This is the absolute BEST Carrot Cake you will ever eat. It’s moist without being soggy, spiced without being overbearing, and perfectly sweet with a combination of tart fruity add-ins and tangy cream cheese frosting. At least one family birthday cake a year–usually my dad’s–is requested to be a carrot cake and this year carried on the happy family tradition.
I love carrot cake, but there are a lot of things about other carrot cakes that can be off-putting. While I love the warm, earthy spices traditionally in carrot cake, most of them are used with too heavy a hand, especially the nutmeg. This recipe brings in the bright acidic fruitiness of pineapple to playfully cut through some of the spice. Texture is also hugely important and this cake has a moist sponge that isn’t at all mushy, with small, pleasant bites of walnut and melty golden raisins that don’t intrude on your mouthful of lucious cake. To top it all off, the frosting is absolutely velvety smooth with the right balance of tangy and sweet. Having carefully controlled all the variables, this recipe checks all the boxes for the perfect carrot cake, much like these Mini Carrot Cake Cupcakes.
You could even make the cake layers ahead of time and store them in the fridge (or freezer) until you’re ready to assemble. That’s actually how I make all my layer cakes. Simply wrap each layer tightly in plastic wrap once they’ve cooled, then stack them in the fridge or freezer overnight or up to 3 months. Make the frosting fresh when you’re ready to decorate and you’ll have a perfectly fresh and sharply dressed up cake for any occasion.
Every time I make this cake, it’s touted as the best ever, topping the last time; so good, you’ll think you’ve outdone yourself yet again. It’s a classic for a reason and will never go out of style. Happy Birthday, Dad! xo
