Best Carrot Cake Ever
Love carrot cake? 🥕 Try the Best Carrot Cake Ever – moist, flavorful, and topped with rich cream cheese frosting! Perfect for any occasion. 🎂
Equipment
- Mixing Bowl
- Whisk
- 9-inch Cake Pans
- Oven
- Cooling Rack
Ingredients
For the Cake
- 2 cups finely grated carrots about 4 medium carrots
- 2 cups all-purpose flour
- 1 cup vegetable oil or melted coconut oil
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 3 large eggs
- ½ cup crushed pineapple drained
- 1 teaspoon vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger optional
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans optional
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and crushed pineapple until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the grated carrots and nuts (if using) until evenly distributed.
- Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth and fluffy.
- Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Once the cakes have cooled, spread a generous layer of frosting over one cake layer. Place the second layer on top and frost the entire cake.
- Garnish with extra chopped nuts or a sprinkle of cinnamon if desired.
Notes
For a healthier version, swap half the oil with applesauce. To make cupcakes, reduce baking time to 18-22 minutes. Store the cake in an airtight container in the fridge for up to 5 days.