This carrot cake is an absolute showstopper, combining the perfect balance of moist texture, rich spices, and sweet carrots. Topped with a luxurious cream cheese frosting, it’s a classic dessert that’s sure to impress at any gathering. The inclusion of pineapple, nuts, and coconut adds a delightful twist, making it the best carrot cake you’ll ever taste!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- ¾ cup shredded sweetened coconut (optional)
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional, for creamier frosting)
Instructions:
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking dish.
- Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Wet Ingredients: In another large bowl, whisk the oil, eggs, granulated sugar, brown sugar, and vanilla extract until well combined and smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in Carrots and Extras: Gently fold in the grated carrots, crushed pineapple, coconut, and nuts (if using).
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes for the round pans (or 40-45 minutes for the 9×13-inch pan) until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for about 10 minutes, then remove and transfer them to a wire rack to cool completely.
For the Frosting:
- Cream the Base: In a medium bowl, beat together the softened cream cheese and butter until light and fluffy.
- Add Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and heavy cream (if using) to adjust the consistency and creaminess.
- Frost the Cake: Once the cake has completely cooled, frost the top of one layer, then place the second layer on top and frost the entire cake. For a 9×13-inch cake, simply frost the top.
- Optional Garnish: Decorate the cake with additional chopped nuts or shredded coconut for a beautiful finish.
- Chill and Serve: Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set. Enjoy the best carrot cake ever!
This ultimate carrot cake is ideal for birthdays, holidays, or any occasion that calls for a delightful dessert with a perfect blend of spices and sweetness.