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Best Carrot Cake Recipe

Best Carrot Cake Recipe: Moist, Spiced, and Simply Irresistible
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American, European
Servings 4
Calories 497 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2½ cups grated carrots
  • ½ cup crushed pineapple (drained)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins (optional)
  • 8 cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat and Prepare Pans
    Preheat oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
  • Mix Dry Ingredients
    In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • Mix Wet Ingredients
    In a large mixing bowl, beat eggs, sugars, oil, and vanilla until well blended
  • Combine and Fold
    Add the dry ingredients gradually to the wet mixture. Stir until just combined. Fold in carrots, pineapple, nuts, and raisins if using.
  • Bake the Cake
    Divide batter evenly between pans. Bake for 35–40 minutes or until a toothpick comes out clean. Cool for 10 minutes in pans, then remove and cool completely.
  • Make the Frosting
    Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Mix until creamy.
  • Assemble and Frost
    Place one cake layer on a plate. Spread frosting on top. Add the second layer and frost the entire cake. Decorate with extra nuts or carrot shavings if desired.

Notes

Notes:
  • You can make this cake a day ahead. It stores well in the fridge for up to 5 days.
  • This recipe can also be made into cupcakes or a sheet cake. Adjust baking time accordingly.
  • Cream cheese frosting must be kept refrigerated.

 

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