The Best Carrot Cake Ever Recipe

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Yield: About 24 two-inch squares

Cake

• 1-3/4 cups sugar
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1-1/2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups lightly packed shredded carrots
• 1 can (8 ounces) pineapple tidbits, drained
• 3/4 cup chopped walnuts

Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan. In a mixing bowl, beat together the sugar, oil, and vanilla just until combined. At medium speed, beat in the eggs one at a time. Stir in the flour, nutmeg, cinnamon, baking powder, and baking soda. Add the carrots, pineapple, and nuts. Stir just until combined. Pour the batter into the prepared pan. Bake until a knife inserted into the center comes out clean, about 45 minutes. Remove from the oven, place onto a rack, and let cool.

Cream Cheese Frosting

• 6 ounces (2 small packages) softened cream cheese
• 6 tablespoons softened butter
• 1 teaspoon minced orange peel
• 2 to 2-1/4 cups sifted confectioners' sugar

For frosting: Combine all ingredients and beat until smooth. Adjust the amount of confectioners' sugar, depending on how stiff you like the icing to be.