The Best Carrot Cake Ever
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
1 ½ cups granulated sugar
½ cup light brown sugar, packed
1 cup vegetable oil
½ cup unsweetened applesauce (for extra moisture)
4 large eggs
2 tsp pure vanilla extract
3 cups freshly grated carrots (not pre-shredded)
1 cup raisins (soaked in hot water for 10 minutes, then drained)
¾ cup crushed pineapple, drained (optional but recommended)
1 cup chopped toasted pecans or walnuts (optional)
For the Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter, softened
16 oz cream cheese, softened
6 cups powdered sugar
2 tsp vanilla extract
Pinch of salt
Preparation
1. Prepare the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, beat together sugar, brown sugar, oil, and applesauce. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
Fold the dry ingredients into the wet until just combined.
Gently stir in the shredded carrots, raisins, pineapple (if using), and nuts (if using).
Divide batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
Cool in pans 10 minutes, then transfer to wire racks to cool completely.
2. Make the Cream Cheese Frosting:
In a stand mixer or large bowl, beat butter and cream cheese until smooth and creamy.
Gradually add powdered sugar, beating until fluffy.
Add vanilla and a pinch of salt. Beat until combined and silky.
3. Assemble the Cake:
Level cakes if needed.
Place one layer on a cake stand. Spread a generous layer of frosting.
Repeat with second and third layers.
Frost the outside and top of the cake. Pipe decorative swirls on top if desired.
Press chopped pecans or more raisins onto the sides for texture and flair.