Best Carrot Cake Ever

by

When it comes to carrot cake, this recipe takes the cake—literally! It’s moist, perfectly spiced, and loaded with the finest ingredients to make every bite memorable. This guide will walk you through every step to create a show-stopping carrot cake that’s wonderfully dense yet fluffy, rich with flavor, and topped with a silky cream cheese frosting.

Here’s how to make the best carrot cake ever!

Ingredients

For the Carrot Cake:

  • 2 cups all-purpose flour, sifted
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional for extra warmth)
  • 3 large eggs (at room temperature)
  • 3/4 cup vegetable oil
  • 1/2 cup unsweetened applesauce (adds moisture without extra fat)
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots (about 3-4 large carrots)
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional, for crunch and flavor)
  • 1/2 cup shredded coconut (optional for texture and taste)

For the Cream Cheese Frosting:

  • 1/2 cup unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (optional, for a creamier texture)

Equipment Needed

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer or stand mixer
  • Rubber spatula
  • Cooling rack
  • Cake stand or serving plate

Instructions

When it comes to carrot cake, this recipe takes the cake—literally! It’s moist, perfectly spiced, and loaded with the finest ingredients to make every bite memorable. This guide will walk you through every step to create a show-stopping carrot cake that’s wonderfully dense yet fluffy, rich with flavor, and topped with a silky cream cheese frosting.

Here’s how to make the best carrot cake ever!

Ingredients

For the Carrot Cake:

  • 2 cups all-purpose flour, sifted
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional for extra warmth)
  • 3 large eggs (at room temperature)
  • 3/4 cup vegetable oil
  • 1/2 cup unsweetened applesauce (adds moisture without extra fat)
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots (about 3-4 large carrots)
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional, for crunch and flavor)
  • 1/2 cup shredded coconut (optional for texture and taste)

For the Cream Cheese Frosting:

  • 1/2 cup unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (optional, for a creamier texture)

Equipment Needed

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer or stand mixer
  • Rubber spatula
  • Cooling rack
  • Cake stand or serving plate

Instructions

Step 1: Prepare the Cake Pans and Preheat the Oven

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cake releases easily after baking.

Step 2: Mix the Dry Ingredients

  1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.

Step 3: Prepare the Wet Ingredients

  1. In a separate bowl, whisk the eggs lightly, then add the vegetable oil, applesauce, and vanilla extract. Whisk until smooth.
  2. Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing, as this can lead to a denser cake.

Step 4: Add the Mix-Ins

  1. Fold in the grated carrots, crushed pineapple, walnuts (if using), and shredded coconut (if using) with a spatula. These ingredients add texture, flavor, and moisture to the cake.

Step 5: Pour the Batter into the Pans

  1. Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops so they bake evenly.

Step 6: Bake the Cake

  1. Place the pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Once done, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Afterward, invert the cakes onto a wire rack to cool completely before frosting.

Making the Cream Cheese Frosting

Step 1: Cream the Butter and Cream Cheese

  1. In a mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 2: Add the Powdered Sugar and Vanilla

  1. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated. Then, add the vanilla extract and beat on medium-high speed for another 1-2 minutes until fluffy.
  2. If you prefer a creamier texture, add the heavy cream and beat for another 30 seconds.

Assembling the Cake

  1. Place one layer of cake on a cake stand or plate. Spread a generous amount of cream cheese frosting on top, smoothing it out with a spatula.
  2. Place the second layer of cake on top and spread another layer of frosting over the top and around the sides.
  3. For decoration, press chopped nuts or shredded coconut around the sides, or sprinkle a few on top for a rustic look.

Tips for the Perfect Carrot Cake

  • Use Fresh Carrots: Grate them by hand if possible; this helps retain moisture and adds the best texture.
  • Drain the Pineapple: Make sure the pineapple is well-drained to avoid a soggy cake.
  • Room Temperature Ingredients: Ensures that everything mixes together smoothly, resulting in a more tender crumb.
  • Don’t Overmix: Mix until just combined for a light, fluffy cake.

Serving and Storing

  • To Serve: Carrot cake is best enjoyed slightly chilled, as the flavors meld beautifully after a short time in the refrigerator.
  • To Store: Cover and refrigerate the cake for up to 5 days. You can also freeze unfrosted layers wrapped tightly in plastic wrap for up to 3 months.

Final Thoughts

This carrot cake is packed with everything that makes it a classic: warm spices, juicy pineapple, rich cream cheese frosting, and the perfect crumb. It’s no wonder carrot cake has become a favorite across generations. Enjoy this recipe for birthdays, holidays, or any time you’re craving a slice of something special.

Leave a Comment