Description
This super sweet, super moist carrot cake is the absolute best carrot cake recipe I have ever tasted!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 3 eggs
- 1 1/4 cup vegetable oil
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons almond extract
- 2 1/2–3 cups of grated carrots
- 1– 8oz. can crushed pineapple packed in juice (NOT drained!)
- Frosting
- 8 oz cream cheese
- 1/2 cup butter
- 2 1/2 cups of confectioners sugar
- *optional 2 teaspoons of vanilla extract
Instructions
- Preheat oven to 350 degrees
- Grease and flour two 9″ round pans–I highly recommend cutting and placing parchment paper on the bottoms of your pan. This cake tends to stick otherwise.
- Sift flour, baking powder, cinnamon, baking soda, nutmeg, ginger, and salt into a mixing bowl
- In a separate bowl combine eggs, oil, sugars, and extract. ( I use a hand mixer for this to make sure I don’t over mix!).
- Add in dry ingredients and mix by hand.
- Stir in carrots and pineapple–mix by had to incorporate.
- Divide batter between two cake pans
- Cook 35-40 minutes until a toothpick inserted in the center comes out clean.
- Remove from oven and immediately run a knife around the edges of the cake. Let cake rest 15 minutes and invert onto cooling rack.
- While cakes are cooling beat together cream cheese and butter until fluffy.
- Add in confectioners sugar and beat until smooth.
- Once cakes have cooled completely, frost and enjoy.
Notes
*Keep cake covered and refrigerated
*Cake keeps well in the refrigerator for days, but I doubt it will last you that long 😉
*This is enough frosting for a nice thick layer of frosting between the two cakes layers and frosting on top of the cake with naked sides. I find the cake is sweet enough without drowning it in too much frosting.