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A slice of carrot cake
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The Best Carrot Cake with Cream Cheese Frosting (No Kidding)

Carrot Cake is a traditional dessert for Easter Sunday. However, it's a favorite cake for any time of year. This recipe delivers a ultra moist cake, with the perfect balance of warm spices, a little pineapple (nuts are optional) and a delectable cream cheese frosting. I promise, if you make this cake, you will not need any other recipe. This is truly the best Carrot Cake Recipe. Hands down.
Course Dessert
Cuisine American
Keyword Carrot Cake, Cream Cheese Frosting
Prep Time 30 minutes
Cook Time 55 minutes
Frosting Time 20 minutes
Total Time 1 hour 45 minutes
Servings 12
Author Debby - www.AFeastfortheEyes.net

Equipment

Ingredients

For the cake:

  • 2 cups granulated sugar 400g
  • 1 1/4 cup vegetable oil 250g
  • 1 tsp. pure vanilla extract
  • 3 large eggs at room temperature
  • 2 3/4 cup all-purpose flour 352g
  • 2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp ground ginger
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 cup raisins I used Golden Raisins
  • 1 cup roughly chopped walnuts (optional)
  • 2 1/4 cups finely grated carrots about 3-4 large carrots
  • 1/2 cup pineapple drained from a can or freshly diced; (I used canned crushed pineapple)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • 1/2 cup salted butter 1 stick or 113g
  • 1 tsp. vanilla extract
  • 4 cups confectioners sugar 512g
  • 1-2 Tablespoons half and half or whole milk (to thin frosting, if necessary)

Instructions

  • Preheatt the oven to 350°F.
  • Prepare two 8-inch round baking pans, generously greased. (I prefer Baker's Joy spray and pre-cut parchment paper.)
  • Using a mixer, beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.
  • In a separate bowl sift together flour, cinnamon, nutmeg, ginger, baking soda, and salt.
  • With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand!)
  • Remove bowl from mixer and fold in the raisins, nuts (if using), carrots, and pineapple.
  • Divide the batter equally between the pans.
    Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
  • Allow the cakes to cool completely on a wire rack.

For the Cream Cheese Frosting:

  • Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated.
  • Add powder sugar, one cup at a time, until frosting is light and creamy.
    Whip cream cheese frosting for 3-5 minutes or until light and fluffy.
    NOTE: If the frosting seems too thick, add little bit of milk or light cream until it's to your desired thickness.
  • Frost the cake. Keep refrigerated and bring to room temperature to serve, about an hour before.

Notes

Recipe source: Slightly adapted from "I am Baker".