Wednesday, March 2, 2011

The World's Best Carrot Cake

Wednesday, March 11, 1992.  A day that shall go down in history as far as my tastebuds are concerned. 

I remember the day well.  It was my first birthday spent in the United States (we'd moved from New Zealand just two months prior) and my parents let me get my ears double pierced (big deal then).  I was also dealing with some minor attitude issues as a result of moving halfway around the world against my will and leaving my friends, my school and half my family behind.  (Okay, I was a total stinker-butt and set about everyday to make sure people knew that I DIDN'T WANT TO BE THERE!!)

But my dear, sweet, kind and very patient Nanna, in an attempt to make my birthday special baked me this cake.  I know I didn't act very enthused about it - I'm one of those strange people that really has NEVER liked cake (and I mentioned the bad attitude right?!), but out of politeness (or because my parents made me) I tried a piece... and my world was changed forever!

Okay, well at least my view towards the dessert world!

So if you love cake.  If you loathe cake.  If you swear you'd never eat anything with carrots - try this.  You can thank me (and my Nanna) later!

THE WORLD'S BEST CARROT CAKE  (for regular recipe scroll to the bottom)

Here's what you need:  Flour, baking powder, baking soda, salt, cinnamon, sugar, oil, eggs & a can of crushed pineapple.

Here's what you DON'T need:  Walnuts or raisins.  People who tell you these belong in carrot cake are wrong.  Sorry if you're one of those wrong people. And yes I'm opinionated.. I wouldn't have called this the world's best carrot cake if it needed extra ingredients!!

Start by measuring out 2 cups of flour in a large bowl.  I used my KitchenAid because I have one, but I made this cake for 18 years without a stand mixer and it was still very easy.

If it makes you feel better to sift the dry ingredients together, be my guest.  But I don't do that.

 Next add 2 teaspoons of baking powder.

 And 1 1/2 teaspoons of baking soda.

 1 teaspoon of salt.  I used kosher salt, but regular ol' table salt works fine too.

Now add in two teaspoons of cinnamon. 

And mix it all together.

  Now add 2 cups of sugar.

 1 1/2 cups of vegetable oil.

 And four eggs.

Mix it all together until the eggs are well blended.

You're almost done.  Now add 2 cups of grated carrot.  I love buying the pre-shredded carrot in the bag, but my local grocery store was out so I had to grate regular ol' carrots the old fashioned way.

Lastly, and DO NOT SKIP THIS STEP, empty in a can of crushed pineapple with all the juice and combine everything together.  The pineapple is a key ingredient here! 

 Pour your batter into a greased 9x13 pan and bake for 40-45 minutes at 350'.

NOTE:  If at the end of the baking time the  middle of the cake still seems a bit wobbly... do not fear.  It will set up and be the moistest, tastiest, most amazingly delicious thing your mouth has ever encountered in the cake realm.

Allow the cake to cool completely... it will be hard and take a great amount of self-control because the smell is out of this world, but trying to frost this cake while it's still warm will result in little brown flecks of cake in your frosting (see picture above... see, I lack self control - don't be like me!)

I made this particular cake for my friend Angey's birthday that we celebrated at our Tuesday night Bible study, AKA Butter Lover's Club.  I was a bit embarrassed about my frosting job, so I covered it with fruit spelled out in her name.  Fruit letters always make people forget that you're not a good froster... or that you lacked self-control in the waiting to frost department!  Instead they just scream "I'm a fun, cute cake."

The truth is though, you could do the world's most horrific frosting job and once you cut into this fabulous cake, you'll forget all about the aesthetics.   Sooooooo good!  
Go try it.
I mean it.
Right now!

2 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 cups grated carrot
1 can of crushed pineapple with juice

1.  Mix flour, baking powder, baking soda, salt and cinnamon together.
2.  Add sugar, oil and eggs and mix.
3.  Add carrots & pineapple and combine by hand.
4.  Pour into a greased 9x13 pan.  Bake at 350'F for 40-45 minutes.

1 package of cream cheese
1 lb powdered sugar
1 4oz stick of butter
1 tsp vanilla
2 tbsp milk

Combine all ingredients together in a bowl and beat until desired consistency.


  1. thanks for the leftovers!! I would have eaten some for breakfast if Russ hadn't taken it to work :(

  2. Is it okay to skip the cake and just eat the cream cheese frosting? YUM!!

  3. Definately the best carrot cake EVER!!! It was a hit again this year for Dom's birthday. I even passed the recipe on to a friend who then made it for her family! YUMMY!

  4. And YUM it was...and in support of Joi ...yep, sometimes you just want the frosting.