Carrot cake isn’t just for Easter—it’s a year-round celebration of spice, sweetness, and cream cheese frosting glory. This recipe nails the perfect balance of tender crumb, bold spices, and just the right amount of frosting to make every bite unforgettable.
Why This Recipe Works
- Super Moist Texture: Oil (not butter) keeps the cake tender, while crushed pineapple adds natural sweetness and moisture.
- Warm Spice Blend: Cinnamon, nutmeg, and ginger create that classic carrot cake flavor without overpowering.
- Cream Cheese Frosting Perfection: Thick, tangy, and just sweet enough to complement the spiced cake.
- Loaded with Goodies: Shredded carrots, walnuts, and raisins (if you’re into that) add texture in every bite.
- No Fancy Techniques: Mix by hand—no stand mixer required for the batter.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups finely grated carrots (about 4–5 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Equipment Needed
- 9×13-inch baking pan or two 9-inch round pans
- Mixing bowls (large and medium)
- Whisk and spatula
- Box grater or food processor (for carrots)
- Electric mixer (for frosting)
Instructions
Step 1: Preheat and Prep the Pans
Preheat your oven to 350°F. Grease a 9×13-inch pan or two 9-inch round cake pans with butter or nonstick spray. For extra security, line the bottom with parchment paper. Tip: If using round pans, dust them with flour after greasing to prevent sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside. In another bowl, combine granulated sugar, brown sugar, oil, eggs, and vanilla. Whisk until smooth—no need to overmix.
Step 3: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Fold in the grated carrots, crushed pineapple, nuts, and raisins (if using). The batter will be thick but pourable. Tip: Squeeze excess liquid from the pineapple to avoid a soggy cake.
Step 4: Bake to Perfection
Pour the batter into the prepared pan(s) and smooth the top. Bake for 30–35 minutes (round pans) or 40–45 minutes (9×13 pan) until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting—this prevents a melty disaster.
Step 5: Make the Frosting
Beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and salt, mixing until fluffy (about 3 minutes). If the frosting is too thin, chill it for 15 minutes before spreading.
Step 6: Frost and Serve
Once the cake is fully cooled, spread the frosting evenly over the top. For a layered cake, stack and frost between rounds. Garnish with extra chopped nuts or carrot curls if you’re feeling fancy. Slice and enjoy!
Tips and Tricks
- Grate Carrots Fine: Large shreds can make the cake dense. Use the small holes on a box grater or pulse in a food processor.
- Room Temp Eggs Matter: Cold eggs can make the batter lumpy. Let them sit out for 30 minutes before baking.
- Toast the Nuts: For deeper flavor, toast walnuts or pecans in a dry skillet for 5 minutes before adding to the batter.
- No Pineapple? Substitute applesauce for similar moisture.
- Make Ahead: The cake tastes even better the next day. Bake it a day early, wrap tightly, and frost before serving.
- Freeze for Later: Unfrosted cake layers freeze well for up to 3 months. Thaw at room temperature before frosting.
Recipe Variations
- Coconut Carrot Cake: Add 1 cup shredded coconut to the batter for a tropical twist.
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend (like King Arthur’s).
- Spice It Up: Add ½ tsp cardamom or cloves for extra warmth.
- Cream Cheese Swirl: Before baking, dollop ½ cup frosting onto the batter and swirl with a knife.
- Mini Cakes: Bake in a muffin tin (20–25 minutes) for portable carrot cupcakes.
Frequently Asked Questions
Q: Can I omit the nuts?
A: Absolutely! The cake will still be delicious. If you want crunch, try sunflower seeds or leave them out entirely.
Q: Why is my cake dense?
A: Overmixing the batter or using too much carrot can weigh it down. Mix just until combined, and measure carrots after grating (not before).
Q: Can I use pre-shredded carrots?
A: They’re too dry and thick. Freshly grated carrots add moisture and blend better into the cake.
Q: How do I store leftovers?
A: Keep frosted cake in the fridge for up to 5 days. Let slices come to room temperature before serving for the best texture.
Summary
This carrot cake is moist, warmly spiced, and slathered with the creamiest frosting. Easy to make and impossible to resist, it’s a dessert that’ll have everyone asking for seconds.
Ultimate Carrot Cake Recipe: Moist, Spiced & Irresistible
4
servings20
minutes40
minutes330
kcalIngredients
2 cups all-purpose flour
2 tsp baking powder
1½ tsp baking soda
1½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts
½ cup raisins (optional)
Directions
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt