This carrot cake is incredibly moist, perfectly spiced, and balanced with the creamy richness of smooth cream cheese frosting. It’s a great choice for celebrations, holidays, or just because you’re craving a slice of homemade goodness. Whether you enjoy it with or without extras like walnuts or raisins, this cake delivers a flavorful experience in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger (optional)
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Vanilla extract
Grated carrots
Crushed pineapple (optional)
Chopped walnuts or pecans (optional)
Raisins (optional)
For the cream cheese frosting:
Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract
Directions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking dish.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Slowly mix in the oil and vanilla extract.
Stir in the dry ingredients until just combined.
Fold in the grated carrots, and if using, crushed pineapple, nuts, and raisins.
Pour the batter evenly into the prepared pans.
Bake for 30–35 minutes for round pans or 40–45 minutes for a 9×13-inch pan, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, then vanilla, and beat until light and fluffy.
Frost the cooled cake, spreading evenly over the top and sides if layered. Decorate with extra chopped nuts if desired.
Servings and timing
This recipe serves about 12–14 people. Preparation takes around 25 minutes, baking time is 35–45 minutes depending on pan size, and cooling/frosting takes an additional 45 minutes. Total time is approximately 1 hour and 45 minutes.
Variations
Add coconut flakes to the batter for a tropical twist.
Use applesauce or Greek yogurt to replace some of the oil for a lighter version.
Swap the crushed pineapple with grated apple for a slightly different texture.
Turn the cake into cupcakes—bake for 18–20 minutes.
Make it nut-free by omitting the walnuts or pecans.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. To freeze, wrap unfrosted or frosted slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead and frost the next day, or freeze them for longer storage.
Do I need to peel the carrots before grating?
Yes, peeling ensures a cleaner taste and texture in the cake.
Can I use pre-shredded carrots?
Freshly grated carrots are best for moisture and texture. Pre-shredded ones are usually too dry and coarse.
What type of oil is best?
Neutral oils like vegetable or canola work well. You can also use melted coconut oil for extra flavor.
Is the pineapple necessary?
No, it’s optional, but it adds moisture and a subtle sweetness that enhances the flavor.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free baking flour substitute. Check that all other ingredients are gluten-free too.
What’s the best way to frost a layered carrot cake?
Spread a generous layer of frosting between the layers, then cover the top and sides evenly. Chill before slicing for neater cuts.
Can I reduce the sugar in the recipe?
You can reduce it slightly, but sugar helps with moisture and structure, so don’t cut too much.
How do I prevent the cake from being too dense?
Don’t overmix the batter and be sure to measure ingredients accurately. Fresh carrots also help with moisture and softness.
Can I add cream cheese frosting to a warm cake?
No, let the cake cool completely before frosting to avoid melting the frosting.
Conclusion
Carrot Cake with Cream Cheese Frosting is a timeless treat that delivers rich flavor, moisture, and a touch of nostalgia. Whether you’re baking it for a special celebration or simply to enjoy a sweet moment, this cake is always a winner. With its customizable mix-ins and irresistible frosting, it’s a recipe worth keeping in your baking rotation.
This classic carrot cake is moist, warmly spiced, and topped with a rich cream cheese frosting. Enhanced with optional ingredients like pineapple, nuts, or raisins, it’s a comforting dessert perfect for celebrations or everyday indulgence.
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger (optional)
1 cup granulated sugar
1 cup brown sugar
4 large eggs
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
3 cups grated carrots
1/2 cup crushed pineapple, drained (optional)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking dish.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth.
Slowly mix in the oil and vanilla extract.
Stir in the dry ingredients until just combined.
Fold in the grated carrots, and if using, crushed pineapple, nuts, and raisins.
Pour the batter evenly into the prepared pans.
Bake for 30–35 minutes for round pans or 40–45 minutes for a 9×13-inch pan, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter together until smooth.
Gradually add powdered sugar, then vanilla, and beat until light and fluffy.
Frost the cooled cake, spreading evenly over the top and sides if layered. Decorate with extra chopped nuts if desired.
Notes
Use freshly grated carrots for the best texture and moisture.To make it nut-free, simply omit the nuts.To lighten it up, replace some of the oil with applesauce or Greek yogurt.Make it gluten-free using a 1:1 gluten-free flour blend.The cake layers can be made a day ahead or frozen for future use.
