Best Carrot Cake Ever
🧁 Makes: 9x13-inch cake (or 2 9-inch round cakes)
⏱ Time: 30 min prep | 30–35 min bake | 1 hour chill time for frosting
📝 Ingredients
Carrot Cake:
2 cups (240g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger (optional)
4 large eggs
1 1/2 cups (300g) granulated sugar
1/2 cup (100g) packed light brown sugar
1 cup (240ml) vegetable oil
2 tsp vanilla extract
3 cups (360g) finely grated carrots
1/2 cup (60g) crushed pineapple, drained
1/2 cup (60g) walnuts or pecans, chopped (optional)
1/2 cup (60g) raisins (optional)
Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
2 tsp vanilla extract
Pinch of salt
👩🍳 Instructions
1. Preheat oven:
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish or two 9-inch round cake pans. You can also line them with parchment paper for easy removal.
2. Make the carrot cake batter:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat the eggs, granulated sugar, and brown sugar together until light and fluffy.
Gradually add the vegetable oil and vanilla extract, beating until smooth.
Stir in the dry ingredients, mixing just until combined.
Fold in the grated carrots, pineapple, walnuts, and raisins (if using). Make sure everything is well incorporated.
3. Bake the cake:
Pour the batter into the prepared baking dish or divide it evenly between the two round cake pans.
Bake for 30–35 minutes (check for doneness by inserting a toothpick into the center—if it comes out clean, it’s ready!).
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the cream cheese frosting:
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing until fluffy.
Stir in the vanilla extract and a pinch of salt.
5. Frost the cake:
Once the cake is completely cooled, spread the cream cheese frosting over the top. If you're making a layered cake, frost between the layers and the top, creating a smooth finish.
Optional: Decorate with extra chopped walnuts, a light dusting of cinnamon, or shredded coconut on top.
✨ Optional Add-ins:
Shredded coconut: Add 1/2 cup of shredded coconut to the batter for an extra tropical flavor.
Caramel drizzle: Drizzle some caramel sauce over the frosted cake for added sweetness and depth of flavor.
More nuts: If you love walnuts or pecans, feel free to sprinkle more on top of the frosting for crunch.
💡 Tips for the Best Carrot Cake:
Use fresh, finely grated carrots for the best texture. Pre-grated carrots may be too dry.
Drain the pineapple well to prevent the batter from being too wet.
If you're making a layered cake, you can also frost the sides for a beautiful finished look.
Let the cake rest in the fridge for a few hours (or overnight) to allow the flavors to meld together for an even richer taste!