Easy Carrot Cake Recipe

I first made carrot cake because I had way too many carrots from my CSA box and was tired of roasting them. What I didn’t expect was to fall completely in love with this dessert.

The combination of warm spices, naturally sweet carrots, and that legendary cream cheese frosting creates something truly special. This isn’t just another cake recipe, it’s the one I bring to every potluck, birthday party, and family gathering because I know it’ll disappear within minutes.

I’ve tweaked this recipe dozens of times to get the texture just right: super moist but not dense, perfectly spiced without being overwhelming, and with just enough walnuts to add crunch without taking over.

Quick Recipe Summary
Prep Time	25 minutes
Cook Time	35 minutes
Total Time	60 minutes
Servings	12 slices
Difficulty Level	Easy

If you enjoy spiced desserts like this one, you’ll also love my pumpkin cheesecake recipe for another autumn favorite.

Why You’ll Love This Carrot Cake Recipe

This carrot cake strikes the perfect balance between indulgent and wholesome. The carrots add natural moisture and subtle sweetness, while the spices create warmth without overpowering the delicate flavor.

Unlike many carrot cakes that turn out dry or overly dense, this one stays incredibly moist for days thanks to the oil and crushed pineapple. The texture is tender and light, never heavy or gummy.

Here’s what makes this recipe stand out:

• Incredibly moist texture that stays fresh for up to 5 days
• Perfectly balanced spices with cinnamon, nutmeg, and ginger
• Optional add-ins like walnuts, pecans, or raisins for customization
• Classic cream cheese frosting that’s tangy and not too sweet
• Easy to make with straightforward steps that even beginners can master
• Great for make-ahead since it actually tastes better the next day

Another crowd-pleaser that shares similar warm spices is my pumpkin cookies.

Ingredients

This carrot cake uses simple ingredients you probably already have in your pantry. The key is using fresh carrots and quality spices for the best flavor.

For the Cake:

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1½ cups (300g) granulated sugar
• 1 cup (200g) light brown sugar, packed
• 1¼ cups (295ml) vegetable oil or canola oil
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 3 cups (330g) finely grated carrots (about 4-5 medium carrots)
• 1 cup (240g) crushed pineapple, drained
• 1 cup (120g) chopped walnuts or pecans (optional)
• ½ cup (75g) raisins (optional)

For the Cream Cheese Frosting:

• 16 ounces (450g) cream cheese, softened
• ¾ cup (170g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• Pinch of salt

You might also enjoy this healthy carrot cake recipe for a lighter version.

Kitchen Equipment Needed

Having the right tools makes baking this carrot cake so much easier. Here’s everything you’ll need to create the perfect cake.

• Two 9-inch (23cm) round cake pans
• Parchment paper for lining pans
• Large mixing bowls (at least 2)
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Whisk
• Rubber spatula
• Box grater or food processor for carrots
• Measuring cups and spoons
• Cooling racks
• Offset spatula for frosting
• Toothpick or cake tester

For a quicker version, try my easy carrot cake recipe with cake mix.

Recommended Products for This Recipe

After making this carrot cake countless times, I’ve found a few products that truly make a difference in the final result. These aren’t just nice-to-haves, they genuinely improve your baking experience.

1. Nordic Ware Naturals Aluminum Cake Pans

These heavy-duty aluminum pans distribute heat evenly, which means your carrot cake bakes uniformly without dark edges or undercooked centers. I’ve had mine for over five years and they still look brand new because the aluminum construction resists warping even at high temperatures.

Get it on Amazon

2. Philadelphia Cream Cheese

Not all cream cheese is created equal, and I learned this the hard way. Philadelphia brand has the perfect consistency and tang for cream cheese frosting without being too soft or grainy. Generic brands can sometimes make your frosting runny or give it an off flavor.

Get it on Amazon

3. KitchenAid Box Grater

A sturdy box grater with different grating sizes is essential for getting the perfect carrot texture. The fine shredding side creates delicate carrot pieces that melt into the cake, while cheaper graters often produce uneven chunks that affect the texture.

Get it on Amazon

4. Madagascar Vanilla Extract

Quality vanilla extract makes a noticeable difference in both the cake and frosting. Madagascar vanilla has a rich, creamy flavor that enhances the warm spices without tasting artificial or harsh like imitation vanilla.

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For another recipe where quality vanilla makes all the difference, check out my sugar cookies recipe.

Step-by-Step Instructions: How to Make Carrot Cake

1. Prepare Your Pans and Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease two 9-inch round cake pans thoroughly with butter or cooking spray, making sure to get into all the corners and edges.
• Line the bottom of each pan with a circle of parchment paper, then grease the parchment as well to ensure easy release.
• Lightly dust the pans with flour, tapping out any excess, or use a baking spray that already contains flour.
• Set the prepared pans aside while you mix the batter.

2. Mix the Dry Ingredients

• In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
• Add the ground cinnamon, nutmeg, and ginger to the flour mixture.
• Whisk everything together for at least 30 seconds to ensure the spices and leavening agents are thoroughly combined with the flour.
• This step is crucial because it distributes the spices evenly throughout the cake and prevents lumps.
• Set this bowl aside while you prepare the wet ingredients.

3. Combine the Wet Ingredients

• In another large mixing bowl, add the granulated sugar and light brown sugar.
• Pour in the vegetable oil and use an electric mixer on medium speed to beat together for about 1 minute until well combined.
• Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Mix in the vanilla extract until fully incorporated.
• The mixture should look smooth and slightly thickened at this point.

4. Incorporate the Dry Ingredients

• With your mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in three additions.
• Mix just until the flour is incorporated after each addition, being careful not to overmix.
• Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly mixed.
• The batter will be quite thick at this stage, which is exactly what you want.

5. Fold in the Carrots, Pineapple, and Mix-Ins

• Using a rubber spatula, gently fold in the grated carrots until they’re evenly distributed throughout the batter.
• Add the drained crushed pineapple and fold it in carefully, making sure not to overmix.
• If using walnuts or pecans, fold them in now along with the raisins if desired.
• Mix just until everything is combined, the batter should be thick, moist, and studded with carrot shreds.
• Be gentle during this step to maintain the cake’s tender texture.

6. Divide and Bake the Batter

• Divide the batter evenly between your two prepared cake pans, using a kitchen scale for accuracy if you have one.
• Smooth the tops with a spatula, spreading the batter all the way to the edges.
• Tap each pan gently on the counter 2-3 times to release any air bubbles.
• Place both pans in the preheated oven on the middle rack, spacing them apart for even air circulation.
• Bake for 32-38 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
• The cakes should be golden brown on top and should spring back lightly when touched.

7. Cool the Cakes Completely

• Remove the pans from the oven and place them on cooling racks.
• Let the cakes cool in their pans for exactly 15 minutes, this prevents them from breaking when you remove them.
• Run a knife around the edges of each pan to loosen the cakes.
• Place a cooling rack on top of one pan, then flip it over so the cake releases onto the rack.
• Carefully peel off the parchment paper.
• Repeat with the second cake layer.
• Allow both layers to cool completely to room temperature before frosting, this takes about 1-2 hours.

8. Make the Cream Cheese Frosting

• In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed for 2-3 minutes until smooth and fluffy.
• The mixture should be completely lump-free and well combined.
• Reduce the mixer speed to low and gradually add the sifted powdered sugar, about 1 cup at a time.
• Once all the sugar is incorporated, increase the speed to medium-high and beat for 3-4 minutes until light and fluffy.
• Add the vanilla extract and a pinch of salt, then beat for another 30 seconds.
• If the frosting seems too thick, add 1-2 tablespoons of heavy cream; if it’s too thin, add more powdered sugar.

9. Assemble and Frost the Cake

• Place one cooled cake layer on your serving plate or cake stand, bottom side down for a flat surface.
• Spread about 1 to 1½ cups of cream cheese frosting evenly over the top of the first layer, going all the way to the edges.
• Carefully place the second cake layer on top, bottom side up so you have two flat surfaces meeting.
• Apply a thin layer of frosting all over the cake (this is called a crumb coat) to seal in any loose crumbs.
• Refrigerate the cake for 15-20 minutes to set the crumb coat.
• Remove from the refrigerator and apply the remaining frosting generously to the top and sides of the cake.
• Use an offset spatula to create smooth sides and a decorative top, or keep it rustic with swirls.
• If desired, press chopped walnuts around the bottom edge of the cake or sprinkle them on top.

10. Chill and Serve

• Refrigerate the frosted cake for at least 1 hour before slicing to allow the frosting to firm up.
• This makes cutting clean slices much easier.
• Remove the cake from the refrigerator about 20 minutes before serving to take the chill off.
• Use a sharp knife dipped in hot water and wiped clean between slices for the neatest cuts.
• Serve each slice on its own or with a cup of coffee or tea.

If you’re looking for another impressive layered dessert, try my pumpkin roll recipe.

Tips for The Best Carrot Cake

These tips come from years of making (and occasionally messing up) this recipe. Follow them for guaranteed success every time.

• Finely grate your carrots using the small holes on a box grater or the shredding disc of a food processor for the most tender texture that melts into the cake.
• Don’t skip draining the pineapple thoroughly, excess liquid will make your cake soggy and prevent it from baking properly.
• Use room temperature eggs which incorporate more easily into the batter and create a lighter, more tender crumb structure.
• Measure flour correctly by spooning it into your measuring cup and leveling it off, don’t pack it down or scoop directly from the bag.
• Toast your nuts for 5-7 minutes in a 350°F oven before adding them to intensify their flavor and add extra crunch.
• Don’t overmix the batter once you add the flour, overmixing develops gluten and makes the cake tough instead of tender.
• Test for doneness properly by inserting a toothpick into the center, it should come out with a few moist crumbs but no wet batter.
• Let the cakes cool completely before frosting, warm cake will melt your frosting and create a mess.
• Soften cream cheese and butter properly by leaving them at room temperature for 1-2 hours, not in the microwave which creates an uneven texture.
• Sift the powdered sugar to prevent lumps in your frosting and create a silky smooth texture.
• Chill the cake after frosting for cleaner slices and to help the layers set together properly.

Read Also: Apple Pie Recipe

What to Serve with Carrot Cake

Carrot cake is rich and satisfying on its own, but these pairings create an even more memorable dessert experience. The key is choosing accompaniments that complement the warm spices without overwhelming them.

Perfect Beverage Pairings:

• Hot coffee (especially medium roast) for a classic combination
• Hot Chocolate for an extra indulgent treat
• Chai tea latte with its complementary spices
• Cold milk for a nostalgic pairing
• Spiced apple cider in the fall months

Delicious Side Additions:

• Vanilla Ice Cream to balance the warm spices
• Fresh whipped cream for a lighter topping option
• Caramel drizzle for added sweetness
• Maple Glazed Carrots as an ironic savory side
• Candied pecans or walnuts for extra crunch

For another dessert that pairs wonderfully with coffee, check out my authentic Italian tiramisu recipe.

Variations of Carrot Cake

This base recipe is incredibly versatile, and I love experimenting with different flavors and presentations. Here are my favorite variations that I’ve developed over the years.

• Sheet Cake Version: Pour all the batter into a greased 9×13-inch pan and bake at 350°F for 40-45 minutes, perfect for casual gatherings and easier to transport.
• Carrot Cupcakes: Divide batter into 24 lined muffin cups and bake for 18-22 minutes, great for parties and portion control.
• Zucchini Carrot Cake: Replace 1 cup of carrots with finely grated zucchini for extra moisture and a subtle flavor variation.
• Pineapple Coconut Version: Add ½ cup sweetened shredded coconut to the batter along with the pineapple for a tropical twist.
• Cream Cheese Swirl: Reserve half the batter, mix cream cheese filling into it, then marble the two batters in the pan before baking.
• Spice It Up: Add ¼ teaspoon of cardamom and ¼ teaspoon of cloves for a more complex spice profile.
• Chocolate Carrot Cake: Add ½ cup cocoa powder to the dry ingredients and reduce flour by ½ cup for a unique chocolate-carrot combination.
• Mini Bundt Cakes: Use a mini bundt pan and bake for 20-25 minutes for elegant individual servings.
• Maple Cream Cheese Frosting: Replace 1 cup of powdered sugar with ½ cup pure maple syrup for a fall-inspired frosting.
• Add Orange Zest: Mix in 2 tablespoons of fresh orange zest to both the cake and frosting for bright citrus notes.

For another fun cake variation, try my easy carrot cake recipe.

Storage and Reheating

Proper storage keeps this carrot cake fresh and delicious for days. In fact, I think it tastes even better on day two when the flavors have had time to meld.

Room Temperature Storage:

• Cover the cake with a cake dome or plastic wrap to prevent it from drying out.
• Store at room temperature for up to 2 days in a cool environment below 70°F.
• The frosting will remain soft and creamy at room temperature.
• Avoid direct sunlight or heat sources which can cause the frosting to melt.

Refrigerator Storage:

• Store the frosted cake in an airtight container or wrapped tightly in plastic wrap for up to 5 days.
• The cake actually becomes more moist as it sits in the refrigerator.
• Let individual slices sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
• Unfrosted cake layers can be wrapped separately and refrigerated for up to 1 week.

Freezer Storage:

• Wrap unfrosted cake layers individually in plastic wrap, then aluminum foil, and freeze for up to 3 months.
• Freeze frosted cake slices on a baking sheet until solid, then transfer to freezer bags for up to 2 months.
• Thaw frozen cake overnight in the refrigerator, never at room temperature which can create condensation.
• Frost thawed cake layers just before serving for the freshest presentation.
• The cream cheese frosting can be frozen separately in an airtight container for up to 1 month; thaw in the refrigerator and re-whip before using.

You might also like this coconut cream pie recipe which also stores beautifully in the refrigerator.

Nutritional Facts

Per Slice (1/12 of cake with frosting):

• Calories: 625
• Total Fat: 36g
• Saturated Fat: 12g
• Cholesterol: 105mg
• Sodium: 445mg
• Total Carbohydrates: 72g
• Dietary Fiber: 2g
• Sugars: 56g
• Protein: 6g
• Vitamin A: 85% DV
• Calcium: 8% DV
• Iron: 10% DV

Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes.

Another favorite dessert that’s worth the indulgence is my pecan pie recipe.

Health Benefits of Key Ingredients

While carrot cake is definitely a treat, some of its ingredients do offer nutritional benefits. Here’s what makes this dessert slightly more virtuous than other cakes.

Carrots: These vibrant vegetables are packed with beta-carotene which your body converts to vitamin A for healthy vision, skin, and immune function. They also provide fiber which aids digestion and helps you feel satisfied.

Key nutritional highlights:

• Walnuts provide omega-3 fatty acids that support heart and brain health, plus they add protein and healthy fats that help stabilize blood sugar.
• Cinnamon contains powerful antioxidants and may help regulate blood sugar levels while adding warm, comforting flavor without extra calories.
• Ginger has anti-inflammatory properties and aids digestion, plus it adds a subtle zing that enhances the other spices beautifully.
• Eggs contribute high-quality protein and essential nutrients like choline for brain health and vitamin D for bone strength.
• Pineapple offers vitamin C for immune support and bromelain, an enzyme that aids digestion and may reduce inflammation.
• Nutmeg contains compounds that may improve digestion and has been used traditionally to promote better sleep and reduce pain.

For a healthier breakfast option with similar warm spices, check out my baked oatmeal recipe.

FAQs About Carrot Cake

1. Can I make carrot cake without crushed pineapple?

Yes, you absolutely can omit the pineapple if you prefer or don’t have it on hand. To maintain the moisture, replace it with an equal amount (1 cup) of unsweetened applesauce, mashed banana, or simply increase the grated carrots to 4 cups total. The cake will still be delicious and moist, though the pineapple does add a subtle sweetness and tang that I personally love.

2. Why did my carrot cake turn out dense and heavy?

Dense carrot cake usually results from overmixing the batter after adding the flour, which develops too much gluten. Another common culprit is using too much flour, either by packing it into the measuring cup or not leveling it properly. Make sure to measure your flour correctly by spooning it into the cup and leveling it off, and mix just until the ingredients are combined.

3. Can I use pre-shredded carrots from the store?

While you technically can use store-bought shredded carrots, I don’t recommend it for the best results. Pre-shredded carrots are usually cut too thick and are often dry since they’ve been exposed to air, which affects the cake’s moisture and texture. Freshly grated carrots release more moisture and integrate better into the batter, creating that signature tender crumb we’re after.

4. How do I prevent my cream cheese frosting from being too runny?

The most common cause of runny frosting is cream cheese or butter that’s too warm, so make sure they’re just softened, not melted. If your frosting is already made and too thin, refrigerate it for 15-20 minutes to firm up, then re-whip it. You can also gradually add more sifted powdered sugar, about ¼ cup at a time, until you reach the desired consistency.

5. Can I make this carrot cake ahead of time?

Absolutely, and it actually tastes better when made a day ahead. Bake and cool the cake layers, wrap them tightly in plastic wrap, and refrigerate for up to 2 days before frosting. You can also make the frosting a day ahead and store it in the refrigerator, then let it come to room temperature and re-whip it before using. Frost the cake the day you plan to serve it, or frost it completely and refrigerate overnight for easy entertaining.

For another make-ahead dessert option, try my fruit tart recipe.

Final Thoughts

This carrot cake recipe has become my go-to for celebrations, potlucks, and those moments when I simply need a slice of something comforting and delicious. The combination of tender, spiced cake with tangy cream cheese frosting never fails to impress, and I love how the flavors actually improve after a day in the refrigerator.

What I appreciate most about this recipe is its reliability. Once you make it a few times, you’ll develop a rhythm, and it’ll become second nature. Whether you’re baking for a special occasion or just because it’s Tuesday and you deserve cake, this recipe delivers every single time.

I’d love to hear how your carrot cake turns out! Drop a comment below with any questions or to share your favorite variation. And if you try this recipe, don’t forget to rate it and let me know what you think.

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