Best Carrot Cake Recipe
A super moist, old-fashioned carrot cake packed with pineapple, raisins, and topped with cream cheese frosting.
Ingredients
- Carrot & Pineapple Mix:
- - 3 cups shredded carrots
- - 1 8 oz can crushed pineapple, drained
- Wet Ingredients:
- - 4 eggs
- - 1 tbsp vanilla
- - 1/4 cup oil
- - 1/4 cup buttermilk
- - 1 cup brown sugar
- - 1 cup white sugar
- - 1 cup raisins
- - 1 cup shredded coconut optional
- Dry Ingredients:
- - 2 cups + 2 tbsp flour
- - 1 tsp baking powder
- - 1 tsp baking soda
- - 1/2 tsp salt
- - 1 1/2 tsp cinnamon
- - 1 tsp nutmeg
- - 1 cup chopped nuts optional
- Cream Cheese Frosting:
- - 8 oz cream cheese
- - 1/2 cup butter
- - 3 cups powdered sugar
- - 1 tsp vanilla
- - Pinch of salt
Instructions
- Chill carrot-pineapple mix 10–15 min.
- Beat wet ingredients; stir in sugars, raisins, coconut.
- Whisk dry ingredients; fold into wet.
- Fold in carrot mix and nuts.
- Bake in two 9" pans at 350°F for 40–50 min.
- Beat frosting ingredients; frost cooled cakes.
Notes
- Adjust add-ins to taste.
- Use simple syrup for extra moisture.
- Use simple syrup for extra moisture.