BEST Carrot Cake
Yes. I really put BEST. This must be the best cake I’ve made. Hands down. It’s a bold statement, but I’ve never been more sure of it.
For Alex’s birthday, I decided to bake him this lovely carrot cake. He had chocolate cake with his family, so I wanted to gift him a different flavor. We both share a love for carrot cake. It was a no brainer that I was going to make him this for the dinner party. The cake was definitely a hit amongst all of his friends. Everyone LOVED it, and it was a hot topic of discussion all night. This recipe has the power to convert a carrot cake hater into a carrot cake fan! It’s really that powerful.
So what are you waiting for? Get into that kitchen and start baking!
What Makes the BEST Carrot Cake
This is not your average carrot cake. Understanding the components of how to make the BEST carrot cake is critical to the baking process. These ingredients are critical to making the perfect, moist, and warm carrot cake.
- Crushed Pineapple
- This is the secret ingredient. You might think that it is weird, but pineapple is the absolute best for a recipe like this. The pineapple flavor is masked by the spices in this cake. Instead of adding that tart flavor, pineapple adds moisture to the cake and cuts the sweetness so that it is perfectly balanced. It’s seriously the best. Most people tend to use applesauce to add moisture, but I think crushed pineapple works the best.
- Freshly Grated Carrots
- I know you’re going to be tempted to buy that pre-shredded stuff. None of that crap. If you want the BEST carrot cake, you better grate those carrots yourself. I know it seems like tedious work, but there are great rewards when you put in the work. I promise.
- Brown Sugar
- Brown sugar adds moisture and flavor to a cake. It is subtle, but a great way to enhance the spices in this cake.
- Flour
- Make sure to level the flour and and measure it properly. This cake is full of mix-ins, so it is a pretty heavy cake to begin with. The last thing that you want is a dense cake.
BEST Carrot Cake
Ingredients
- 3 cups carrots finely grated
- 2 1/2 cups all purpose flour
- 1/4 tsp allspice
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 1 cup walnuts chopped
- 1 cup crushed pineapple with juice
Instructions
- Preheat your oven at 350 degrees Fahrenheit.
- In a large bowl, sift the dry ingredients together (flour, allspice, cinnamon, baking powder, baking soda, and salt). Whisk until well combined and set aside.
- Mix together the sugars (brown and granulated) with the eggs until well combined.
- Gradually add the oil into the egg-sugar mixture while whisking continuously. Whisk until the oil is fully incorporated.
- In small batches, fold the dry ingredients into the wet mixture with a spatula.
- Once the flour is fully incorporated into the batter, add the shredded carrots and crushed pineapple.
- Fold the carrots and pineapple into the batter until it is completely incorporated
- Pour the batter into 3 8-inch round tins that are lined with parchment paper.
- Bake the cake at 350 degrees Fahrenheit for 25-30 minutes.
- Allow the cake to rest for at least one hour before icing and serving.
Interested in more easy and delicious recipes to make from home? Check out my recipes here. Subscribe to my newsletter for regular updates whenever I add a new recipe.
Emily
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