This is in my opinion the World's Best Ever Carrot Cake Recipe! I have never made or tasted one that I preferred over this one. Your turn to try!
Of all the carrot cakes I have tried in my life, this recipe is and remains the World's Best - at least in my opinion.
Carrot cake has been one of my 'later in life' discoveries. As a child I could not reconcile the thought of a vegetable in my dessert. It just didn't seem right.
Oh, the twisted paradigms we develop in childhood!
With a transcontinental move from Germany to Canada, I had to change my opinions on a lot of things. And so also my vegetables-in-dessert aversions eventually disappeared.
Learning to Love Carrot Cake
It all started with my sister making an amazing chocolate cake in her cooking class and then admitting it had zucchini in it. I couldn't believe she didn't tell me first and I also couldn't believe that I didn't taste any of the zucchini! Now even my favorite brownie recipe includes zucchini.
I don't remember the details, but probably the next time I was offered some carrot cake, I didn't resort to my default 'no, thanks!' And sure enough, I also liked this vegetable in my cake.
Not long after, I wanted to bake a carrot cake on my own for the first time. We didn't have a 'family recipe' for it, so I just googled for one. Sadly, I don't remember what site I found it on, but the hand-written recipe has been well treasured in my baking notebook.
One differentiating ingredient from most other carrot cake recipes is the crushed pineapple it requires. Grated carrots (just like zucchini) already make for a nice and moist cake, but the added pineapple gives an additional kick in moistness.
Deciding to Do It Myself and Make Carrot Cake
Another ingredient that sells this recipe as 'world's best' to me are the chopped pecans (walnuts will also do). I love contrast in cakes. Here, the moist and juicy carrot cake is contrasted by crunchy nuts.
I have tried many other carrot cakes since finding this recipe, even here in Asia - most recently in Chiang Mai, Thailand and Luang Prabang - Laos. The latter was praised in an online review and 'the world's best'. I was excited to try it! To my disappointment however, there were no nuts in either one, resulting in a cake that was great in flavor but kind of boring and too smooth in texture.
If you are looking for a new and different carrot cake recipe, I dare you to try this one. Even my husband, who usually doesn't like carrot cake at all, loves this version. The largest tier of our wedding cake was this carrot cake and the first to be all gone.
You can pair this carrot cake with your favorite cream cheese icing. I prefer to use Rose Levy Beranbaum's White Chocolate Cream Cheese Frosting with this cake. For a 9x13 sheet cake convert it to 3-3.5 cups, for a filled and frosted layer cake to 4-5 cups.
The Best Ever Carrot Cake Recipe
- 2 cups flour
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon nutmeg
- ¾ cup white sugar
- ¾ cup brown sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla
- 3 eggs
- 2 cups grated carrots
- 1 cup pineapple drained and crushed
- ½ cup chopped pecans
- Preheat oven to 350F. Grease and flour a 9x13" cake pan (or two 8 or 9" cake pans). In a large bowl whisk together flour, baking powder, cinnamon, baking soda, salt & nutmeg.
- In a separate bowl mix sugars, eggs, oil & vanilla until smooth. Pour this over flour mix and stir until moistened.
- Stir in carrots, pineapple & pecans. Fill batter into pan(s) and bake for about 40 min.
- Let the cake cool in pan on a wire rack. If making a layer cake, invert cake layers onto rack after cooling for 10 min.
- Ice completely cooled cake with cream cheese frosting.
Pin this Best Ever Carrot Cake Recipe for later?
Do you have a favorite carrot cake recipe? What is the selling factor for you? Enjoy!
Other Recipes You Might Enjoy
Check out these similar recipes for more fun!
- Carrot Cake Breakfast Cookies
- Carrot Mango Apple Smoothie with Chia Seeds
- Healthy Carrot Cake - Paleo, Gluten Free, Low Carb
While some carrot cake recipes include raisins as an additional sweet element, not all carrot cakes have them. It ultimately depends on the specific recipe and personal preference.
Carrots for carrot cake should be finely grated to ensure even distribution and a smooth texture in the cake. Using a fine grater typically works best for this purpose.
Carrot cake can be considered a slightly healthier option compared to some other cakes because it includes carrots, which contribute vitamins and fiber. However, its overall healthiness may depend on the specific recipe and ingredients used.
Carrot cake has a rich history that dates back to the Middle Ages, where sweeteners were scarce, and carrots were used as a substitute for sugar. The modern carrot cake as we know it gained popularity during the 20th century, especially in the United States.
Oil is often used in carrot cake recipes because it helps to maintain the cake's moisture and results in a softer texture. Additionally, the mild flavor of the oil allows the carrot and spice flavors to stand out more prominently.
Carrot cake can be considered healthy in moderation due to the inclusion of carrots, which provide essential nutrients like vitamins and fiber. Additionally, the use of nuts, which are a good source of healthy fats, can contribute to its nutritional value.
Carrot cake is often celebrated for its unique combination of flavors and textures. The moistness from the carrots and the addition of nuts create a delightful contrast, making it a favorite for many cake enthusiasts. Additionally, the warm spices and sweet cream cheese frosting contribute to its delicious and well-rounded taste.