The Only Carrot Cake Recipe You Will Ever Need
Meet your new baking obsession: *The Only Carrot Cake Recipe You Will Ever Need*. Moist, fluffy, and oh-so-delicious, this classic dessert features a perfectly spiced batter loaded with freshly grated carrots, crushed pineapple for natural sweetness, and optional chopped walnuts for a nutty crunch. Topped with a luscious cream cheese frosting that's rich yet perfectly balanced, this cake is an irresistible treat for any occasion. With simple ingredients, easy-to-follow steps, and bake times perfect for two layers or a single sheet cake, it's ideal for seasoned bakers and beginners alike. Whether you're hosting a celebration or simply craving a slice of homemade comfort, this carrot cake recipe promises to be a crowd-pleaser every single time.
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Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Light brown sugar, packed
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 3 cups Freshly grated carrots
- 0.75 cup Crushed pineapple, drained
- 0.5 cup Chopped walnuts (optional)
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 1 teaspoon Pure vanilla extract (for frosting)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or one 9x13-inch cake pan. Line the bottoms with parchment paper for easy removal.
Step 2
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
Step 3
In a separate large bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Step 4
Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using), ensuring they are evenly distributed throughout the batter.
Step 5
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the counter to release any air bubbles.
Step 6
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If using a 9x13-inch pan, the cake may take slightly longer to bake.
Step 7
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack and let them cool completely before frosting.
Step 8
To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until creamy and smooth. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Stir in the vanilla extract.
Step 9
Level the cake layers with a serrated knife if necessary. Spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the entire cake. Alternatively, for a 9x13 cake, frost the top evenly.
Step 10
Decorate with additional chopped walnuts or shredded carrot if desired. Slice and serve. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
| Serving size | (2981.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9090.3 |
| Total Fat 449.7g | 0% |
| Saturated Fat 148.9g | 0% |
| Polyunsaturated Fat 134.4g | |
| Cholesterol 1253.4mg | 0% |
| Sodium 5593.4mg | 0% |
| Total Carbohydrate 1241.7g | 0% |
| Dietary Fiber 38.8g | 0% |
| Total Sugars 933.6g | |
| Protein 88.7g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 941.8mg | 0% |
| Iron 25.8mg | 0% |
| Potassium 4010.1mg | 0% |
Source of Calories