Description
Indulge in the moist and flavorful Best Carrot Cake topped with a luscious Cream Cheese Frosting. This classic homemade carrot cake recipe is a crowd-pleaser for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped walnuts or pecans (optional)
- ¾ cup crushed pineapple (drained)
- ½ cup shredded coconut (optional)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 teaspoons vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Preheat oven and prep pans: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Prepare wet ingredients: In another large bowl, beat sugars and oil until smooth. Add eggs one at a time, then stir in vanilla.
- Combine wet and dry ingredients: Gradually mix dry ingredients into wet until just combined. Fold in carrots, pineapple, nuts, and coconut.
- Bake: Divide batter between pans, smooth tops, and bake for 30–35 minutes. Cool cakes on wire racks.
- Make frosting: Beat cream cheese and butter until creamy. Add vanilla and gradually mix in powdered sugar until smooth.
- Frost and serve: Frost the cooled cake and layer as desired. Refrigerate until ready to serve.
Notes
- You can also make this as a sheet cake or cupcakes.
- Refrigerate leftovers in an airtight container for up to 5 days.
