I once told myself that I would never, ever share my super secret carrot cake recipe with anyone. But I’ve recently decided that good cake is a gift I should not keep to myself. So, here I am. Giving it away for free to the four people who read this blog. You’re welcome.
So, Christmas Eve with Mr. Ahi Tuna Man’s mom was a success! I think. We both had some Fireball and wine in us (I’m aware this does not sound like a good combo, but nothing bad occurred after, so I think it’s all good.), we watched a musical, sang some songs about trolleys, spilled some wine, chatted, and… Then came the best part: The cake. Now, I’ve come across many a restaurant and bakery in my day that have claimed to have THE best carrot cake ever, and I’ve taken a bite of their poor excuse for carrot cake and spit it back in their faces. Ok, not really. But I definitely made an angry face and stormed out of the establishment in a huff, for sure.
So, here we go, folks! You may have my recipe. Go. Go forth and do some carrot cake goodness.
Best Carrot Cake Ever! (Not That Other Crap People Claim Is The Best)
Prep time: Meh. 30 minutes or so. Depends how fast of a carrot grater you are.
Baking time: 30 – 35 minutes
- 1 can unsweetened crushed pineapple (8 oz)
- 2 cups shredded carrots (Luckily, I have a handy KitchenAid shredding attachment, otherwise you need to shred the old-fashioned way with a cheese grater. And I’ve lost many a shred of finger this way. I don’t recommend it. I’ve unknowingly turned some of my carrot cake eaters into cannibals. Shhh. Don’t tell anyone.)
- 4 eggs (at room temperature)
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil (I once used corn oil, though, because I had no vegetable oil, and I panicked. But it was still delicious.)
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1/4 teaspoon salt
- 3/4 cups chopped walnuts (Totally optional. I’ve gone nutless many a time to please the nut allergy crowd.)
Ok, I have a confession. I have a cream cheese frosting recipe. However, as a time saver, since we’ve established I’m lazy, I typically just use 2 tubs of the Duncan Hines Whipped Cream Cheese frosting. I know, I know… I’m not proud. But seriously, I’ve passed it off as made from scratch before. The Pillsbury Whipped works as well. Nobody can tell. And why should I waste my Goddamn time making it from scratch when I can just dump it and spread it? HUH??? STOP JUDGING ME!!!
Let’s just move along, k? Good talk.
- Preheat oven to 350 degrees. Grease a couple 8″ round pans, or a 9×13 rectangular. Whatever floats your boat.
- In a large bowl, beat together pineapple, carrots, sugars, oil, and pineapple until well blended.
- This is where I’m supposed to tell you to mix the flour and stuff together in a separate bowl and THEN mix it with the pineapple stuff, but I never do. I dump and mix. So do what you want. We all know it ends up together anyway. Like Bo and Hope. Except there’s no theme music. There should be, though.
- Stir in your nuts at the end. If you feel like a nut. Sometimes you don’t.
- Bake for 30 – 35 minutes or until a toothpick comes out clean. If you baked these in 2 round pans, let them cool before you remove them from the pan. Trust me. I’ve mourned the loss of many a broken carrot cake layer by trying to take it out too soon. Learn from my mistakes, people.
- Once cool, frost ’em! If you insist on making cream cheese frosting, I’m sure there are recipes all over the interwebs. But for me, premade works just fine. I ain’t fancy. Do what you want. I ain’t your momma.
- Eat one piece.
- Send remaining pieces to me.
- Thank you.