The Best Carrot Cake
Ingredients:
For the Carrot Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 large eggs
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 cup vegetable oil (or canola oil)
2 teaspoons vanilla extract
3 cups finely grated carrots (about 4-5 medium carrots)
1 cup crushed pineapple, drained well
1/2 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions:
For the Carrot Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch baking dish.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Prepare the wet ingredients: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
Add the grated carrots and other mix-ins: Stir in the grated carrots, crushed pineapple, and optional nuts and coconut if you're using them.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, folding in gently with a spatula until just combined. Be careful not to overmix.
Pour the batter into the pans: Divide the batter evenly between the prepared cake pans or pour it into the 9x13-inch baking dish.
Bake: Bake for 30-35 minutes if using round pans, or 40-45 minutes for a 9x13-inch pan. The cake is done when a toothpick inserted into the center comes out clean.
Cool the cake: Let the cakes cool in the pans for 10-15 minutes, then remove from the pans and transfer to a wire rack to cool completely.
For the Cream Cheese Frosting:
Beat the cream cheese and butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Add powdered sugar and vanilla: Gradually add the powdered sugar, 1/2 cup at a time, until the frosting is smooth and fluffy. Stir in the vanilla extract and a pinch of salt.
Frost the cake: Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top (if using round pans), and frost the top and sides of the entire cake.
Serve:
Slice and enjoy the best carrot cake ever! It’s moist, packed with flavor, and perfectly balanced with the tangy cream cheese frosting.