I think everyone is looking for the best carrot cake recipe. Now what exactly does that mean?
In my view the first requirement is that it has to be super moist. This is accomplished by the addition of the oil and pineapple in this recipe.
It also has to have just the right amount of sweetness, not too much and not too little.
I'm sure that those shredded carrots lend some healthy sweetness to the recipe but who cares. We are talking about the most delicious carrot cake here.
Let's talk cream cheese frosting.
This is literally the icing on the cake, right? This is the best part, in my opinion.
It's sort of like the sauce over the enchiladas. The enchiladas have to be good but it's the sauce that really makes it.
Same thing with carrot cake. That rich and creamy frosting is what really makes it.
To make the very best cream cheese frosting you have to use quality ingredients. Use real butter and never margarine. Same goes with vanilla extract, use the real stuff.
Now for the cream cheese, don't bother with low fat. I guess I should never say never but if you want the ultimate carrot cake use regular cream cheese.
Here is another thing I want to mention. My sister reminded me of this. Check your baking powder, baking soda and other spices for their expiration date.
It's easy to forget how long you have had some of your ingredients so check out those dates. It really makes a difference in your final dish if those spices are old and have lost their flavor.
Remember, everything needs to be fresh and up to date for optimum flavor. And we are definitely looking for optimum flavor.
Here is a step that is not in the recipe. You can choose to do this step or not, it's up to you.
I'm always looking for ways to get the best flavor in my dishes and that's why I do it but it's not absolutely necessary. I'm just a fanatic sometimes. :)
Here is my secret: the recipe calls for walnuts or pecans. I happen to love the rich flavor that roasting the nuts brings to the dish, so I roast them.
Here is what you do. Place your nuts on a cooking sheet, in a single layer.
Roast them in a 350 degree F. oven for 8 to 10 minutes or until browned a bit and take them out. That's it. You will be adding wonderful flavor to your carrot cake.
So let me show you how to make the very best carrot cake recipe.
Ingredients for the cake:
Preheat the oven 350 degrees F. and grease and flour two 9 inch round cake pans.
Add the flour, baking powder, baking soda, salt, cinnamon and sugar in a large mixing bowl or a kitchenaid mixer if you have one.
Pour in the oil and the beaten eggs and mix well.
Now add the carrots and the drained pineapple and mix until well blended.
Fold in the nuts.
Pour cake mixture into 9 inch cake pans and bake for 35 minutes or until a tooth pick comes out clean or a 9 x 13 pan and bake for 40 to 45 minutes.
Cool completely before frosting.
Mix butter, cream cheese and vanilla in a bowl with a mixer until well mixed and creamy.
Add powdered sugar 1/2 cup at a time and mix with each addition until smooth and creamy.
Now go ahead and take a taste. You know you want to. It's so nummy I can never resist.
Try not to eat too much. Remember we have to frost the cake.
This homemade carrot cake should be stored in the refrigerator if there are left overs.
Not likely, but just in case.
Since cupcakes are the rage right now you can even make carrot cake cupcakes with this delicious carrot cake recipe. Pour the batter into cupcake papers and bake at 350 degrees F. for 20 to 25 minutes or until a toothpick comes out clean.
This carrot cake recipe would be perfect for Christmas, Easter, Halloween, birthdays or any time you want to serve cake or cupcakes.
It's amazingly good I tell ya.
I only make this when I have a lot of people over who will eat it, otherwise it's a temptation that's way too powerful for me.
Remember, it's delicious, and nutritious and it will make you ambitious!
Yes it's nutritious, remember the carrots?
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Return from our Carrot Cake Recipe to More Mexican Food Recipes.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California