Best Carrot Cake Ever
Ingredients:
For the Cake:
2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
1 tsp baking powder
1½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup (240ml) vegetable oil (or melted coconut oil)
4 large eggs
2 cups (about 220g) finely grated carrots
1 cup (100g) chopped walnuts or pecans (optional)
½ cup (100g) crushed pineapple, drained
1 tsp vanilla extract
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3½ cups (440g) powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions:
Prep:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans (or line with parchment paper).
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix Wet Ingredients:
In another bowl, beat the eggs, then mix in the oil and vanilla. Stir in the grated carrots, pineapple, and nuts if using.
Combine:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix!
Bake:
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make Frosting:
Beat the cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy.
Assemble:
Frost the top of one cake layer, place the second layer on top, then frost the top and sides.
Optional:
Decorate with extra chopped nuts or shredded coconut!
Tips:
Even better next day: This cake tastes even better after a day once the flavors meld.
More moist: Add ½ cup applesauce if you like it extra moist.
Spice it up: Add a pinch of cloves for a deeper spice flavor.