This is the ultimate carrot cake recipe—moist, spiced, and packed with shredded carrots, crushed pineapple, and crunchy walnuts. Topped with a rich and tangy cream cheese frosting, this cake is perfect for birthdays, holidays, or any special occasion. It’s a classic dessert that never goes out of style!
Why You’ll Love This Recipe
- Super Moist Texture – Thanks to the carrots, oil, and pineapple, this cake stays soft and tender.
- Perfectly Spiced – A warm blend of cinnamon and nutmeg enhances the flavor.
- Rich and Creamy Frosting – The tangy cream cheese frosting complements the sweetness of the cake.
- Easy to Make – Simple ingredients and straightforward steps make this a beginner-friendly recipe.
- Customizable – Add nuts, raisins, or coconut for extra texture and flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Carrot Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Grated carrots
- Crushed pineapple, drained
- Chopped walnuts (optional)
- Raisins (optional)
For the Cream Cheese Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
Directions
Make the Carrot Cake:
- Preheat the Oven – Set the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix the Dry Ingredients – In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix the Wet Ingredients – In another bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- Combine Wet and Dry – Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Fold in Carrots and Pineapple – Gently mix in the grated carrots, crushed pineapple, and optional walnuts or raisins.
- Bake the Cake – Divide the batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Cream Cheese Frosting:
- Beat the Cream Cheese and Butter – In a mixing bowl, beat cream cheese and butter until smooth.
- Add Sugar and Vanilla – Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract.
- Assemble the Cake – Spread a layer of frosting on one cake layer, place the second layer on top, and frost the entire cake.
- Decorate and Serve – Garnish with extra walnuts or shredded carrots if desired.
Servings and Timing
- Servings: 12-14 slices
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cooling & Frosting Time: 1 hour
- Total Time: 1 hour 55 minutes
Variations
- Nut-Free Option – Skip the walnuts or use sunflower seeds for crunch.
- Extra Moist Cake – Add an extra ¼ cup of applesauce for even more moisture.
- Coconut-Carrot Cake – Stir in shredded coconut for a tropical twist.
- Spiced Up – Add a pinch of ground ginger or allspice for more warmth.
- Sheet Cake Version – Bake in a 9×13-inch pan for about 40-45 minutes.
Storage/Reheating
- Refrigeration – Store in an airtight container in the fridge for up to 5 days.
- Freezing – Wrap individual slices and freeze for up to 2 months. Thaw in the fridge before serving.
- Room Temperature – Let the cake sit at room temperature for 15-20 minutes before serving for the best texture.
FAQs
1. Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and store them in the fridge before frosting.
2. Why is my carrot cake dry?
Overbaking or using too much flour can dry out the cake. Measure your flour correctly and don’t overmix the batter.
3. Can I use pre-shredded carrots?
It’s best to shred fresh carrots as pre-shredded ones tend to be dry and lack moisture.
4. Do I have to use pineapple?
No, but it adds moisture and sweetness. You can substitute with unsweetened applesauce.
5. How do I make the frosting thicker?
Add more powdered sugar or chill the frosting for 10-15 minutes before spreading.
6. Can I make cupcakes with this recipe?
Yes! Bake at 350°F for about 18-22 minutes.
7. What’s the best way to get even cake layers?
Use a kitchen scale to evenly divide the batter, and level the cakes with a serrated knife if needed.
8. Can I add chocolate chips to the batter?
Yes! White or dark chocolate chips can add a delicious contrast.
9. How do I prevent my cake from sinking in the middle?
Make sure your baking soda and powder are fresh, and don’t open the oven door too soon.
10. Can I use a different type of oil?
Yes, you can use melted coconut oil or a mild olive oil for a different flavor.
Conclusion
This is truly the BEST carrot cake recipe, with its perfect balance of spice, sweetness, and creaminess. Whether for a special occasion or just because you love a good homemade cake, this recipe will never disappoint. Give it a try and enjoy every moist, flavorful bite!
The BEST Carrot Cake with Cream Cheese Frosting R
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This BEST Carrot Cake with Cream Cheese Frosting is ultra-moist, packed with warm spices, and filled with shredded carrots and crunchy pecans. Layered with a rich and creamy frosting, this homemade classic is perfect for any occasion—birthdays, holidays, or just because you crave a deliciously spiced cake!
Ingredients
For the Carrot Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger (optional)
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 3/4 cup crushed pineapple (drained)
- 1 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (if needed for consistency)
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Make the Cake Batter:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat oil, granulated sugar, and brown sugar until well combined.
- Add eggs one at a time, followed by vanilla extract. Mix well.
- Gradually mix in the dry ingredients.
- Fold in grated carrots, crushed pineapple, and chopped pecans.
- Bake the Cake:
- Divide batter evenly between the prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, beating until fluffy.
- If needed, add 1–2 tbsp of milk for a smoother consistency.
- Assemble the Cake:
- Spread a layer of frosting on one cake layer.
- Place the second layer on top and frost the entire cake.
- Garnish with extra chopped pecans or shredded carrots.
- Chill & Serve:
- Refrigerate for at least 30 minutes before slicing for best texture.
- Slice and enjoy!
Notes
-
- For extra moisture, brush the cake layers with pineapple juice before frosting.
- If you prefer a three-layer cake, divide batter into three 8-inch pans and bake for 25–30 minutes.
- Store leftovers in the fridge for up to 5 days.
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