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The BEST Carrot Cake

This delightful carrot cake offers a moist, fluffy texture and a perfect balance of sweetness and spice, topped with luscious cream cheese frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American, Patisserie
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple (drained)
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1 cup chopped walnuts or pecans Optional, for added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. In another bowl, whisk together the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract until well combined.
  4. Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid over-mixing; a few lumps are fine.
  5. If desired, fold in the chopped walnuts or pecans.
  6. Evenly distribute the batter between the prepared cake pans.
Baking
  1. Place in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  2. Once the cakes are completely cool, frost them with your favorite cream cheese frosting and enjoy!

Notes

For ingredient substitutions, consider using whole wheat flour or a sugar alternative. Ensure cold ingredients are at room temperature for better mixing. Avoid over-mixing to prevent a dense cake. Freshly grated carrots yield the best moisture and flavor. Store leftovers in an airtight container in the fridge for about 5 days or freeze in slices.