweetness and tang!