Of course! This recipe is a culmination of all the best tips and tricks for creating what many believe is the Best Carrot Cake Ever. It’s incredibly moist, perfectly spiced, and topped with a luxurious cream cheese frosting.
The Best Carrot Cake Ever
This recipe makes a classic layer cake, but you can also bake it as a sheet cake or cupcakes.
Ingredients
For the Cake:
· 2 cups all-purpose flour
· 2 teaspoons baking soda
· 1 teaspoon salt
· 2 teaspoons ground cinnamon
· ½ teaspoon ground nutmeg
· ¼ teaspoon ground ginger
· 1 cup granulated sugar
· 1 cup packed light or dark brown sugar
· 1 ¼ cups vegetable oil or melted coconut oil
· 4 large eggs, room temperature
· 1 tablespoon vanilla extract
· 3 cups finely grated carrots (from about 4-5 medium carrots)
· 1 cup chopped pecans or walnuts, toasted (optional)
· ½ cup crushed pineapple, well-drained (secret for moisture!)
· ½ cup sweetened shredded coconut (optional)
For the Cream Cheese Frosting:
· 1 cup (2 sticks) unsalted butter, softened
· 16 oz (2 packages) full-fat cream cheese, softened
· 1 teaspoon vanilla extract
· ¼ teaspoon salt
· 4-5 cups powdered sugar, sifted
Instructions
Part 1: Make the Cake
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper rounds.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Whisk Wet Ingredients: In another large bowl, whisk the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, whisking well after each addition. Mix in the vanilla.
- Combine: Pour the wet ingredients into the dry ingredients and use a spatula to fold together until just combined. Do not overmix.
- Add Mix-Ins: Fold in the grated carrots, toasted nuts (if using), drained pineapple, and coconut (if using) until evenly distributed.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 15 minutes. Then, run a knife around the edges and invert them onto a wire rack to cool completely. Remove the parchment paper.
Part 2: Make the Frosting & Assemble
- Beat Butter & Cream Cheese: In a large bowl, using a hand mixer or stand mixer, beat the softened butter and cream cheese together on medium-high speed until completely smooth and creamy (about 2-3 minutes).
- Add Flavor: Beat in the vanilla extract and salt.
- Add Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Once all sugar is added, beat on high speed for 1-2 minutes until fluffy.
- Frost the Cake: Place one cooled cake layer on a serving plate. Spread a thick layer of frosting over the top. Place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
- Garnish (Optional): Press chopped toasted pecans around the sides of the cake for a beautiful finish.
Why This is the “Best” Carrot Cake: Pro Tips
· Finely Grated Carrots: Use the small holes on your box grater. This allows the carrots to blend seamlessly into the batter, releasing more moisture and creating a finer crumb.
· The Pineapple Secret: The drained crushed pineapple is the ultimate moisture hack. It keeps the cake incredibly moist for days without making it soggy, and you won’t taste it—it just enhances the carrot flavor.
· Toast Your Nuts: Toasting the nuts beforehand is non-negotiable. It brings out their deep, rich flavor and prevents them from being soft in the cake.
· Room Temperature Ingredients: Using room temperature eggs and cream cheese is crucial for a smooth, emulsified batter and a lump-free frosting.
· Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten, leading to a tough cake.
· Drain the Pineapple Well: Use a fine-mesh strainer and press down on the pineapple with the back of a spoon to remove as much liquid as possible. This prevents the batter from becoming too wet.
· Make Ahead: This cake actually tastes better the next day! The flavors have time to meld, making it even more delicious. You can bake the layers a day in advance, wrap them tightly in plastic wrap, and frost them the next day.
Enjoy what might just become your new favorite carrot cake! It’s moist, flavorful, and perfectly balanced.