Best Ever Carrot Cake
A tender, warmly spiced carrot cake balanced with cream cheese frosting, perfect for celebrations and cozy moments.
Ingredients
For the Cake
- 2 cups all-purpose flour Or swap half for whole wheat for a healthier option.
- 1.5 cups granulated sugar Or 1 cup brown sugar for a deeper flavor.
- 1 cup vegetable oil Or melted coconut oil for a subtle, nutty note.
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon Toast for extra warmth.
- 0.25 teaspoons ground nutmeg Optional, for a festive touch.
- 3 cups finely grated carrots About 4–5 medium carrots.
- 1 cup chopped walnuts or pecans Optional; can omit for nut-free.
- 0.5 cups crushed pineapple, drained Optional—adds extra moisture.
- 0.5 cups raisins Optional; soak in warm water if you like them plump.
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line cupcake tins.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until fragrant.
- In a separate bowl, beat the eggs with sugar until pale and slightly thickened.
- Slowly add the oil and vanilla while whisking so the batter stays silky.
- Fold the dry mixture into the wet ingredients in two additions, stirring until just combined.
- Fold in the grated carrots, nuts, pineapple, and raisins if using.
- Pour into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack before frosting.
Frosting
- For the frosting, beat cream cheese and butter until fluffy.
- Gradually add powdered sugar and vanilla until smooth.
- Stir in orange zest if using.
Assembly
- Frost the cooled cake with a generous layer of cream cheese frosting and sprinkle with chopped nuts or a dusting of cinnamon.
- Slice with a warm knife and serve.
Notes
Store frosted cake in an airtight container in the refrigerator for up to 4 days. Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. To reheat a single slice, warm gently in the microwave for 10–15 seconds.