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Carrot cake has earned its place as a beloved classic dessert, cherished by many for its delightful balance of sweetness, spice, and moist texture. This delectable treat has woven itself into the fabric of celebratory occasions, from birthdays to holiday gatherings, thanks to its rich flavor and comforting characteristics. Whether you're a long-time fan or a first-time baker, this recipe promises an unforgettable experience that will make your taste buds sing.

The Best-Ever Carrot Cake Recipe

Discover the joy of baking with the best-ever carrot cake recipe! This beloved classic dessert features a perfect blend of sweetness and spice, complemented by moist texture and rich flavors. Packed with fresh carrots and warm spices like cinnamon and nutmeg, this cake is a delight for any occasion. Whether you choose to enjoy it plain or topped with luscious cream cheese frosting, each bite promises to be unforgettable. Elevate your baking game and create lasting memories with this delicious treat!
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Ingredients
  

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

4 large eggs

1 1/2 cups vegetable oil

3 cups finely grated carrots (about 5-6 medium carrots)

1 cup crushed pineapple (drained)

1/2 cup chopped walnuts (optional)

1/2 cup raisins (optional)

1 teaspoon vanilla extract

Frosting:

8 oz cream cheese (softened)

1/2 cup unsalted butter (softened)

4 cups powdered sugar

1 teaspoon vanilla extract

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.

      In another bowl, beat the eggs and gradually whisk in the vegetable oil until the mixture is smooth.

        Add the grated carrots, crushed pineapple, walnuts, raisins, and vanilla extract to the egg and oil mixture, stirring until fully combined.

          Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix.

            Divide the batter evenly between the prepared cake pans and smooth the tops.

              Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

                While the cakes are cooling, prepare the frosting. In a medium bowl, beat the cream cheese and softened butter together until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.

                  Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.

                    Optionally, garnish with additional chopped walnuts or a sprinkle of cinnamon.

                      Slice and serve your delicious best-ever carrot cake!

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12