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Best Carrot Cake Ever

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Moist, flavorful, and perfectly spiced, this carrot cake is a true classic. Packed with freshly grated carrots, warm spices, and a luscious cream cheese frosting, it’s a guaranteed crowd-pleaser for any occasion.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1 cup vegetable oil
  • 4 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 5–6 medium carrots)
  • 1 cup crushed pineapple (drained)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 4 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk (optional, to adjust consistency)

Instructions

Make the Cake:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Mix the wet ingredients: In another large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Add the eggs, one at a time, whisking after each addition. Stir in the vanilla extract.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Add the mix-ins: Fold in the grated carrots, crushed pineapple, walnuts (if using), and raisins (if using).
  6. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting:
7. Cream the butter and cream cheese: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
8. Add the sugar and vanilla: Gradually add the powdered sugar, 1 cup at a time, beating until smooth. Mix in the vanilla extract. If needed, add heavy cream or milk, 1 tablespoon at a time, to reach your desired consistency.

Assemble the Cake:
9. Frost the cake: Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
10. Decorate: Garnish with additional chopped nuts or shredded coconut, if desired.

Serve and enjoy!

Notes

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 30 minutes before serving.
  • Make Ahead: The cake layers can be baked and frozen (wrapped tightly) for up to 3 months. Thaw overnight in the refrigerator before frosting.
  • Variations: Add 1/4 teaspoon ground cloves or 1/2 cup shredded coconut for extra flavor.

Find it online: https://ukfinda.com/best-carrot-cake-ever/