The Best-Ever Carrot Cake

The Best-Ever Carrot Cake! We’ve personally tested this recipe–and it’s aptly named.

Photo Credit: 

Charles Brutlag/shutterstock



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 ground 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 (3/4 container) 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)


For frosting: 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).


About 24 two-inch squares

Reader Comments

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Just love the old time

Just love the old time recipes. Nothing better to bring back old memories.
Thanks so much for posting.

This is by far the best

This is by far the best carrot cake recipe. I have been making this one for the last 20 years and it never disappoints.

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!