Go Back

Best Carrot Cake

This moist and forgiving carrot cake, filled with warm spices and topped with cream cheese frosting, is perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon Use quality cinnamon for better flavor.
  • 1/2 teaspoon salt Make sure to not overuse.
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots Grate on the small side for better texture.
  • 1 cup crushed pineapple, drained Helps to keep the cake moist.
  • 1 cup chopped walnuts or pecans (optional) Toasted nuts improve flavor.
  • 1 teaspoon vanilla extract
Cream Cheese Icing
  • 8 oz cream cheese
  • 1/2 cup butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix well.
  3. In another bowl, whisk together the oil, eggs, grated carrots, crushed pineapple, and vanilla.
  4. Gradually add the wet ingredients to the dry ingredients and stir until just combined. If using, fold in the chopped nuts.
Baking
  1. Divide the batter evenly between the prepared pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Icing
  1. For the cream cheese icing, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth.
  2. Frost the cooled cakes and enjoy!

Notes

Avoid overmixing the batter. For a gluten-free option, try substituting a cup of flour with almond flour, but be warned it may affect the texture. Leftover cake can be repurposed into pancakes for a sweet breakfast treat.