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Slice of the best ever carrot cake with cream cheese frosting

Best Ever Carrot Cake

A moist and flavorful carrot cake topped with rich cream cheese frosting, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
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
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs Room temperature for fluffier texture
  • 3 cups grated carrots Finer shreds preferred
  • 1 cup crushed pineapple, drained Adds moisture and sweetness
  • 1 teaspoon vanilla extract
Frosting Ingredients
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

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, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mix together oil, eggs, grated carrots, crushed pineapple, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the nuts if using.
Baking
  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
  1. Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  2. For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
  3. Once cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the whole cake.

Notes

Serve with a sprinkle of chopped walnuts for crunch. Pairs well with chai tea or vanilla ice cream. Store in the fridge for up to 5 days or freeze individual slices for up to 3 months. Pro tip: Use room temperature eggs for a fluffier texture!