The Best Ever Carrot 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.

Cooking & Recipes


About 24 two-inch squares


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Absolutely melt-in-your-mouth

Absolutely melt-in-your-mouth delicious——this from a person who usually passes on carrot cake. It would benefit from a few raisins because that is a traditional ingredient, but it doesn't need them. A guarantee of goodness, indeed!