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Best Carrot Cake Ever

This moist and flavorful carrot cake features crushed pineapple and spices, topped with rich cream cheese frosting, making it a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup vegetable oil Can substitute with coconut oil or melted butter.
  • 2 cups granulated sugar Can substitute with maple syrup or honey.
  • 4 large eggs To make vegan, replace with flaxseed meal.
  • 3 cups grated carrots Use freshly grated for best results.
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract
For the Frosting
  • 1 cup cream cheese, softened Let it sit at room temperature for smooth frosting.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
  3. In another large mixing bowl, beat together the vegetable oil, granulated sugar, and eggs until smooth.
  4. Gradually add the flour mixture to the wet ingredients, mixing gently until just combined.
  5. Fold in the grated carrots, drained crushed pineapple, nuts if using, and vanilla extract.
  6. Divide the batter evenly between the prepared pans.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
Frosting
  1. For the frosting, beat the softened cream cheese with the powdered sugar until smooth. Mix in the vanilla extract.
  2. Frost the cooled cakes, layering them if desired.

Notes

Store in an airtight container in the refrigerator for up to 5-7 days. Can also be frozen for 2-3 months. Reheat individual slices in the microwave for 15-20 seconds.