Best Carrot Cake Ever

Serve: This cake is best served at room temperature for the creamiest frosting and moistest texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freezing: Wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
Variations
Raisin Addition: Add 1/2 cup of raisins for a burst of sweetness.
Zesty Twist: Add 1 teaspoon of orange zest to the batter for a citrusy note.
Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake gluten-free.
Single Layer Cake: Bake the batter in a 9×13-inch pan for a single-layer cake. Adjust the baking time to 35–40 minutes.
FAQ
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature until ready to frost.

Can I use pre-shredded carrots?
It’s best to use freshly grated carrots, as pre-shredded carrots tend to be drier and less flavorful.

How do I make the cake extra moist?
Ensure the crushed pineapple is well-drained but not completely dry, and don’t overbake the cake. Overmixing the batter can also result in a denser cake.

What if I don’t have cream cheese for the frosting?
You can use a buttercream frosting flavored with a hint of vanilla and a dash of lemon juice for a tangy touch.