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Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles to ensure easy removal after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this bowl aside while you prepare the wet ingredients.
Step 3: Beat the Wet Ingredients
In another large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the oil and vanilla extract, then whisk again until well combined. The mixture should be slightly thickened and glossy.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter, as this can lead to a dense cake.
Step 5: Add the Good Stuff!
Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut (if using). The batter should be thick but still spreadable. The carrots, nuts, and coconut will give the cake texture, while the pineapple contributes moisture and sweetness.
Step 6: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula, then bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Step 7: Make the Cream Cheese Frosting
While the cakes cool, prepare the cream cheese frosting. Beat the softened cream cheese and butter together in a mixing bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and continue to beat until the frosting is light, fluffy, and smooth. Stir in the vanilla extract and a pinch of salt to balance the sweetness.
Step 8: Frost the Cake
Once the cakes have completely cooled, place one layer of the cake on a serving platter. Spread a generous layer of cream cheese frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting.
For an extra touch, garnish the cake with additional chopped walnuts or coconut flakes.
Tips for the Best Carrot Cake
- Use fresh ingredients: Freshly grated carrots will add the best flavor and moisture. Avoid pre-grated carrots, which can be dry and lack flavor.
- Don’t overmix the batter: Overmixing can lead to a dense, tough cake. Stir just until the ingredients are combined.
- Choose the right oil: Vegetable oil works best for this recipe as it helps keep the cake moist. You can substitute with canola oil or another neutral oil, but avoid using olive oil, as its flavor can overpower the cake.
- Let the cake cool completely before frosting: If the cake is still warm when you frost it, the frosting may melt and slide off.
Variations on the Classic
- Carrot Cake Cupcakes: Transform this recipe into cupcakes by dividing the batter among lined muffin tins. Bake for 18-22 minutes, or until a toothpick comes out clean.
- Vegan Version: For a vegan version, substitute the eggs with flax eggs and use a plant-based oil and non-dairy cream cheese for the frosting.
- Spiced Carrot Cake: Add a pinch of allspice, cardamom, or cloves to the spice mix for an even more aromatic flavor.
Why This is the Best Carrot Cake Ever
This carrot cake recipe strikes the perfect balance between moistness, flavor, and texture. The cream cheese frosting is just the right amount of tangy to complement the sweetness of the cake, while the addition of pineapple, walnuts, and coconut gives it a rich complexity that’s hard to resist. It’s a crowd-pleaser, perfect for special occasions or simply as a sweet treat to enjoy with a cup of tea.
Once you try this carrot cake, you won’t need another recipe again. It truly is the best carrot cake ever!
Final Thoughts
Whether you’re an experienced baker or a beginner, this carrot cake recipe is straightforward to follow and delivers delicious results every time. It’s the perfect balance of flavors and textures, guaranteed to be a hit at your next gathering. Plus, it’s so good you’ll want to bake it year-round—not just for special occasions! Happy baking!
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