Annabel Design

Taken our baby quilts to the hospital

Directions

For the Carrot Cake:
1⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.

2⃣ In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.

3⃣ In another bowl, combine the vegetable oil, eggs, grated carrots, crushed pineapple, chopped nuts (if using), shredded coconut (if using), and vanilla extract.

4⃣ Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

5⃣ Pour the batter into the prepared baking pan(s).

6⃣ Bake in the preheated oven for 30-35 minutes (for round pans) or 40-45 minutes (for a 9x13-inch pan), or until a toothpick inserted into the center comes out clean.

7⃣ Remove the cake from the oven and let it cool completely on a wire rack.

For the Cream Cheese Frosting:
8⃣ In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.

9⃣ Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is well combined and fluffy.

Assembly:
🔟 Once the cake is completely cooled, spread a generous layer of cream cheese frosting over the top.

1⃣1⃣ If desired, garnish with chopped nuts, shredded coconut, or grated carrot.

Slice and serve your "Best Carrot Cake Ever." It's a moist and flavorful treat that's perfect for any occasion!

Prep Time: 20 minutes | Baking Time: 30-45 minutes | Total Time: 1 hour (plus cooling time)
Servings: 12-16 servings

Enjoy the classic goodness of this homemade carrot cake!