Best Carrot Cake

The Best Carrot Cake is a classic dessert that’s incredibly moist, packed with flavor, and topped with a luscious cream cheese frosting. The combination of warm spices, tender grated carrots, and a touch of sweetness makes this cake a crowd favorite for any occasion, from birthdays to holiday gatherings. Here’s how to make an unforgettable Carrot Cake that’s sure to impress!

Ingredients:

For the carrot cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar
• 1 cup vegetable oil (or canola oil)
• 2 tsp vanilla extract
• 3 cups finely grated carrots (about 4-5 medium carrots)
• 1/2 cup crushed pineapple, drained (optional, for extra moisture)
• 1 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, sifted
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Prepare the cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
• In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
• Add the oil and vanilla extract to the wet ingredients, mixing until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the grated carrots, pineapple (if using), nuts, and shredded coconut (if using), making sure everything is evenly distributed.

2. Bake the cake:

• Divide the batter evenly between the prepared cake pans and smooth the tops.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

3. Make the cream cheese frosting:

• In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
• Gradually add the powdered sugar, 1/2 cup at a time, beating until smooth and fluffy.
• Stir in the vanilla extract and a pinch of salt.

4. Assemble the cake:

• Once the cakes have completely cooled, place one layer on a serving platter.
• Spread a generous amount of cream cheese frosting over the top.
• Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
• Optionally, decorate the cake with additional chopped nuts, shredded coconut, or a sprinkle of cinnamon.

5. Serve and enjoy:

• Slice the cake and enjoy the rich, moist, and flavorful layers of carrot cake with the creamy frosting!

Tips:

• Storage: Store the cake in the fridge if you have leftovers, as the cream cheese frosting needs to be kept cool.
• Make it ahead: The cake can be made a day ahead, and it tastes even better the next day after the flavors have melded.
• Customize it: Feel free to adjust the add-ins like nuts, coconut, or even raisins to make the cake your own!

This Best Carrot Cake has everything you want in a carrot cake: tender texture, the perfect balance of spices, and a velvety cream cheese frosting. It’s a timeless favorite that will have everyone asking for seconds!

Is carrot cake a dessert you love, or are you thinking of trying this recipe for a special occasion?