This truly is the absolute best carrot cake I've ever had! The cake is super moist, tender, soft, and delicious with a velvety smooth cream cheese frosting. It's always a hit and I get many requests to make this amazing cake.
For the Cake:
2 1/2 cups all purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
3 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 cup sugar
1 cup light brown sugar
1 1/2 cups vegetable oil
1 pound carrots, peeled and grated ( I use my food processor to finely chop)
1/2 cup crushed pineapple, drain and squeeze out the liquid
For Cream Cheese Frosting:
1 (8 oz.) package of cream cheese
1 stick of butter
1 tsp vanilla extract
3 cups powdered sugar
1. Preheat oven to 350 degrees. Line 2 (9 in.) round cake pans with parchment paper on bottom. Grease parchment paper and sides of pan. You can also use a 9 x 13 baking dish.
2. In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
3. In a stand mixer fitted with paddle attachment, (or a large mixing bowl and an electric mixer), beat both sugars with eggs until combined. Add oil gradually and mix until light in color, about 1 minute. With a rubber spatula scrap down the sides of bowl and then mix in the carrots and pineapple. Gently fold in dry ingredients, mixing until no flour steaks remain, do not over mix.
4. Divide batter evenly between the 2 pans. Bake until toothpick inserted in center comes out clean, about 30 to 35 minutes. If you use a 9 x 13 pan bake for around 40 minutes or until toothpick comes out clean.
5. Allow cakes to cool completely in pans before frosting.
6. Meanwhile, make the frosting. In a large mixing bowl, mix the softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla and mix until everything is well combined.
7. Spread half of the cream cheese frosting on top of one cake. Gently place second cake on top of frosted bottom cake. Spread remaining frosting on top and sides of both cakes. Cake can be chilled and made a day ahead.
For a video tutorial visit my YouTube channel