Description
If you’re searching for a dessert that’s rich in flavor, incredibly moist, and topped with the dreamiest cream cheese frosting, this To Die For Carrot Cake is your answer.
Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups finely grated carrots (about 5 medium carrots)
- 1 cup crushed pineapple, drained
- Optional: 1 cup chopped walnuts or pecans, ½ cup shredded coconut
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 3½ to 4 cups powdered sugar (depending on your preferred consistency)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
Step 2: In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth.
Step 3: In a separate bowl, mix the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 4: Fold in the grated carrots, crushed pineapple, and any optional add-ins like chopped nuts or coconut.
Step 5: Pour the batter evenly into the prepared pans. Bake for 35–40 minutes (for round pans) or 45–50 minutes (for a 9×13-inch pan), or until a toothpick inserted in the center comes out clean.
Step 6: Let the cakes cool in the pans for about 10 minutes, then remove them and let them cool completely on a wire rack.
Step 7: To make the frosting, beat together the softened cream cheese and butter until smooth. Add vanilla and gradually mix in the powdered sugar until you reach your desired consistency.
Step 8: Once the cake is completely cool, frost and decorate as desired.
Notes
Use freshly grated carrots—not pre-shredded. Pre-packaged carrots are too dry and don’t blend well into the batter. Don’t skip the pineapple—it’s the secret to ultra-moist texture. Be sure to drain it well, though, so you don’t water down the batter.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 380
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 2g
Keywords: Carrot Cake Recipe Homemade