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Best Carrot Cake Ever

Best Carrot Cake Ever

This deliciously moist carrot cake is a true classic, packed with freshly grated carrots, warm spices, and topped with a creamy cream cheese frosting. Perfect for any occasion, it’s sure to become a new favorite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer (or whisk)
  • 1 grater
  • 1 spatula
  • 1 9x13 inch baking pan
  • 1 parchment paper
  • 1 cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 4 large eggs
  • 1 cup vegetable oil
  • 3 cups grated carrots About 6 medium carrots.
  • 1 cup crushed pineapple Drained.
  • 1 cup chopped walnuts Optional.
  • 8 oz cream cheese Softened.
  • ½ cup unsalted butter Softened.
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Line the bottom of a 9x13 inch baking pan with parchment paper and lightly grease the sides.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In a separate bowl, beat the eggs and vegetable oil together until well combined. Add the grated carrots and crushed pineapple, stirring to mix.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If desired, fold in the chopped walnuts.
  • Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
  • Gradually mix in the powdered sugar and vanilla extract until fully combined.
  • Once the cake is cool, spread the cream cheese frosting evenly over the top. Optionally, sprinkle additional chopped walnuts on top for decoration.
  • Slice and serve the cake. Enjoy!

Notes

For best results, let the cake cool completely before frosting to avoid melting the cream cheese frosting.
This cake can be stored in an airtight container in the fridge for up to 5 days.
You can also add raisins to the batter for extra flavor if you enjoy them.