Description
Indulge in the ultimate carrot cake experience with this recipe for The Best Carrot Cake Ever. Moist, flavorful, and topped with a luscious cream cheese frosting, this classic dessert is perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 3/4 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded sweetened coconut (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3–3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C) and prepare cake pans. Whisk together dry ingredients in a bowl.
- Mix Wet Ingredients: Beat sugars and oil, then add eggs one at a time. Stir in vanilla.
- Combine: Gradually mix dry ingredients into wet, then fold in carrots, pineapple, nuts, and coconut.
- Bake: Pour batter into pans and bake until a toothpick comes out clean. Cool before frosting.
- Make Frosting: Beat cream cheese and butter, add vanilla and salt, then mix in powdered sugar until smooth. Frost cake.
Notes
- For a layer cake, double the frosting recipe for generous coverage.
- Cake can be made a day ahead—store covered in the fridge. Bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 340mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
