Carrot Cake
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Carrot cake is one of my all-time favorite desserts. The combination of sweet, spiced cake and rich cream cheese frosting is simply irresistible, and the addition of grated carrots and pineapple gives it a wholesome and satisfying texture.
The Best Carrot Cake Recipe
Carrot cake has a special place in my heart. It was one of the first desserts I learned to bake, and I’ve been making it ever since. The perfect carrot cake has to be sweet, delicate, moist and beautiful, loaded with fluffy cream cheese frosting.
The combination of grated carrots and pineapple creates a moist and flavorful cake that’s perfect for any occasion. I love how the natural sweetness of the pineapple complements the carrots, and the addition of cinnamon and vanilla gives it a warm and comforting flavor.
One of the things that makes carrot cake so enjoyable is its adaptability. You can add chopped nuts, raisins, or shredded coconut to the batter for extra texture and flavor. And when it comes to frosting, a classic cream cheese frosting is always the best option.
For me, carrot cake is not just a dessert, it’s a symbol of comfort and nostalgia. Baking a carrot cake always takes me back to happy moments spent in the kitchen with loved ones, sharing stories and creating memories. And every time I take a bite of a perfectly baked slice, it reminds me of the joy that comes from creating something delicious and sharing it with others.
Why You Should Make This Carrot Cake
- Easy to make with everyday ingredients you likely already have in the pantry! Flour, sugar, eggs, oil, and grated carrots are all common ingredients that can be found in most kitchens. Additionally, canned pineapple is an easy and accessible ingredient to add to the batter.
- No stand mixer or electric beater needed! You just need a whisk!
- Beautifully moist, sweet and delicious!
- Virtually fool-proof! Carrot cake is a forgiving recipe that’s easy to make, even if you’re a beginner baker. The recipe is very adaptable and forgiving, so even if you make a mistake, chances are your cake will still turn out delicious. And because the cake is so moist, it stays fresh for longer, making it a great recipe to make ahead of time.
- Readers love it! Carrot cake is a classic dessert that’s loved by many. With its warm and comforting flavors, moist texture, and creamy frosting, this carrot cake is a dessert that never disappoints. Whether you’re baking it for a special occasion or just treating yourself to a slice, carrot cake is sure to satisfy your sweet tooth.
- 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.
- Butter – unsalted butter is what you’ll want to use.
- Powdered sugar – this is also known as icing sugar or confectioner’s sugar.
- Cream cheese – at room temperature. I always use Philadelphia cream cheese.
- Vanilla extract – just a bit to add a touch of vanilla in the icing.
Making carrot cake is a breeze with a simple recipe and everyday ingredients. Even if you’re new to baking, you can easily whip up a delicious cake with a moist and fluffy texture in just a few steps.
To begin, you need to preheat your oven temperature to 350°F (175°C) to get it ready for the carrot cake! You’ll also need to prep your cake 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.
In a medium size bow, you’ll want to start by combining all your dry ingredients; flour, baking soda, salt and cinnamon. Whisk them well.
In another bowl, you’ll want to whisk together the sugar, with the eggs and vegetable oil, until well combined. Yes, sugar is part of the wet ingredients because it dissolves as you mix it in with the oil and eggs.
Next, you’ll want to pour the egg mixture over the flour mixture. Now, use a rubber spatula to mix everything together. Do not over mix. Mix only until there’s no more visible flour in the batter.
Now, you’ll want to add in all the goodies, so go ahead and stir in the carrots, walnuts, raisins and pineapple.
Pour the batter in the prepared baking pans and bake for 30 to 35 minutes. The baking time for carrot cake can vary depending on the size and shape of the pan you’re using, as well as your oven’s temperature and altitude.
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. I usually double the recipe for the frosting just because I like extra on my cake, but it’s totally up to you.
I usually like to start by cutting the dome part of the cake, so that we end up with 2 flat layers, this way you have a better looking cake.
Next, take 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. Then feel free to decorate your cake any which way you like.
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.
Can I Use Pre-shredded Carrots?
Yes, pre-shredded carrots can be used in this recipe. However, freshly grated carrots tend to have a better texture and flavor than pre-shredded ones.
Can I Make This Carrot Cake Egg Free?
Yes, you can make an eggless carrot cake by using substitutes such as applesauce, mashed bananas, or flax eggs. Keep in mind that the texture and flavor may be slightly different from a traditional carrot cake recipe.
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!
Storage
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
Other Delicious Cake Recipes To Try
- Cheesecake Recipe
- German Chocolate Cake
- Best Ever Pumpkin Roll
- Apple Pie Cake
- Hummingbird Cake
- Tomato Soup Cake
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Carrot Cake
Video
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 ounces 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 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.
- In a large bowl whisk together the flour, baking soda, salt and cinnamon.
- In another bowl add the sugar, eggs and vegetable oil. Whisk until it all comes together. Alternatively you could use your mixer.
- Pour the wet ingredients into the dry ingredients and fold everything until well combined.
- Add the carrots, walnuts, raisins and pineapple. Using a spatula mix everything together until all the fruits are well incorporated into the batter.
- 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.
- 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.
- 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.
- Refrigerate until ready to serve.
Equipment
- 8-inch Round Cake Pans (Set of 3) only 2 needed
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.
This is the Best Carrot Cake recipe I have found. I don’t use raisins, just nuts. It freezes well.
I’m so glad you like it!
I made this cake for my husband’s birthday, and he raved over it. The pineapple’s flavor is subtle, but it makes the cake so moist. My sons have already requested I make them this cake for their birthdays! I’m looking forward to trying some of your other recipes. Thanks for sharing!
My pleasure, so glad you love the cake recipe!
My wife has requested this cake for her birthday for the last few years ever since I made it the first time. This is definitely one of my favorite cakes also.
I am making this cake again today.
The entire group of friends that join us when I make this cake always rave about how good it is!
Thank you for such a great recipe!
That’s wonderful to hear, I’m so glad you’re enjoying the recipe. 🙂
Hello. First, thanks for your great site & wonderful recipes. I use them often. I baked the cake in a 13×9 metal dish and it came out good, perhaps cooked a tiny bit past perfect at 350° for 40 minutes. Otherwise, it came out of the pan easily and tasted very good. I’ll add additional spices, like ground ginger or something next time. The frosting was good as well. Not too sweet. A little bit thin, but not an issue. I’ll see how it sets after a night in the fridge. Now I’m figuring out how to freeze ½ of it. Thanks again!
Hi Steve! Your cake looks great! Glad you enjoyed the cake!
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.