World's Best Carrot Cake

By Tracy

12 Person

70 Minutes

712 Calories

World's Best Carrot Cake! If someone did a list of the greatest cake/frosting combinations of all time, this carrot cake topped with cream cheese frosting has to be at the top. This carrot cake recipe also has pineapple, pecans, and walnuts which all add to its moist, crunchy goodness.

Ingredients

Frosting

1 pound powdered sugar
1 tsp. vanilla
1 tbsp. milk
8 oz. cream cheese (softened)
1/2 cup unsalted butter (softened)

1/2 cup chopped walnuts
1/2 cup chopped pecans
1 can crushed pineapple (drained)
2 cups carrots (grated)
1/4 cup butter (melted)
4 large eggs
1 1/4 cups vegetable oil
2 cups sugar
1/2 tsp. ginger
2 tsp. cinnamon
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 cups all-purpose flour

Method

01

Preheat oven to 350 degrees F.
02

Whisk together the flour, salt, baking powder, baking soda, cinnamon, and ginger in a mixing bowl for a minute or two; reserve until needed.
03

In another mixing bowl, combine the sugar, oil, and eggs. Whisk until thoroughly combined. Whisk in the melted butter. Use a spatula to stir in the carrots, pineapple, and nuts. Stir in the flour mixture in two additions.
04

Scrape the batter into a lightly greased 13 x 9 baking dish.
05

Bake for about 40 minutes, or until the top springs back slightly when gently touched with your finger. Remove and allow to cool completely before frosting.
06

Use an electric mixer to beat together the butter, cream cheese, milk, and vanilla until light and fluffy.
07

Gradually beat in the powdered sugar to form a smooth frosting. Spread evenly over the cooled cake.

Related Tags

World's Best Carrot Cake

4.8

( By Tracy )

01 Information

Grade medium
Serving 12 servings
Calorie 712 Kcal
Prep Time 30 Mins
Cook Time 40 Mins
Total Time 70 Mins

02 Ingredients

Frosting

1 pound powdered sugar

1 tsp. vanilla

1 tbsp. milk

8 oz. cream cheese (softened)

1/2 cup unsalted butter (softened)

1/2 cup chopped walnuts

1/2 cup chopped pecans

1 can crushed pineapple (drained)

2 cups carrots (grated)

1/4 cup butter (melted)

4 large eggs

1 1/4 cups vegetable oil

2 cups sugar

1/2 tsp. ginger

2 tsp. cinnamon

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 cups all-purpose flour

03 Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Whisk together the flour, salt, baking powder, baking soda, cinnamon, and ginger in a mixing bowl for a minute or two; reserve until needed.

Step 3

In another mixing bowl, combine the sugar, oil, and eggs. Whisk until thoroughly combined. Whisk in the melted butter. Use a spatula to stir in the carrots, pineapple, and nuts. Stir in the flour mixture in two additions.

Step 4

Scrape the batter into a lightly greased 13 x 9 baking dish.

Step 5

Bake for about 40 minutes, or until the top springs back slightly when gently touched with your finger. Remove and allow to cool completely before frosting.

Step 6

Use an electric mixer to beat together the butter, cream cheese, milk, and vanilla until light and fluffy.

Step 7

Gradually beat in the powdered sugar to form a smooth frosting. Spread evenly over the cooled cake.

04 Author