Best Carrot Cake Recipe
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Servings: 12 slices
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Ingredients:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger (optional)
- 1 cup vegetable oil (or melted coconut oil)
- 1½ cups granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4–5 medium carrots)
- 1 cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2½ – 3 cups powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
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Instructions:
1. Make the Cake:
Preheat oven to 175°C / 350°F. Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
2. Mix dry ingredients:
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Mix wet ingredients:
In a separate large bowl, beat together oil, sugars, eggs, and vanilla until smooth.
4. Combine:
Add the dry mixture to the wet mixture and mix until just combined.
5. Fold in:
Stir in grated carrots, pineapple, nuts, and coconut if using.
6. Bake:
Divide batter evenly between pans and bake for 35–40 minutes, or until a toothpick comes out clean.
Cool completely before frosting.
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Make the Frosting:
- Beat cream cheese and butter together until smooth and fluffy.
- Add powdered sugar gradually, then vanilla and a pinch of salt. Beat until creamy and spreadable.
Assemble the Cake:
- Spread frosting between layers and over the top and sides.
- Decorate with extra chopped nuts or a sprinkle of cinnamon if desired.
Tips:
- Cake layers can be made 1 day ahead and kept covered at room temperature.
- Chill the frosted cake for cleaner slices.
- Add raisins for extra sweetness if you like!