There’s just something magical about a slice of moist, flavorful carrot cake. It evokes memories of family get-togethers where the dessert table was the focal point. After years of experimenting, I’ve perfected this Best Carrot Cake Ever recipe that will wow your taste buds. With a combination of fresh carrots, crushed pineapple, and a creamy frosting, it’s the ultimate indulgence that’s sure to impress!
Recipe Card
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 12
Ingredients:
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- Cream cheese frosting
Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, combine the grated carrots, vegetable oil, granulated sugar, eggs, and vanilla extract. Mix well.
3. In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg.
4. Gradually add the dry ingredients to the carrot mixture, mixing until just combined.
5. Fold in the crushed pineapple and chopped walnuts or pecans.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center.
8. Allow the cake to cool completely before frosting with cream cheese frosting.
9. Once frosted, slice and serve the best carrot cake ever!
Recipe Notes or Tips:
– For a twist, you can add raisins or shredded coconut to the batter.
– Make sure to grate the carrots finely for a smoother texture.
– If you prefer a nut-free version, you can omit the walnuts or pecans.
FAQs Section
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser texture.
Can I make this cake ahead of time?
Absolutely! You can make this carrot cake a day in advance and store it in the refrigerator.
Can I freeze the cake?
Yes, you can freeze the cake before frosting it. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before frosting and serving.
Serving Suggestions
This delicious carrot cake can be enjoyed as is, but if you want to take it to the next level, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Additionally, you can garnish each slice with a sprinkle of cinnamon or a drizzle of caramel sauce.
Nutrition Information
- Calories: 350
- Carbohydrates: 45g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 40mg
- Sodium: 290mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 30g
- Vitamin A: 80%
- Vitamin C: 4%
- Calcium: 4%
- Iron: 8%
We would love to hear your feedback on this recipe! Leave a comment below and let us know how it turned out for you.
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Best Carrot Cake Ever
A classic and delicious carrot cake recipe that is moist, flavorful, and perfectly sweet. This recipe is sure to impress your family and friends with its amazing taste.
Ingredients
-
2 cups all-purpose flour
-
2 cups grated carrots
-
1 cup vegetable oil
-
1 1/2 cups granulated sugar
-
3 large eggs
-
1 teaspoon vanilla extract
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg
-
1/2 cup crushed pineapple, drained
-
1/2 cup chopped walnuts or pecans
-
Cream cheese frosting
Directions
-
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
-
In a large mixing bowl, combine the grated carrots, vegetable oil, granulated sugar, eggs, and vanilla extract. Mix well.
-
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg.
-
Gradually add the dry ingredients to the carrot mixture, mixing until just combined.
-
Fold in the crushed pineapple and chopped walnuts or pecans.
-
Pour the batter into the prepared baking pan and spread it evenly.
-
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool completely before frosting with cream cheese frosting.
-
Once frosted, slice and serve the best carrot cake ever!
