This is the Absolute Best Carrot Cake Ever! I think I can go so far as saying that this is the best I have tasted in my life.
Goodbye store bought Cake Mix in a box. This is my go-to recipe from now on!
This from scratch recipe is far superior to off the shelf mixes.
It really is that good. Give it a try and I think you’ll agree.
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Best Carrot Cake Recipe
The Absolute Best Carrot Cake Ever
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
This has become my go-to recipe whenever I'm craving carrot cake.
Course: Dessert
Cuisine: American
Keyword: Absolute Best Carrot Cake Ever
Servings: 6
Calories: 425 kcal
Ingredients
Carrot Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 3/4 cups white sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 8 ounce cans crushed pineapple, drained
Carrot Cake Frosting
- 1 8 ounce package cream cheese, softened
- 1/4 cup butter softened
- 2 cups icing sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
- Stir in carrots, coconut, walnuts and pineapple. Pour into prepared pans and bake for about 45 minutes. Don't panic, the center will sink a little.
- Allow to cool; when cool, ice the cake. You can certainly use your favorite cream cheese frosting to ice this cake, but the one I've included is highly recommended
- To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.
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