Best Carrot Cake Ever


 



  

With its distinct spice flavor, super-moist crumb, and velvety cream cheese frosting, it truly is the ultimate carrot cake. Use brown sugar and toasted walnuts for a deeper flavor.

 

Carrot cake with cream cheese on a marble and wood cake stand

 

I don't call it carrot cake.

 

I call it "birthday cake".

 

Carrot cake is my # 1 favorite cake. Growing up, my mom made my birthday every year and the only thing that rivaled was a batch of carrot cakes on the side. I have embraced this tradition and make my own carrot birthday cake every year. And of course, we never limit it to only once a year. This cake decorates the Easter table and I love making spring brunches, baby shower receptions, and new bakery sales in our community.

 

In fact, this carrot cake recipe is so popular here that I have stopped asking what everyone wants from a dessert! Because it is always this!

 

A slice of carrot cake with cream cheese on a silver plate

 

This carrot cake sets the standard for carrot cupcakes everywhere. It is very moist and full of toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger adds the tastiest zing, but it doesn't overpower it at all. The cake is dense, but each fork is super soft and very lush. If prepared in advance, the flavor intensifies and the cream cheese seeps into the layers, creating a more tender bite.

 

So, if you are looking for a ready-made cake that won't affect its taste and texture, then do it! It's totally classic and one taste turns everyone on, even those silly people who "don't like carrot cake". Who are you people ?! 😉

 

 

* Ingredients :

 

° 6 cups grated carrots

° 1 cup brown sugar

° 1 cup raisins

° 4 eggs

° 1 1/2 cups white sugar

° 1 cup vegetable oil

° 2 teaspoons of vanilla extract

° 1 cup ground pineapple, drained

° 3 cups all-purpose flour

° 1 1/2 teaspoon baking soda

° 1 teaspoon salt

° 4 teaspoons ground cinnamon

° 1 cup chopped walnuts

 

* Directions :

In a medium bowl, combine grated carrots and brown sugar. Leave it aside for 60 minutes, then add the raisins.

Preheat the oven to 350 ° F (175 ° C). Grease and spread two 10-inch cake trays.

In a large bowl, beat eggs until light. Gradually mix in white sugar, oil, and vanilla. My heart is a pineapple. Mix the flour, baking soda, salt, and cinnamon, and stir the wet mixture until absorbed. Finally, add the carrot and walnut mixture. Pour evenly into prepared saucepans.

Bake for 45 to 50 minutes in a preheated oven, until the cake tests are completed with a toothpick. Cool for 10 minutes before removing from pan. When cooled completely, frost with cheese frosting.

 

Enjoy !