The Best Ever Carrot Cake with Cream Cheese Frosting



The Best Ever Carrot Cake with Cream Cheese Frosting , .


This carrot cake recipe truly is the BEST carrot cake I've ever had and converted me into becoming a carrot cake lover! So supremely moist, fluffy and delicious. Add or omit mix-ins to suit your


This carrot cake recipe truly is the BEST carrot cake I've ever had and converted me into becoming a carrot cake lover! So supremely moist, fluffy and delicious. Add or omit mix-ins to suit your

Total Time: 60 Minutes, Servings: 15-18 Servings

Ingredients :
  • One 8-ounce can crushed pineapple, drained
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground cinnamon
  • ⅛th tsp ground cloves
  • 1 cup chopped pecans (may substitute walnuts)
  • 2 cups shredded carrots
  • (If you want raisins, add ¾ - 1 cup of raisins, optional)
  • FOR THE FROSTING:
  • One 8-ounce pkg cream cheese, softened
  • ¼ cup butter, softened
  • 1 tsp vanilla extract
  • 3 Tbsp orange juice
  • ¼ cup heavy cream
  • 3 - 3 & ½ cups powdered sugar
  • Additional chopped pecans for garnish, optional



Instructions :
  • Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
  • In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
  • Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  • In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.
  • Spread the frosting evenly over the cake and sprinkle with remaining chopped pecans, if using. Store covered in the fridge.



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Comment 7788 / Based On 7788 Total User

Rated 4.8 / Based On 7788 Customer Reviews
This carrot cake recipe truly is the BEST carrot cake I've ever had and converted me into becoming a carrot cake lover! So supremely moist, fluffy and delicious. Add or omit mix-ins to suit your

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