There are few things as comforting and delicious as a perfectly moist slice of carrot cake. It's a classic for a reason – the warm spices, the tender crumb, and that irresistible cream cheese frosting. But let's be honest, sometimes homemade carrot cake can be a bit… dry. Or maybe the frosting isn't quite right. Well, I'm here to tell you that this recipe is different. This is the one.
I've
tinkered and tweaked, baked and tasted, and finally, I've landed on a carrot
cake recipe that consistently delivers a moist, flavorful cake with the most
heavenly cream cheese frosting you can imagine. Forget bland and crumbly; this
cake is packed with grated carrots, a hint of pineapple for extra moisture and
a subtle tang, and a blend of spices that will have your kitchen smelling
incredible.
The
secret to its incredible moistness? A combination of oil and crushed pineapple.
The oil keeps the cake tender, while the pineapple adds a natural sweetness and
prevents it from drying out. And the frosting? Oh, the frosting! It's rich,
tangy, and perfectly balanced, not too sweet, and just the right consistency
for spreading.
This
isn't just a dessert; it's a hug in cake form. Perfect for a special occasion,
a Sunday afternoon treat, or just because you deserve something delicious. So,
put on your apron, grab your grater, and get ready to bake the best carrot cake
of your life!
Here's
what you'll need:
For
the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
(about 4-5 medium carrots)
- 1 (8-ounce) can crushed
pineapple, drained
- 1 cup chopped pecans or
walnuts (optional)
For
the Cream Cheese Frosting:
- 1 (8-ounce) package cream
cheese, softened
- 1/2 cup (1 stick) unsalted
butter, softened
- 4 cups powdered sugar,
sifted
- 1 teaspoon vanilla extract
Instructions:
1.
Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or one 9x13 inch baking pan.
2.
Combine Dry Ingredients: In a large bowl, whisk together the flour,
baking soda, salt, cinnamon, nutmeg, and cloves.
3.
Combine Wet Ingredients: In a separate large bowl, whisk together
the granulated sugar and vegetable oil until combined. Beat in the eggs one at
a time, mixing well after each addition.
4.
Combine Wet & Dry: Gradually add the dry ingredients to the wet
ingredients, mixing on low speed until just combined. Do not overmix.
5.
Fold in Carrots & Pineapple: Fold in the grated carrots, drained
crushed pineapple, and chopped nuts (if using) until evenly distributed.
6.
Bake: Divide the batter evenly between the prepared cake pans. Bake
for 30-35 minutes for round pans, or 40-45 minutes for a 9x13 inch pan, or
until a wooden skewer inserted into the center comes out clean.
7.
Cool: Let the cakes cool in the pans for 10-15 minutes before
inverting them onto a wire rack to cool completely. Make sure they are completely
cool before frosting!
For
the Frosting:
1.
Beat Cream Cheese & Butter: In a large bowl, beat the softened
cream cheese and softened butter together with an electric mixer until smooth
and creamy.
2.
Add Powdered Sugar & Vanilla: Gradually add the sifted powdered
sugar, about a cup at a time, beating until smooth after each addition. Add the
vanilla extract and beat until light and fluffy.
3.
Frost: Once the cakes are completely cool, spread the cream cheese
frosting evenly over the tops and sides of the cake(s).
And
there you have it! A truly magnificent carrot cake that will impress everyone
who tries it. Enjoy!