This carrot cake is moist, fluffy, and perfectly sweetened! It is the BEST and only carrot cake recipe I ever use with perfect results every time!
I am a sucker for carrot cake! I am also a sucker for all things topped with cream cheese frosting. But carrot cake is my favourite of them all!
I am sharing with you all today my absolute favourite recipe for carrot cake. This is the only carrot cake recipe I use and requires no tweaking at all (well, years of tweaking the recipe have resulted in this final recipe and I am not touching it anymore). It is perfect (in my humble opinion).
Perfectly moist, sweet but not too sweet, and so fluffy.
I. Love. It.
Making the cake is super easy too! The hardest part is shredded all the carrots but I have a few short cuts for that!
- The food processor is your friend here. Pop in the shredding attachment and it does all of the hard work.
- You can also use matchstick carrots bought from the grocery store. That is the ultimate easy solution, I think. And one I prefer to keep things simple!
Making the BEST Carrot Cake ever!
Making the cake is super easy too! The hardest part is shredded all the carrots but I have a few short cuts for that!
- The food processor is your friend here. Pop in the shredding attachment and it does all of the hard work.
- You can also use matchstick carrots bought from the grocery store. That is the ultimate easy solution, I think. And one I prefer to keep things simple!
Once you have your carrots shredded, the rest is easy. Don’t be intimidated by the long list of ingredients, you probably have everything you need already!
I like to mix the dry ingredients first and set them aside.
Then I set to work mixing all of the wet ingredients (except for the pineapple and carrots). I blend those up really good in the food processor to make sure they are smooth. Then the dry ingredients go in and then finally the carrots and pineapple. Then into the oven it goes in a well-greased pan! My oven takes about 45 minutes to bake this cake perfectly but be sure to test yours out with a toothpick to make sure it has cooked through.
Tips for the perfect cake
In order to ensure your cake comes out of the pan nicely, you have to make sure you butter the pan generously and flour it too. I add a little flour to the buttered bundt pan and then shake it around to coat it all. This has helped prevent the cake from sticking and falling apart when you want to flip it. That’s no fun at all!
Another important tip is to make sure that you let your cake cool as specified in the recipe.
In order to ensure a smooth icing, make sure your ingredients are at room temperature. Set them out earlier in the day or, if you forget to, I “defrost” them in the microwave for several seconds until they are soft.
Hope you love this cake as much as I do! Bon appetit!
You may also like:
Blackberry Coffee Cake
Chocolate Guinness Cupcakes with Cream Cheese Frosting
Carrot Cake
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
Wet Ingredients
- 4 large eggs
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup apple sauce
- 1/2 cup Greek yogurt
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups carrots shredded (about 1 lb carrots)
- 1 cup crushed pineapple drained
Cream Cheese Frosting
- 250 g cream cheese softened (1 brick or 8oz)
- 1/2 cup butter softened
- 2 cups confectioner's sugar
- milk
- 1/4 cup pecans chopped
Instructions
- Preheat oven to 350F and generously grease a bundt pan with butter. Flour it lightly.
- Grate carrots in a food processor or with a box grater. Set aside.
- In a large bowl, whisk together all of the dry ingredients. Set aside.
- Place all of the wet ingredients except for the carrots and pineapple in the bowl of a stand mixer with the paddle attachment. Blend well until everything is well combined and creamy. Add the dry ingredients and blend to form the batter. Add the grated carrots and pineapple and blend until combined.
- Pour the batter into the bundt pan and bake in the oven for 45 minutes or until a toothpick inserted in the middle comes out clean. Let it cool for 20 minutes in the pan and then carefully run a butter knife around the edges to ensure it is loose. Carefully flip it onto a cooling rack to cool completely.
- Once the cake is completely cooled, make the frosting by adding the cream cheese, butter, and icing sugar to a food processor with the paddle attachment. Blend on medium speed until it is light and fluffy Slowly add a little milk (1 tablespoon at a time) and blend. If needed, add a little more milk to reach the desired consistency. Drizzle over the cake and top with chopped pecans. Serve!
