If you’re searching for the perfect carrot cake recipe, you’re in the right place. This guide will show you how to make a super moist carrot cake from scratch with ingredients you probably already have. Whether it’s for a birthday, Easter, or just because you love cake, this recipe delivers every time. If you’re into moist, fruit-based desserts, you’ll also love this easy banana cake recipe.
Table of Contents
Why Carrot Cake?
Carrot cake stands out among desserts. It’s not just sweet—it’s rich, lightly spiced, and has a soft, moist crumb that keeps people coming back for more. Carrots add natural sweetness and moisture, and the classic cream cheese frosting brings everything together.
Ingredients You Need
Here are the ingredients for a simple yet delicious homemade carrot cake:
For the Cake:
- 2 cups grated carrots (about 3 large carrots)
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs (room temperature)
- 3/4 cup vegetable oil
- 1/4 cup crushed pineapple (drained)
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
For the Frosting:
- 8 oz cream cheese (room temperature)
- 1/2 cup unsalted butter (room temperature)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Tools You’ll Need
- Two 9-inch cake pans
- Mixing bowls (large and medium)
- Whisk and rubber spatula
- Hand mixer or stand mixer
- Cooling rack
- Grater (for the carrots)
Step-by-Step Instructions
1. Prep Your Pans and Ingredients
Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper. Make sure your eggs and dairy ingredients are at room temperature for best results.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
3. Combine the Wet Ingredients
In a large bowl, beat together:
- Brown sugar
- Granulated sugar
- Vegetable oil
- Eggs
- Vanilla extract
Mix until smooth and slightly thick.
4. Fold in the Carrots and Pineapple
Gently stir in the grated carrots and crushed pineapple. This is where the cake gets its moist texture and natural sweetness.
5. Add Dry to Wet
Slowly add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix. Fold in chopped nuts if using.
6. Pour and Bake
Divide the batter evenly between the two cake pans. Bake the cake for 30 to 35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.
7. Make the Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter until fluffy. Add powdered sugar one cup at a time. Stir in the vanilla extract and beat until smooth.
8. Frost the Cake
Once the cakes are completely cool, spread frosting on the top of one layer. Place the second layer on top and frost the top and sides. You can also use this frosting for carrot cake cupcakes if you’re going that route.
Tips for a Perfect Carrot Cake
- Don’t overmix the batter: This helps keep the crumb soft and tender.
- Use fresh carrots: Pre-grated carrots from the store can be dry.
- Let the cake cool fully before frosting: Warm cake will melt your frosting.
- Store it right: Carrot cake stays fresh in the fridge for up to 5 days.
For another indulgent, layered dessert with a rich frosting, check out our German chocolate cake recipe.
Can You Make This Carrot Cake Gluten-Free or Vegan?
Yes! Swap out the all-purpose flour for a gluten-free baking blend. For a vegan version, use flax eggs and dairy-free cream cheese and butter. Make sure to check your baking powder and sugar are also vegan and gluten-free certified.Looking for a more classic option? Try our easy vanilla cake recipe that’s just as beginner-friendly.
Common Questions About Carrot Cake
What makes carrot cake moist?
The combination of vegetable oil, crushed pineapple, and grated carrots provides natural moisture. Avoid overbaking to keep that moist crumb.
Can I add raisins or coconut?
Yes! Add up to 1/2 cup of raisins or shredded coconut to the batter. Make sure to coat raisins in a bit of flour first so they don’t sink.
Why does carrot cake taste better the next day?
The spices and moisture continue to blend and develop, making the cake even more flavorful after it rests overnight.
Decorating and Serving Ideas
Want to go the extra mile? Try these ideas:
- Sprinkle chopped nuts or coconut flakes on top.
- Use piping tips to create decorative swirls.
- Add a light dusting of cinnamon over the frosting.
- Serve with a scoop of vanilla ice cream or warm tea.
Storage and Freezing Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze unfrosted layers wrapped tightly for up to 3 months. Thaw overnight in the fridge before frosting.
Final Thoughts
There’s nothing like a slice of rich, moist, homemade carrot cake. With the perfect balance of spices, sweetness, and creamy frosting, it’s a crowd-pleaser for any occasion. Plus, it’s easier to make than most people think!
Ready to Bake?
Try this carrot cake recipe today and impress your friends and family. Have a favorite twist on this classic? Share your thoughts in the comments below!
Carrot Cake Recipe
Ingredients
- 2 cups grated carrots about 3 large carrots
- 1½ cups all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 3 large eggs room temperature
- ¾ cup vegetable oil
- ¼ cup crushed pineapple drained
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans optional
ingredients_frosting:
- 8 oz cream cheese room temperature
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat together brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Stir in grated carrots and crushed pineapple.
- Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix. Fold in nuts if using.
- Divide the batter evenly between the two pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla; beat until smooth.
- Frost the cooled cake and enjoy!
Notes
- Use freshly grated carrots for best moisture and flavor.
- Add raisins or shredded coconut for variation.
- Make it gluten-free with a 1:1 GF flour blend.
- Vegan version: Use flax eggs and dairy-free cream cheese.
