Carrot Cake

The Best Carrot Cake Recipe Ever (Seriously!)

This carrot cake recipe has been a favorite in our family for over 30 years, and for good reason. Unlike some carrot cakes that can be oddly textured or just plain boring, this one is moist, flavorful, and anything but ordinary.

What makes it so special? The secret ingredient: crushed pineapple. While many carrot cake recipes rely on a boatloadof oil to keep the cake moist, the pineapple does the job beautifully—adding both moisture and a subtle sweetness without the guilt. It’s the perfect balance of health and indulgence.

Now, let’s talk about the cream cheese frosting. For many carrot cakes, the frosting is the only thing people end up liking. But with this recipe? The cake itself steals the show. That said, my cream cheese frosting recipe is always a crowd-pleaser, and while the cake is fantastic with it, it’s just as delicious without it.

With or without frosting, After tasting this carrot cake, you’ll never look at carrot cake as the dessert people pass over. It’s moist, sweet, and full of flavor—guaranteed to win over even the skeptics.

Whether you’re a long-time carrot cake fan or someone who’s been unimpressed by it in the past, give this recipe a try. It’s a game-changer! ❤️🥕🍍🍰

Carrot Cake

Special Note: It’s easiest to get all the ingredients together and organized before combining the ingredients.

Ingredients:

• 2 eggs

• 1c sugar

• 1c flour

• 1 tsp baking powder

• 3/4 tsp baking soda

• 1 tbsp cinnamon

• 1/2 tsp salt

• 1c grated carrot

• 1/2c crushed pineapple

• 1/4c oil (Optional - the oil makes a ‘lighter/springier’ cake)

• 1/2 tsp vanilla

  Cream Cheese Frosting

• 8oz full fat cream cheese

• 4 tbsp icing sugar

• 1 tbsp vanilla

Instructions:

1. Grease ( I used butter) a square or round 8” cake pan. Set aside.

2. Preheat oven to 350 degrees F.

3. Gather all ingredients together and grate carrot.

4. Beat eggs and sugar until frothy.

5. Stir together dry ingredients and sift into the above.

6. Stir until just combined.

7. Add grated carrot, crushed pineapple and vanilla, beat until combined.

8. Pour into prepared pan and bake until done - 30 - 40 minutes (until cake springs back when touched in center or inserted toothpick in center comes out clean). Cool slightly and then invert onto a cooling rack to finish cooling.

   Cream Cheese Frosting:

9. Whip cream cheese

10. Add icing sugar and vanilla.

11. Whip all together and spread on cooled cake.