The Best-Ever Carrot Cake Recipe

Carrot cake is a classic dessert that has delighted taste buds for generations. With its unique combination of spices and the natural sweetness of carrots, this cake stands out as a favorite for both celebrations and everyday indulgences. The allure of carrot cake lies not only in its delicious flavor but also in its moist texture and the rich cream cheese frosting that often crowns it. Whether you’re planning a special occasion or simply want to satisfy your sweet tooth, this recipe for the best-ever carrot cake is sure to impress.

Discover the secret to baking the best-ever carrot cake that’s moist, flavorful, and topped with rich cream cheese frosting. This classic dessert combines the natural sweetness of carrots with warm spices like cinnamon and nutmeg, making it irresistible for any occasion. Our step-by-step guide breaks down the key ingredients and techniques needed to achieve perfect results every time. Whether it's a celebration or a simple treat, impress your friends and family with this delightful cake!

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Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup vegetable oil

4 large eggs

3 cups grated carrots (roughly 6 medium carrots)

1 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)

1 cup raisins (optional)

1 teaspoon vanilla extract

Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (if needed for consistency)

Instructions

Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.

Combine Mixtures: Gradually pour the wet mixture into the dry mixture, stirring until just combined. Do not overmix.

Add Carrots and Extras: Gently fold in the grated carrots, crushed pineapple, nuts, and raisins (if using) until evenly distributed throughout the batter.

Pour and Bake: Divide the batter equally between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and continue mixing until creamy. Stir in vanilla extract. If the frosting is too thick, add milk a tablespoon at a time until your desired consistency is reached.

Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and spread frosting over the top and sides of the entire cake.

Decorate (optional): You can garnish with extra walnuts, shredded coconut, or carrot decorations for a festive look.

Slice and Serve: Cut into slices and enjoy your incredibly moist and flavorful carrot cake!

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices