The Best Ever Carrot Cake with Cream Cheese Frosting

This carrot cake recipe truly is the BEST carrot cake I've ever had and converted me into becoming a carrot cake lover! So supremely moist, fluffy and delicious. Add or omit mix-ins to suit your preference, but this cake has pineapple and pecans which give it ample flavor.

Ingredients

• One 8-ounce can crushed pineapple, drained
• 4 large eggs
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable or canola oil
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• ¼ tsp salt
• 2 tsp ground cinnamon
• ⅛th tsp ground cloves
• 1 cup chopped pecans (may substitute walnuts)
• 2 cups shredded carrots
• (If you want raisins, add ¾ - 1 cup of raisins, optional)
• FOR THE FROSTING:
• One 8-ounce pkg cream cheese, softened
• ¼ cup butter, softened
• 1 tsp vanilla extract
• 3 Tbsp orange juice
• ¼ cup heavy cream
• 3 - 3 & ½ cups powdered sugar
• Additional chopped pecans for garnish, optional

Instructions

1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
2. In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
3. Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.

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