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The Best Carrot Cake is incredibly moist and and super delicious! Topped with a sweet and creamy cream cheese frosting you will swoon over this cake.
There is something about a carrot cake that we have always loved. Throughout the years we have had many carrot cakes. Some better than others. I can honestly say that most have been pretty good unless they have been dry and there have been a few of those. This one we can honestly sa is The Best Carrot Cake ever!!
We always gravitate towards the original old fashioned carrot cake. Not the ones with pineapple in them. They are a great cake but they aren’t what I consider classic carrot cake.
Some people like nuts and raisins in their carrot cakes. Carrot cake can really be made in so many ways. For me I like my cake plain.
PIN IT!!
Don’t get me wrong I would never turn my nose up at a cake with raisins or pineapple we just won’t be making it because we don’t consider them the best carrot cake! But they sure are great cakes.
You can make this into a layer cake like we did, into bars for a potluck or party or even cupcakes. We love layer cakes. When we make this cake we use a 3 – 6 inch pans to make the cake taller and get more delicious cream cheese frosting in between each layer. You can make it a 2 layer cake by using 2 – 8 inch cake pans if you like.
This carrot cake is incredibly moist from the oil and carrots and has the best flavor with the added brown sugar and spices! And then it’s topped off with the most amazingcream cheese buttercream frosting!
HOW TO MAKE THE BEST CARROT CAKE:
Preheat oven to 350 degrees F.
Prepare 3 6” cake pans with nonstick spray and parchment paper if desired.
Combine all dry ingredients into a large mixing bowl or the bowl of a stand mixer.
Run through the ingredients with a whisk breaking up any large clumps.
Add in all of the wet ingredients and mix until combined.
Add in the carrots and mix until just combined.
Evenly distribute the batter between the three baking pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cakes to cool for about 10 minutes in the pan. Then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare your cream cheese buttercream by creaming together the cream cheese and butter until nice and smooth.
Slowly add in one cup of confectioners sugar at a time until combined.
Add in vanilla and cream and mix on high for 3-4 minutes until the frosting is nice and fluffy.
Assemble the cake by placing one layer on a cake stand or plate and topping with about ½ cup of the frosting and leveling with a spatula.
Continue with all layers. Finally cover the entire cake with the frosting, and top with chopped pecans if desired.
The Best Carrot Cake
The Best Carrot Cake is incredibly moist and and super delicious! Topped with a sweet and creamy cream cheese frosting you will swoon over this cake.
4.27 from 26 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8
Author: Rob
Ingredients
- 4 eggs
- 1 ¼ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup sugar
- 1 cup brown sugar
- 2 tsp ground cinnamon
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 2 cups grated carrots
Cream Cheese Buttercream Frosting:
- 1 8 oz. package of cream cheese (room temp)
- 1 stick of butter (softened)
- 3 cups confectioners sugar
- 1 tsp vanilla extract
- 1 tsp heavy whipping cream
Instructions
1. Preheat oven to 350 degrees F.
2. Prepare 3 6” cake pans with nonstick spray and parchment paper if desired.
3. Combine all dry ingredients into a large mixing bowl or the bowl of a stand mixer.
4. Run through the ingredients with a whisk breaking up any large clumps.
5. Add in all of the wet ingredients and mix until combined.
6. Add in the carrots and mix until just combined.
7. Evenly distribute the batter between the three baking pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
8. Allow the cakes to cool for about 10 minutes in the pan. Then turn them out onto a wire rack to cool completely.
9. While the cakes are cooling, prepare your cream cheese buttercream by creaming together the cream cheese and butter until nice and smooth.
10. Slowly add in one cup of confectioners sugar at a time until combined.
11. Add in vanilla and cream and mix on high for 3-4 minutes until the frosting is nice and fluffy.
12. Assemble the cake by placing one layer on a cake stand or plate and topping with about ½ cup of the frosting and leveling with a spatula.
13. Continue with all layers. Finally cover the entire cake with the frosting, and top with chopped pecans if desired.
