1. Prep the Cake Batter
Preheat oven to 350°F (175°C). Grease & flour two 9-inch round pans (or a 9x13" sheet pan).
In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat sugars, oil, eggs, and vanilla until smooth.
Gradually mix in dry ingredients.
Fold in carrots, pineapple, nuts, and coconut (if using).
2. Bake to Perfection
Pour batter into prepared pans.
Bake for 30-35 mins (round pans) or 40-45 mins (sheet pan) until a toothpick comes out clean.
Let cool completely before frosting.
3. Make the Frosting
Beat cream cheese and butter until smooth.
Gradually add powdered sugar, vanilla, and salt until fluffy.
4. Assemble & Decorate
Frost between layers (if making a layer cake).
Cover top & sides with remaining frosting.
Optional: Garnish with chopped nuts, carrot ribbons, or cinnamon.
Pro Tips for the Best Carrot Cake 💡
🥕 Grate carrots finely for even distribution.
🍍 Drain pineapple well to avoid excess moisture.
🧁 For extra moisture, brush layers with simple syrup before frosting.
❄️ Chill frosted cake 1 hour before slicing for cleaner cuts.
Serving Suggestions 🍽️
Pair with coffee, chai tea, or vanilla ice cream.
Store leftovers covered in the fridge for up to 5 days.
Final Thoughts ✨
This Classic Carrot Cake is everything a carrot cake should be – moist, flavorful, and perfectly balanced. The cream cheese frosting takes it to legendary status, making it a must-try for any occasion!
One bite, and you’ll never use another recipe again. 😍
