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Best Carrot Cake Ever

Experience the rich, moist flavors of this delightful carrot cake, perfectly balanced with hints of cinnamon and nutmeg, and topped with a creamy frosting.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Standard flour for baking.
  • 2 cups granulated sugar Provides sweetness.
  • 2 teaspoons baking soda Leavening agent.
  • 2 teaspoons baking powder Another leavening agent.
  • 1 teaspoon ground cinnamon Adds warmth and spice.
  • 1 teaspoon ground nutmeg Enhances flavor complexity.
  • 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
  • 1 cup vegetable oil Keeps the cake moist.
  • 4 large eggs Binds the ingredients.
  • 1 teaspoon vanilla extract Adds flavor.
Main Ingredients
  • 2 cups finely grated carrots About 4 medium carrots.
  • 1 cup crushed pineapple, drained Adds moisture and sweetness.
  • 1 cup chopped walnuts or pecans Optional for added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, spices, and salt until well combined.
  3. In another bowl, beat the eggs and sugar until combined. Slowly add in the vegetable oil and vanilla extract, mixing until smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix!
  5. Gently fold in the grated carrots, crushed pineapple, and nuts, if using, until evenly distributed.
Baking
  1. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake for 40 to 45 minutes, or until a toothpick comes out clean.
  2. Once baked, let the cakes cool in the pans for 10 minutes before removing them to wire racks to cool completely.
Frosting
  1. After the cakes are completely cool, generously spread a layer of cream cheese frosting between the layers and on top.

Notes

For cream cheese frosting: Mix together 8 oz cream cheese (softened), 1/2 cup unsalted butter (softened), 4 cups powdered sugar, and 1 teaspoon vanilla extract. Store leftovers in an airtight container in the fridge for up to a week.