Here’s a truly incredible carrot cake recipe — super moist, loaded with warm spices, and topped with rich cream cheese frosting. Whether you’re baking for a celebration or just because, this is a showstopper.
🥕 Best Carrot Cake Ever
🍽️ Serves: 12 | 🕒 Total Time: 1 hour 15 minutes
🧁 Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 1 ¼ cups vegetable oil (or melted coconut oil)
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots (about 5–6 medium carrots)
- 1 cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
- ½ cup raisins (optional, soaked in warm water then drained)
For the Cream Cheese Frosting:
- 8 oz cream cheese (room temperature)
- ½ cup (1 stick) unsalted butter (room temperature)
- 3 ½ cups powdered sugar (sifted for smoothness)
- 1 ½ tsp vanilla extract
- Pinch of salt
👨🍳 Instructions
1. Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line with parchment circles.
2. Mix Dry Ingredients:
- In a large bowl, whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Mix Wet Ingredients:
- In another bowl, beat sugars, oil, eggs, and vanilla until smooth and creamy.
4. Combine & Fold:
- Add the wet ingredients into the dry ingredients and mix just until combined.
- Fold in grated carrots, pineapple, and any add-ins (nuts, coconut, raisins).
5. Bake:
- Divide batter evenly between pans.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. Make the Frosting:
- Beat cream cheese and butter until fluffy.
- Add vanilla and a pinch of salt.
- Gradually beat in powdered sugar until smooth.
7. Assemble:
- Frost the top of one cake layer.
- Place the second layer on top, then frost the top and sides.
- Decorate with extra chopped nuts or carrot curls if desired.
🌟 Tips for Success
- Use freshly grated carrots for the best texture (pre-shredded ones are too dry).
- Cake is even better the next day — keeps well refrigerated and moist!
- For a sheet cake version: bake in a 9×13 pan for 40–45 minutes.
Would you like a version of this that’s gluten-free, dairy-free, or uses honey/maple syrup as sweetener?