Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 3-4 large carrots)
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut (optional)
- 1 cup chopped pecans or walnuts (optional)
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
For the cake:
- Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Combine wet ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in add-ins: Fold in the grated carrots, crushed pineapple, shredded coconut (if using), and chopped nuts (if using) until evenly distributed throughout the batter.
- Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the cream cheese frosting:
- Beat cream cheese and butter: In a large mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
- Add powdered sugar and flavorings: Gradually add the powdered sugar, vanilla extract, and pinch of salt, beating until smooth and fluffy.
- Assemble the cake: Once the cakes have cooled completely, place one cake layer on a serving plate. Spread a layer of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate: Optionally, decorate the top of the cake with chopped nuts, shredded coconut, or grated carrots.
- Chill and serve: Chill the cake in the refrigerator for at least 30 minutes before slicing and serving. Enjoy!
- This Best Carrot Cake Ever is moist, flavorful, and absolutely delicious, especially when paired with the creamy and tangy cream cheese frosting. It’s perfect for any occasion, from birthdays to holidays, and is sure to impress your family and friends!