now before you say it, I know everyone thinks their carrot cake recipe is the best, but I have tried ALOT of recipes and this one, THIS one is the best one I have tried, the secret ingredient? pineapple

Carrot cake

the only carrot cake recipe you need
Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 8



  • 1 cup vegetable oil
  • ½ cup crushed pineapple in juice not syrup
  • ½ cup unsweetened apple sauce
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 4 large eggs
  • 1 tsp salt
  • 1 ½ tbsp cinnamon
  • 1 tsp ginger
  • ¼ tsp cloves
  • 1 ½ tsp nutmeg
  • 2 tsp baking soda
  • 2 cups all purpose flour (241 g)
  • 3 cups grated carrots (326 g)
  • 1 cup chopped walnuts or pecans (toasted for best flavor)


  • 8 oz cream cheese (room temp)
  • 1 stick unsalted butter (room temp)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract


  • To make the cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan.
  • Beat together the oil, sugar, salt, eggs, spices, and baking soda, & the pineapple and apple sauce
  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 
  • Add the flour, stirring until well blended.
  • Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).
  • Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean,


  • To make the frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.
  • One batch of frosting worked to frost two 8 inch round cakes with very basic frosting, but I would suggest doubling the recipe especially if you plan to decorate the cake
Keyword cake recipe, carrot cake, easy dessert recipes, spring recipes

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