Best Carrot Cake Recipe
This Carrot Cake recipe is a family favorite handed down through generations. Crunchy carrots, warm spices, and a delicious cream cheese frosting.
Servings: 12 Servings
Calories: 852kcal
Equipment
- 8 inch Cake Pan (2)
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp Kosher salt
- 2 cups white granulated sugar
- 1 ½ cups vegetable oil
- 4 large eggs
- 8 ½ oz canned crushed pineapple drained
- 2 cups grated carrots about 2 or 3 large
- 1 cup chopped walnuts optional
- ½ cup golden raisins optional
Cream Cheese Frosting
- 1 stick unsalted butter room temperature
- 8 oz cream cheese room temperature
- 1 tsp vanilla extract
- 1 lb confectioners sugar sifted
- milk as needed to thin
Instructions
- Preheat oven to 350ºF. Grease and flour 8" round cake pans, and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the white granulated sugar, vegetable oil, eggs, and stir well to combine.
- Add crushed pineapple, shredded carrots, chopped walnuts and/or raisins and stir well.
- Divide into prepared cake pans and bake for 35-40 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Remove and cool for 10 minutes in the pans. Run a small knife around the edges and invert onto cooling racks and cool completely before frosting.
Cream Cheese Frosting
- Cream together butter, cream cheese, and vanilla extract in a medium bowl.
- Beat in confectioners sugar until well incorporated and smooth. Add milk if the frosting is too thick.
- Frost the cake and serve.
Nutrition
Calories: 852kcal | Carbohydrates: 100g | Protein: 7g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 500mg | Potassium: 255mg | Fiber: 2g | Sugar: 79g | Vitamin A: 4145IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 2mg
