Best Ever Carrot Cake Recipe

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Here’s the ultimate Best Ever Carrot Cake Recipe – a moist, flavorful cake with a perfect blend of spices, carrots, and a creamy cream cheese frosting!

Ingredients:

For the Carrot Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 ¼ cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 3 cups grated carrots (about 5-6 medium carrots)
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup shredded coconut (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 2 tbsp heavy cream (to adjust consistency)

Optional Garnishes:

  • Chopped walnuts or pecans
  • Shredded coconut
  • Carrot decorations

Instructions:

Make the Carrot Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Add carrots and pineapple: Stir in the grated carrots and crushed pineapple until evenly distributed.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined (do not overmix). If desired, fold in the chopped nuts and shredded coconut.
  6. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Make the Cream Cheese Frosting:

  1. Beat cream cheese and butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Add powdered sugar: Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until fully incorporated.
  3. Add vanilla and cream: Mix in the vanilla extract and heavy cream. If the frosting is too thick, add more cream 1 tablespoon at a time until you reach your desired consistency.

Assemble the Carrot Cake:

  1. Layer the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top.
  2. Add the second layer: Place the second cake layer on top, then frost the top and sides of the cake with the remaining frosting.
  3. Decorate: Garnish the cake with chopped nuts, shredded coconut, or carrot decorations as desired.
  4. Chill and serve: For best results, refrigerate the cake for about 30 minutes before serving to allow the frosting to set.

This Best Ever Carrot Cake is a crowd-pleaser, with its perfectly spiced, moist cake and creamy, tangy cream cheese frosting. Perfect for celebrations, holidays, or whenever you want a comforting slice of cake!

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