Carrot Cake
About This Carrot Cake Recipe
Carrot cake has always been one of my absolute favorite desserts — it has that banana-bread-meets-spice-cake energy, plus it’s covered in rich cream cheese frosting, which automatically makes it elite. This version is moist, tender, lightly spiced, and sweet without being overly sweet. It has finely grated carrots for moisture, a touch of crushed pineapple for brightness, warm spices, and a perfectly smooth cream cheese frosting that melts into every bite. Whether you’re making this for Easter or just because you’re craving carrot cake, this recipe is simple, consistent, and truly perfect.
Why You’ll Love It
Moist, tender crumb that stays soft for days
Not overly sweet — perfectly balanced with warm spices
Uses both carrot and pineapple for flavor + moisture
Extra-rich cream cheese frosting
Easy to decorate simply or elevated for holidays
Reliable results with simple ingredients
Works for Easter, birthdays, potlucks, or weekend baking
Ingredients You’ll Need
Carrot Cake Batter
All-purpose flour
Baking soda + baking powder
Salt
Cinnamon, nutmeg, ginger
Granulated & brown sugar
Neutral oil
Eggs
Vanilla extract
Buttermilk
Finely grated carrots
Crushed pineapple
Cream Cheese Frosting
Cream cheese
Butter
Powdered sugar
Vanilla extract
Pinch of salt
Optional decorative frosting (orange + green)
How to Make It
Start by whisking together all the dry ingredients. In another bowl, mix the sugars and oil, then add eggs one at a time and stir in the vanilla. Add the dry ingredients in batches, alternating with buttermilk, mixing until just combined. Fold in the grated carrots and drained pineapple. Divide the batter between two pans and bake until the tops are set and a toothpick comes out clean. Let the cakes cool completely. Beat cream cheese and butter together, add powdered sugar, and whip into a creamy frosting. Layer, frost, and decorate however you’d like — classic smooth frosting or cute little carrot accents.
Tips for Success
Finely grate the carrots — chunky shreds won’t soften enough.
Drain the pineapple well to avoid extra moisture.
Don’t over-mix the batter after adding flour; it keeps the cake tender.
Use room-temperature ingredients for the smoothest batter and frosting.
Let the cakes cool fully before frosting to prevent sliding or melting.
Sift powdered sugar for the fluffiest frosting.
Level the cake layers if you want a perfectly even stack.
Frequently Asked Questions
Can I make this as a sheet cake?
Yes! Bake in a 9×13 pan for 35–45 minutes.
Can I add nuts or raisins?
Absolutely — walnuts, pecans, or golden raisins are great add-ins.
Can I make this ahead?
Yes — carrot cake gets even better the next day.
Can I freeze the cake layers?
Definitely. Wrap each layer tightly and freeze up to 2 months.
Can I use pre-shredded carrots?
No — they’re too dry and thick. Freshly grated is best.
What to Serve With Carrot Cake
Fresh berries
Hot coffee or tea
Vanilla ice cream
Whipped cream
More Recipes You’ll Love
Carrot Cake
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup neutral flavored cooking oil (avocado, canola, vegetable oil, a light olive oil)
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup buttermilk, room temperature
- 2 1/2 cups finely grated carrots, peel before grating
- ½ cup crushed pineapple, drained
- 16 oz cream cheese, softened
- 1 cup butter, softened
- 5 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
- Decorative orange & green frosting, optional
Instructions
- Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
- Whisk dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients – In a large bowl, whisk the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Fold in the grated carrots and crushed pineapple.
- Evenly divide the batter between the two prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean with maybe a couple of crumbs but no wet batter. The cakes should not jiggle in the center at all.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Beat cream cheese and butter together on medium speed until smooth and creamy (about 2 minutes).
- Add powdered sugar, one cup at a time, mixing on low speed until incorporated.
- Mix in vanilla and salt – Beat for another 2 minutes until light and fluffy.
- Level the cakes if needed. Place one layer on a serving plate and spread a thick layer of frosting over the top.
- Add the second layer, then frost the top and sides of the cake.
- Decorate with cute little frosting carrots (optional).
Some Cooking Essentials:
Offset Spatula
All Clad Measuring Cups
Pyrex Mixing Bowls
Kitchen Aid Mixer
GIR Whisk
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