Carrot cake lovers, rejoice! This is the ultimate carrot cake recipe—moist, flavorful, and topped with a decadent cream cheese frosting. Packed with freshly grated carrots, warm spices, and just the right amount of sweetness, this cake is a guaranteed crowd-pleaser. Whether you’re celebrating a special occasion or just craving a delicious treat, this recipe will not disappoint.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots (about 4–5 medium carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
For Garnish (Optional):
- Additional chopped nuts
- Shredded coconut
- Carrot-shaped fondant decorations
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- 9-inch round cake pans (2)
- Parchment paper
- Cooling racks
- Offset spatula
Instructions
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots, crushed pineapple, nuts, and raisins (if using).
2. Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Cream Cheese Frosting:
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and beat until well combined. Stir in the vanilla extract.
4. Assemble the Cake:
- Place one cake layer on a serving plate and spread a thick layer of cream cheese frosting on top.
- Add the second cake layer and frost the top and sides of the cake.
5. Add Garnish:
- Decorate the cake with chopped nuts, shredded coconut, or carrot-shaped fondant decorations for a festive touch.
Tips
- Use freshly grated carrots for the best texture and flavor. Pre-shredded carrots are too dry for this recipe.
- Make sure your cream cheese and butter are at room temperature to achieve a smooth frosting.
- For a taller cake, double the recipe and use three or four layers.
This carrot cake recipe truly is the best ever—moist, flavorful, and irresistibly delicious! The combination of spiced cake, fresh carrots, and creamy frosting makes it a timeless classic that everyone will love. Perfect for birthdays, holidays, or just because, this cake is sure to impress. Happy baking!
Best Carrot Cake Recipe Ever! 🍰 Easy, Moist & Oh-So-Delicious
Discover the best carrot cake recipe ever! Moist, fluffy, and topped with creamy cream cheese frosting, this easy dessert is perfect for any occasion.
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- 9-inch round cake pans (2)
- Parchment paper
- Cooling racks
- Offset spatula
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots about 4–5 medium carrots
- 1 cup crushed pineapple drained
- 1/2 cup chopped pecans or walnuts optional
- 1/2 cup raisins optional
- For the Cream Cheese Frosting:
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 4 cups powdered sugar sifted
- 1 tsp vanilla extract
- For Garnish Optional:
- Additional chopped nuts
- Shredded coconut
- Carrot-shaped fondant decorations
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots, crushed pineapple, nuts, and raisins (if using).
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and beat until well combined. Stir in the vanilla extract.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a thick layer of cream cheese frosting on top.
- Add the second cake layer and frost the top and sides of the cake.
- Add Garnish:
- Decorate the cake with chopped nuts, shredded coconut, or carrot-shaped fondant decorations for a festive touch.
Leave a Reply