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

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The Best-Ever Carrot Cake

Photo Credit
Ivanna Pavliuk/Shutterstock
Yield
20 to 24 servings
Category
Cakes and Frostings
Course
Desserts
Sources
The OFA Recipes for Every Season
April 10, 2023
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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!

Cake

Ingredients
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
Instructions

For cake: Preheat oven to 350°F. Grease and flour a 13x9-inch baking dish.

Using an electric mixer, beat 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

Ingredients
8 ounces (1 package) cream cheese, softened
8 tablespoons (1 stick) butter, softened
1 teaspoon grated orange zest
2-1/4 to 2-1/2 cups sifted confectioners' sugar
chopped walnuts, for topping (optional)
Instructions

For frosting: Using an electric mixer, beat cream cheese, butter, and orange zest until smooth. Add confectioners’ sugar, a little at a time, and beat until smooth. Adjust the amount of confectioners’ sugar depending on how sweet you like the icing to be.

Frost cake and top with walnuts, if using.

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Comments

Patricia Dennie (not verified)

4 months 2 weeks ago

We are definitely Carrot Cake Lovers, even had a Carrot Cake for our wedding. Can these recipes be used in a Bundt pan? I don’t use much frosting when I use a Bundt pan because the cake speaks for itself. Thanks, Patricia

Hi, Patricia. Love your carrot cake enthusiasm! You can make this recipe in a 10- or 12-cup bundt pan. If you use a 10-cup bundt, you will need to cook it a bit longer. If you use a 12-cup bundt pan, a little less. Keep an eye on it!

Jim F (not verified)

6 months 2 weeks ago

I have this same recipe but in stead of having pineapple in it it has raisins in it..

Jim F (not verified)

6 months 2 weeks ago

I have this same recipe but in stead of having pineapple in has raisins in it..

Mary Helen Hoffman (not verified)

1 year 1 month ago

I've made this a few times now, and it's true: this is the best carrot cake I've ever had. I think it might be the pineapple that gives it that special something. Next time I might try subbing applesauce for the oil. Would it be a 1 : 1 substitution? Thanks!

TK (not verified)

1 year 1 month ago

Can this recipe be done in two 8 inch cake pans instead? And if so, would I have to double the frosting?

Stacy (not verified)

1 year 3 months ago

If I want to make this cake without the pineapple, do I need to make any adjustments?

Hi, Stacy. The pineapple adds sweetness and ensures a moist cake. But if you want to omit it, we would recommend adding applesauce in its place.

Denise T (not verified)

3 years 2 months ago

When making the substitution you can sub any amount up to the whole shebang. It just depends on how much fat and calories you want to cut out. Just experiment and see what works for you. Happy baking!