Carrot Cake
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This Carrot Cake is perfectly moist, sweet and loaded with carrots, raisins, walnuts and pineapple, then topped with a delicious, delicate and easy to make cream cheese frosting.
The Best Carrot Cake Recipe
This is my go to carrot cake recipe that I’ve been making for years and I think it’s finally perfect after a few tweaks here and there with the ingredients. The perfect carrot cake has to be sweet, delicate, moist and beautiful, loaded with fluffy cream cheese frosting.
For me carrot cake is a must for pretty much all holidays, but it doesn’t have to be served just during the holidays. It’s really perfect for any time of the year. Did you know carrot cake has been around for a very long time but it became popular during the second World War because of rationing?
Carrot cakes are loaded with fruits. For my cake, I not only used carrots, walnuts and raisins which are pretty standard when it comes to carrot cakes, but I added pineapple. The pineapple just makes the cake more moist, because many times they can be quite dry. It also acts as a tenderizer, meaning it breaks down proteins which results in a more moist cake.
The pineapple also adds a bit more sweetness to the cake. Don’t knock it till you try it. It really does make it more special.
Why You Should Make This Carrot Cake
- Easy to make with everyday ingredients you likely already have in the pantry!
- No stand mixer or electric beater needed! You just need a whisk!
- Beautifully moist, sweet and delicious!
- Virtually fool-proof!
- Readers love it!
- Flour – You only need regular all-purpose flour.
- Baking soda – It’s a leavening agent and causes the cake batter to rise when baking.
- Salt – You need salt to bring out the flavors of everything else.
- Cinnamon – You can add other spices as well such as nutmeg or cloves.
- Sugar – I used only white granulated sugar, but you can sub some with brown sugar if you want.
- Eggs – You’ll need a couple large eggs to bind everything together and help the cake rise.
- Oil – I used vegetable oil, but any mild vegetable oil like canola will do. Coconut oil is a great substitution.
- Fruits and nuts – I loaded this cake up with walnuts, raisins and crushed pineapple. Don’t skip the pineapple, it gives the cake extra sweetness and moistness. You can also replace the walnuts with pecans. Use a food processor to easily chop them.
- Carrots – The most important ingredient. I find it easier to use a box grater to freshly grate my carrots, don’t buy the already shredded kind, shred your own carrots.
First of all though, this cake is really easy to make. If you don’t want to make a layered cake you could easily do this in a 9×13 inch pan. Just ice it with the cream cheese frosting and serve it right out of the pan. I’ve done it both ways many times.
I load my carrot cake with other great ingredients such as raisins, walnuts, pineapple and of course, loads of grated carrots. Carrot cake is perfect for those times when you want to clean out your pantry and use up those leftover raisins and walnuts from Christmas.
- Preheat your oven and prepare your baking pans. I used two 8 inch cake pans which I lined with parchment paper circles. This will make it easier to take the cake out of the pans.
- Mix all the dry ingredients together. This includes the flour, baking soda, salt and cinnamon.
- Mix all the wet ingredients together. This includes the sugar, eggs and vegetable oil. Yes, sugar is part of the wet ingredients because it dissolves as you mix it in with the oil and eggs.
- Combine the wet and dry ingredients. Use a rubber spatula to fold the egg mixture into the flour mixture. Do not over mix. Mix only until there’s no more flour visible in the batter.
- Add the carrots, nuts and fruits. Stir in the carrots, walnuts, raisins and pineapple.
- Bake. Pour the batter in the prepared baking pans and bake for 40 to 45 minutes. The baking time could vary based on your oven, so I would start checking after 30 minutes.
How To Make Cream Cheese Frosting
Just like in a Red Velvet Cake or Hummingbird Cake, this frosting is also super easy to make. All you need are 4 simple ingredients; cream cheese, butter, vanilla extract and powdered sugar. Whip them all up and that’s all it takes.
Assemble The Cake
To assemble the cake, start by placing 1 cake layer onto your serving cake platter, then spread some of the cream cheese frosting, about 1 1/2 cups, evenly over the cake layer. Add the other cake layer. Using a spatula, spread the cream cheese frosting evenly over the top of the cake and up the sides.
Don’t be shy when spreading the frosting over the cake, use up all that frosting.
But then where would carrot cake be without that cream cheese frosting? Nowhere, I say, because I think it’s the frosting that makes the cake and the more frosting the better.
How Do I Know When My Cake Is Done Baking?
Use a toothpick and insert it all of the way through the carrot cake. Once it comes out clean, your cake is all done. Let the cake cool in the pans for about 30 minutes, then turn them out onto a cooling rack or a cutting board and cool completely.
Can I Make Carrot Cake Cupcakes From This Recipe?
Yes, of course. They will take a lot less time to bake, probably about 15 to 18 minutes. This recipe should make about 24 cupcakes. Make sure to let them cool completely before frosting them. You can also make Carrot Cake Muffins, using my recipe here.
Expert Tips
Carrot cakes really are one of the world’s most delicious health food and everyone loves them. To ensure you get the best cake every single time, here are some tips to help you along:
- Don’t be shy when it comes to spicing your cake. A carrot cake really is a spice cake. Besides the cinnamon, feel free to add other spices such as ginger, nutmeg or cloves.
- Baking powder is not needed as it tends to add a chemical flavor.
- Don’t slice the cake layers. Keep in mind that carrot cake is supposed to be a rustic cake. Slicing the cakes in half will work against you, and you might end up with a crumbly mess. Stick to a simple two-layer cake.
- Let the cake cool completely before frosting it. If the cake is still warm it will turn the frosting into a runny liquid.
- Cream cheese frosting is a must!
Storing Leftover Carrot Cake
Keep the cake in a closed cake container in the fridge for up to 4 days.
You can freeze carrot cake slices in airtight containers for several months. Wrapping carrot cake slices individually allows you to thaw slices one at a time, as needed.
What People Are Saying About This Carrot Cake
You don’t have to take my word for it, many readers have made this cake and love it! Check out what some people are saying:
My husband just loves carrot cake so I thought I’d try this recipe. OMG!, This is the most delicious cake ever. It’s so moist and full of flavour, and of course, the cream cheese icing was scrumptious. This is my new FAVORITE recipe for carrot cake. I had to substitute the vegetable oil for grape seed oil because that’s what I had, worked out perfect! ~Nancy
The cake turned out AMAZING. It was surprisingly fluffy and moist plus the sweetness was just right. Definitely my go to carrot cake recipe from now on. Thank you so much for sharing your recipe, Jo! I am already an instant fan of yours and I cannot wait to try your other recipes! ~Janela
I am a CARROT CAKE SNOB (CCS), and now I have found the carrot cake of my dreams! Seriously, I would bake one once a week if I had any self control over how much I would eat. It is hard to believe that such a decadent cake is so easy to make. ~Teresa
Looking for More Delicious Cake Recipes? Try These:
- Cheesecake Recipe
- German Chocolate Cake
- Best Ever Pumpkin Roll
- Apple Pie Cake
- Carrot Cake Muffins
- Hummingbird Cake
- Tomato Soup Cake
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Carrot Cake
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon cinnamon (ground)
- 1½ cups sugar
- 4 large eggs
- 1 cup vegetable oil
- 3 cups carrots (grated)
- ¾ cup walnuts (chopped)
- ¾ cup raisins
- 8 ounce pineapple (crushed, drained)
Cream Cheese Frosting
- 12 ounces cream cheese (softened at room temperature)
- ½ cup butter (unsalted)
- 1 teaspoon vanilla extract
- 3 cups confectioners sugar (same as icing sugar or powdered sugar)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven and prep the pans. Preheat oven to 350°F (175°C). Prepare 2 8 inch cake pans. Cut out 2 parchment paper circles that will fit inside each pan and spray them with some cooking spray. Make sure to spray some cooking spray up the sides of the pans too.
- Combine the dry ingredients. In a large bowl whisk together the flour, baking soda, salt and cinnamon.
- Combine the wet ingredients. In another bowl add the sugar, eggs and vegetable oil. Whisk until it all comes together. Alternatively you could use your mixer.
- Fold the wet ingredients into the dry ingredients. Pour the wet ingredients into the dry ingredients and fold everything until well combined.
- Stir in fruits and nuts. Add the carrots, walnuts, raisins and pineapple. Using a spatula mix everything together until all the fruits are well incorporated into the batter.
- Bake and cool. Pour the batter into the 2 prepared pans, equally. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Let the cake cool in the pans for about 30 minutes, then turn them out onto a cooling rack or a cutting board and cool completely.
- Make cream cheese frosting. While the cake is cooling, make the cream cheese frosting. In the bowl of your mixer, beat the cream cheese together with the butter, then add the vanilla extract and confectioners sugar, and continue beating until smooth. Refrigerate until ready to use.
- Assemble the cake. Start by placing 1 cake layer onto your serving cake platter, then spread some of the cream cheese frosting, about 1½ cups, evenly over the cake layer. Add the other cake layer. Using a spatula, spread the cream cheese frosting evenly over the top of the cake and up the sides.
- Serve. Refrigerate until ready to serve.
Equipment
- 8-inch Round Cake Pans (Set of 3) only 2 needed
Video
Notes
- To reduce the calorie count, you could replace the vegetable oil with a cup of apple sauce. The cake will still be moist and delicious.
- Keep the cake in a closed cake container in the fridge for up to 4 days.
- Don’t be shy when it comes to spicing your cake. A carrot cake really is a spice cake. Besides the cinnamon, feel free to add other spices such as ginger, nutmeg or cloves.
- Baking powder is not needed as it tends to add a chemical flavor.
- Don’t slice the cake layers. Keep in mind that carrot cake is supposed to be a rustic cake. Slicing the cakes in half will work against you, and you might end up with a crumbly mess. Stick to a simple two-layer cake.
- Let the cake cool completely before frosting it. If the cake is still warm it will turn the frosting into a runny liquid.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Ok Jo this cake is tremendous! I’m an Aussie living in Scotland. I’m learning how to bake and this was so easy. The only thing I did different was the cream cheese. I only had whipped cream cheese and OMG if I was on Death Row a bowl of this icing would be all I want for my last meal and I don’t even have a sweet tooth! Thank you for you fantastic recipes.
Hi Jo, could you make this cake in a loaf tin?
You could, baking time will probably be closer to an hour, best to do a toothpick test.
Hi Jo! Can I make this delicious carrot cake in a 13 X 9 baking pan?
Absolutely!
I love baking and your carrot cake looks fantastic, looking forward to trying your recipe
Let me know how it turns out!
I made it for my baby boy’s first birthday. He absolutely loved it and so did we. The only thing, because I made it for smaller kids, I reduced powdered sugar to 1 cup which was still very sweet and yum.
Thank you for the recipe! It’s a super delicious and simple to make cake
My pleasure, glad you enjoyed the cake.
My husband just loves carrot cake so I thought I’d try this recipe. OMG!, This is the most delicious cake ever. It’s so moist and full of flavour, and of course, the cream cheese icing was scrumptious. This is my new FAVORITE recipe for carrot cake. I had to substitute the vegetable oil for grape seed oil because that’s what I had, worked out perfect!
Glad you guys liked it! 🙂
I just made the cake for my 19th birthday by using brown sugar and by substituting vegetable oil for coconut oil. The cake turned out AMAZING. It was surprisingly fluffy and moist plus the sweetness was just right. Definitely my go to carrot cake recipe from now on. Thank you so much for sharing your recipe, Jo! I am already an instant fan of yours and I cannot wait to try your other recipes! <3
hello! just wanted to ask if the cake would still be good if i made the sugar count to just 1 cup? hehe would be great to hear from you. Thanks!
Yes that would be just fine! Enjoy your cake 🙂
I’m going to use 9’ cake
Pans will it be thick enough?
You’ll get thinner layers, but it should still be ok.
I love your stuff 😍 big fan btw. Could I leave out the pineapple? Or do I need to add something else?
Thank you for your support! The pineapple adds a lot of moisture to the cake. It also adds acid to react with the baking soda to give you airiness. You can use 8oz applesauce with 1 tsp white vinegar.
Excellent carrot cake recipe, big hit with family. Followed recipe exactly except added 1 tsp nutmeg and omitted salt. Made as a sheet cake. I’ll use the cream cheese icing for other baked items too. Great tips and knowledge in the text. Thanks very much for taking the time to write and share.
My pleasure, Ed. Glad to hear you guys enjoyed the recipe.
Can’t wait to try this recipe. But how do I convert measurements to grams
In the recipe card below the ingredients there’s a button to switch from imperial to metric, just click on that and it will change the amounts to grams.
Sorry Jo but the button to switch from imperial to metric does not work here!
Sorry about that, try reloading the page, seems to work fine for me.
Have you made cupcakes with this recipe by chance? I’m assuming it would be fine, but checking to see if it was tried and true that route.
Yes! You can absolutely make cupcakes with this recipe!
Everyone at Christmas loved it
I’ve made this 3 times now. It’s excellent.