Name: The Best Carrot Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger (optional); 1 cup granulated sugar; 1 cup packed light brown sugar; 1 ¼ cups vegetable oil (or melted coconut oil); 4 large eggs; 2 teaspoons pure vanilla extract; 3 cups finely grated carrots (about 5–6 medium carrots); ¾ cup crushed pineapple (drained); ½ cup chopped walnuts or pecans (optional); ½ cup shredded sweetened coconut (optional); ½ cup raisins (optional); 1 cup (2 sticks) unsalted butter, softened; 16 oz (2 packages) cream cheese, softened; 4 cups powdered sugar; 1 tablespoon vanilla extract; Pinch of salt

Ingredients

Scale

Ingredients:

For the Carrot Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger (optional)
1 cup granulated sugar
1 cup packed light brown sugar
1 ¼ cups vegetable oil (or melted coconut oil)
4 large eggs
2 teaspoons pure vanilla extract
3 cups finely grated carrots (about 5–6 medium carrots)
¾ cup crushed pineapple (drained)
½ cup chopped walnuts or pecans (optional)
½ cup shredded sweetened coconut (optional)
½ cup raisins (optional)

For the Cream Cheese Frosting:

1 cup (2 sticks) unsalted butter, softened
16 oz (2 packages) cream cheese, softened
4 cups powdered sugar
1 tablespoon vanilla extract
Pinch of salt

Instructions

Preparation: Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three 8-inch pans for a layered look). You can also line the bottom of each pan with parchment paper for easy release.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using). This ensures even distribution of the leavening agents and spices.

Step 3: Combine Wet Ingredients

In a separate large bowl, whisk together the granulated sugar, brown sugar, and oil until well blended. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

Step 4: Incorporate the Carrots and Add-Ins

Fold the grated carrots, crushed pineapple, and optional ingredients (nuts, coconut, raisins) into the wet mixture. Stir until evenly combined.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture. Stir with a spatula or on low speed if using a mixer until just combined. Be careful not to overmix, as that can make the cake dense.

Step 6: Bake the Cake

Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 7: Make the Cream Cheese Frosting

Beat the butter and cream cheese together until smooth and creamy. Add the vanilla and a pinch of salt, then gradually add the powdered sugar, beating until fluffy. Chill for 15–20 minutes if it’s too soft to spread.

Step 8: Assemble the Cake

Once the cake layers are completely cool, place one layer on a cake stand or serving plate. Spread a thick layer of cream cheese frosting over the top. Repeat with the remaining layers, finishing with a generous layer of frosting on top and around the sides. Decorate with chopped nuts or a sprinkle of cinnamon if desired.

Prep Time: 25 minutes
Cook Time: 35 minutes

Nutrition

Calories: 520
Sodium: 330mg
Protein: 5g