Description
Best Carrot Cake is a moist, tender layer cake made with grated carrots, crushed pineapple, warm cinnamon and nutmeg, and a smooth cream cheese frosting. It is easy to make with simple pantry ingredients and works beautifully for birthdays, holidays, and everyday homemade desserts.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 large eggs
1 cup vegetable oil
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
Cream cheese frosting for topping
Instructions
1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs and then mix in the vegetable oil, grated carrots, and crushed pineapple.
4. Combine the wet ingredients with the dry ingredients and mix until just combined.
5. Fold in the nuts if using.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
9. Once cooled, frost with cream cheese frosting and serve.
Notes
Use fresh grated carrots for the best texture and moisture.
Drain the crushed pineapple well so the batter does not become too wet.
Do not overmix the batter once the dry ingredients are added.
Store the frosted cake in the refrigerator for 4 to 5 days, or freeze unfrosted layers for up to 2 months.
- Prep Time: 20M
- Cook Time: 30M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 43g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 68mg