Best Ever Carrot Cake

45 minutesServes 8-10
carrot cake


Carrot Cake:

  • ¾ c. sugar
  • 1 ½ c. all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ⅔ c. vegetable oil
  • ½ tsp salt
  • 1 tsp. ground cinnamon
  • 2 large eggs
  • 2 c. carrots, shredded
  • ½ c. pineapple with syrup, crushed
  • 1 tsp. vanilla extract

Cream Cheese Frosting:

  • 3 oz. cream cheese, softened
  • 2 c. confectioner's sugar
  • 1 tbsp. butter, softened
  • 1 tsp. vanilla extract
  • 1 tbsp. milk


Preheat oven to 350°F. In a medium bowl combine dry ingredients: sugar, flour, baking powder, baking soda, cinnamon and salt.

In seperate bowl, combine vegetable oil, eggs, carrots, crushed pineapple with syrup and vanilla. Mix with a hand mixer at medium speed until all ingredients are combined (about 2 minutes). Gradually add dry mixture to wet ingredients; mix well after each addition. Grease a 9x9-inch or 11x7.5- inch pan (anything larger will come out too thin) and pour batter into the pan. Bake for 35 minutes or until golden brown.

To make cream cheese frosting: combine all ingredients in a bowl and mix until smooth. Let cake cool and top with frosting.