The BEST Carrot Cake Recipe

This carrot cake is a true delight, combining a tender, moist crumb with a medley of sweet pineapple, crunchy walnuts, and aromatic spices. The rich cream cheese icing perfectly complements the cake’s natural flavors, making it an irresistible dessert fit for any celebration or casual treat that promises both comfort and elegance.

I was excited to share this carrot cake recipe because it’s the best cake I’ve ever baked. It uses 2 cups all purpose flour, 2 cups granulated sugar and 1 cup vegetable oil to create a moist base.

With 4 large eggs lightly beaten and 3 cups grated carrots, this cake packs extra protein and vitamins. I add 2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt and 2 tsp ground cinnamon to boost its spice profile.

Some folks mix in chopped walnuts, pineapple and raisins for extra texture and added healthy fats and fiber. Then, the icing made with 8 oz cream cheese, 1/2 cup unsalted butter, 3 cups powdered sugar and 1 tsp vanilla extract gives a tangy, creamy finish that makes every slice a treat.

This homemade cake is a winner for parties and any time you want a perfect baking sweets delight. Absolutely delicious.

Why I Like this Recipe

I really think this carrot cake recipe is the best out there. Its so damn moist and full of flavor that i just cant stop at one slice. The cream cheese icing is seriously yummy and creamy, and when i bake the cake it comes out looking as good as it tastes. Plus, i love that you can add or leave out stuff like pineapple, raisins, or walnuts depending on what you like. It makes it really perfect for parties or even a simple family treat.

Here are a few reasons why i like this recipe:
1. I love how incredibly moist the cake turns out every time i bake it.
2. I like the tangy and smooth cream cheese icing, it really makes the cake pop.
3. I enjoy how flexible it is; i can add extra ingredients or keep it simple.
4. I appreciate how easy it is to make, which makes it my go-to dessert for parties and holidays.

Ingredients

• Grated carrots add fiber and natural sweetness, and keep the cake moist.
• Sugar sweetens the cake with carbohydrates for energy and balanced flavor.
• Chopped walnuts add crunch, healthy fats, and a hint of protein to each bite.
• Crushed pineapple lends tangy sweetness, moisture, and vitamins for extra juiciness.
• Lightly beaten eggs bind ingredients and provide protein for structure and richness.
• Cream cheese in icing gives a rich, tangy flavor that compliments sweetness perfectly.
• Vanilla extract deepens flavor and aroma, creating a warm and inviting taste.
• Ground cinnamon adds warmth and spice, perfectly enhancing the cake’s natural flavors.

Ingredient Quantities

• 2 cups all purpose flour
• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs, lightly beaten
• 2 tsp vanilla extract
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 3 cups grated carrots (about 4 medium carrots)
• 1 cup chopped walnuts (optional if you want extra crunch)
• 1 cup crushed pineapple, drained (this helps make it super moist, optional)
• 1/2 cup raisins (optional, if you like them)
• 8 oz cream cheese, softened (for the icing)
• 1/2 cup unsalted butter, softened (for the icing)
• 3 cups powdered sugar (for the icing)
• 1 tsp vanilla extract (for the icing)

How to Make this

1. Preheat your oven to 350°F. Grease two 9-inch round cake pans and lightly dust them with flour.

2. In a large bowl, sift together 2 cups all purpose flour, 2 cups granulated sugar, 2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt, and 2 tsp ground cinnamon.

3. In another bowl, beat 1 cup vegetable oil with 4 lightly beaten eggs and 2 tsp vanilla extract until combined.

4. Slowly mix the wet ingredients into the dry ones until just combined.

5. Fold in 3 cups grated carrots, 1 cup chopped walnuts (if using), 1 cup drained crushed pineapple (if desired) and 1/2 cup raisins (if like them).

6. Pour the batter evenly into the prepared pans and smooth out the tops with a spatula.

7. Bake for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in their pans on a wire rack.

8. For the cream cheese icing, beat 8 oz softened cream cheese, 1/2 cup softened unsalted butter, 3 cups powdered sugar and 1 tsp vanilla extract together until the mixture is smooth and creamy.

9. Once the cakes are completely cooled, frost between the layers and on the top of the cake.

10. Slice, serve and enjoy your delicious, moist carrot cake!

Equipment Needed

1. Preheated oven (350°F)
2. Two 9-inch round cake pans
3. Large mixing bowl for sifting and combining dry ingredients
4. A second bowl for beating eggs, oil, and vanilla
5. Measuring cups and spoons
6. Hand whisk or electric mixer
7. Rubber spatula for mixing and smoothing batter
8. Box grater for carrots
9. Cooling rack for cooling the cakes
10. Toothpick for testing cake doneness
11. Stand or hand mixer for cream cheese icing

FAQ

The BEST Carrot Cake Recipe Substitutions and Variations

• If you dont have granulated sugar, try using an equal amount of coconut sugar for a richer, caramel tone.
• If you’re out of vegetable oil, melted coconut oil works great as a one-for-one swap, addin a slight tropical twist.
• Chopped pecans or almonds can replace walnuts if you want a different crunchy texture (or if walnuts arent available).
• If raisins arent your thing, chopped dates gives a similar natural sweetness and chewy feel.
• For the icing, you can swap cream cheese with mascarpone or even a bit of Greek yogurt to mix things up a bit.

Pro Tips

1. Make sure all your wet ingredients like eggs and cream cheese are at room temperature before you start. This helps them mix better and stops your batter from looking curdled.
2. Sift your dry ingredients a couple of times, specially the cinnamon and baking soda. This little trick can really save you from ending up with clumps in your finished cake.
3. When folding in carrots, nuts, and any fruit, go slow and gentle so you dont overmix the batter. Overmixing can make the cake tough even if its meant to be moist.
4. Let the cake cool completely in the pan for a few minutes then move it to a wire rack. This makes it way easier to frost the cake without smushing the layers together.