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Carrot cake has gained a beloved status among dessert aficionados, celebrated not only for its delightful taste but also for its moist texture and wholesome ingredients. Its roots can be traced back to medieval times, where recipes for carrot pudding were used as a substitute for sugar, which was scarce and expensive. Over the years, this humble dessert evolved into the spiced cake we know today, often adorned with a cream cheese frosting that perfectly balances its sweetness. As carrot cake continues to gain popularity, it remains a staple at birthday parties, weddings, and holiday gatherings, cherished for its comforting flavors and nostalgic appeal.

The Best-Ever Carrot Cake Recipe

Discover the ultimate carrot cake recipe that's sure to become a family favorite! This Best-Ever Carrot Cake combines fresh grated carrots, crushed pineapple, and a unique blend of spices to create an incredibly moist and flavorful dessert. Topped with rich cream cheese frosting, it’s perfect for celebrations or cozy gatherings. Not only does it taste amazing, but it also offers nutritional benefits. Get ready to impress your guests with this deliciously indulgent yet wholesome treat!
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Ingredients
  

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup vegetable oil

4 large eggs

3 cups grated carrots (about 6 medium carrots)

1 cup crushed pineapple, drained

1 cup chopped walnuts or pecans (optional)

1 teaspoon vanilla extract

1 cup raisins (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (if needed)

Instructions
 

Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

    Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

      Mix wet ingredients: In a separate bowl, whisk together the vegetable oil and eggs until smooth. Stir in the grated carrots, crushed pineapple, and vanilla extract.

        Combine wet and dry: Gradually pour the wet mixture into the dry ingredients, mixing gently until just combined. Be careful not to overmix. Fold in the chopped nuts and raisins if using.

          Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

            Prepare the frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and mix until smooth. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time to reach desired consistency.

              Assemble the cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.

                Decorate (optional): For an extra touch, you can top the cake with chopped nuts, grated carrots, or decorative sprinkles.

                  Serve: Slice and enjoy this delightful carrot cake with a cup of tea or coffee!

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 slices