Recipe for The Best-Ever Carrot Cake | Almanac.com

The Best-Ever Carrot Cake

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Charles Brutlag/shutterstock
About 24 two-inch squares

The Best-Ever Carrot Cake

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The Best-Ever Carrot Cake is moist, rich, and topped with a tasty cream-cheese frosting. We’ve tested this reader recipe, and trust us—it’s aptly named!


1-3/4 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
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.

Using an electric mixer, combine sugar, oil, and vanilla until just combined. Beat in eggs one at a time on medium speed.

Stir in flour, baking powder, cinnamon, baking soda, and nutmeg. Add carrots, pineapple, and nuts. Stir until just combined.

Pour batter into prepared pan. Bake for 45 minutes, or until a knife inserted into the center comes out clean. Cool completely before frosting.

Cream Cheese Frosting

6 ounces (3/4 package) cream cheese, softened
6 tablespoons butter, softened
1 teaspoon grated orange zest
2 to 2-1/4 cups sifted confectioners' sugar
shredded coconut, for topping (optional)

Using an electric mixer, combine cream cheese, butter, orange zest, and confectioners’ sugar and beat until smooth. Adjust the amount of confectioners’ sugar depending on how stiff you like the icing to be.

Frost the cake and top with shredded coconut, if using.