Pin it
This moist carrot cake with cream cheese frosting balances warm spices with natural sweetness from freshly grated carrots. The tender crumb pairs perfectly with the rich, tangy frosting for a dessert that feels both indulgent and homey.
I first made this carrot cake for my daughter's birthday when she requested something "not chocolate" and it's now our most requested celebration dessert. The moment I pull it from the oven, my kitchen fills with the most comforting aroma of cinnamon and vanilla.
Ingredients For the Cake
- All purpose flour: Provides the perfect structure without becoming too dense
- Baking powder and baking soda: Work together to create the ideal rise
- Ground cinnamon and nutmeg: Add warmth; look for fresh spices for best flavor
- Large eggs: Bind everything together while adding richness
- Granulated and brown sugars: Create depth of flavor and moisture
- Vegetable oil: Keeps the cake incredibly moist for days
- Vanilla extract: Enhances all other flavors; choose pure extract for best results
- Freshly grated carrots: Are non-negotiable; use the small holes of your grater
- Crushed pineapple (optional): Adds incredible moisture and natural sweetness
- Chopped walnuts or pecans: Add wonderful texture and nutty flavor
- Raisins: Provide chewy sweet bites throughout the cake
Ingredients For the Cream Cheese Frosting
- Cream cheese: Creates that signature tangy flavor; use full-fat for best results
- Unsalted butter: Adds creaminess and helps frosting hold its shape
- Powdered sugar: Sweetens while creating the perfect spreading consistency
- Vanilla extract: Balances the tanginess with warmth
- Pinch of salt: Enhances flavors and balances sweetness
Step-by-Step Instructions
- Prepare Your Oven and Pans:
- Preheat your oven to 350°F and prepare two 9-inch round cake pans. I prefer lining with parchment paper for guaranteed easy removal. Nothing worse than a cake stuck to the pan after all your hard work.
- Mix Dry Ingredients:
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until thoroughly combined. This ensures even distribution of leavening agents and spices throughout your cake. Take your time here for the most consistent flavor in every bite.
- Whip the Wet Base:
- Beat eggs and both sugars for a full 3 to 4 minutes until the mixture becomes noticeably lighter in color and slightly fluffy. This incorporates air and creates the foundation for a tender crumb. The mixture should ribbon when you lift your whisk.
- Add Remaining Wet Ingredients:
- Incorporate vegetable oil and vanilla extract into your egg mixture, whisking until you achieve a smooth, glossy consistency. The oil will initially seem reluctant to mix in, but keep whisking patiently until everything homogenizes.
- Combine Wet and Dry Mixtures:
- Add your dry ingredients to the wet ingredients in batches, mixing gently just until no flour pockets remain. Overmixing at this stage will develop gluten and create a tough cake, so use a light hand and stop when just combined.
- Fold in Add-ins:
- Gently fold in grated carrots, pineapple if using, nuts, and raisins until evenly distributed throughout the batter. The mixture will become quite thick, which ensures your add-ins won't sink to the bottom during baking.
- Bake to Perfection:
- Divide batter between your prepared pans and bake for 30 to 35 minutes. Your cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter. Allow to cool in pans for 10 minutes before transferring to a cooling rack.
- Prepare the Frosting:
- Beat softened cream cheese and butter together until completely smooth and fluffy, about 3 to 4 minutes. Start with both ingredients at room temperature for the smoothest result. Scrape down the bowl frequently to avoid lumps.
- Complete the Frosting:
- Gradually incorporate powdered sugar one cup at a time, beating well between additions. Add vanilla and salt, then beat until light and fluffy. The frosting should hold its shape but spread easily.
- Assemble and Frost:
- Once cakes are completely cool, place one layer on your serving plate and spread a generous amount of frosting on top. Position the second layer and cover the entire cake with remaining frosting. Take your time for a beautiful finish.
Pin it
I absolutely treasure the crushed pineapple in this recipe. My grandmother always included it in her carrot cake, and I remember watching her drain each can carefully, saving the juice for her morning smoothie. The pineapple adds an almost imperceptible fruity undertone that makes people ask, "What is that wonderful flavor I can't quite identify?"
Make-Ahead Options
This carrot cake actually improves with time as the flavors deepen and meld together. You can bake the cake layers up to two days before assembling, just wrap them tightly in plastic wrap once completely cooled and store at room temperature. The cream cheese frosting can be made a day ahead and refrigerated, but you'll need to bring it back to room temperature and re-whip briefly before frosting for the best consistency.
Perfect Carrot Preparation
The way you prepare your carrots significantly impacts the final texture of your cake. For the best results, peel your carrots first, then grate them using the finest holes on your box grater. Avoid pre-shredded carrots from the store, as they're too dry and thick. Also, resist the urge to use a food processor unless it has a fine grating attachment, as the standard blade often creates pieces that are too large and wet.
Serving Suggestions
While this carrot cake is perfect on its own, consider serving it with a scoop of vanilla ice cream for special occasions. For an elegant presentation, garnish with candied carrot curls or a sprinkle of finely chopped toasted nuts around the edge of the cake. This cake pairs beautifully with afternoon tea or coffee and makes a lovely brunch dessert option.
Pin it
Frequently Asked Questions
- → Can I make this carrot cake without pineapple?
Yes, you can skip the pineapple for a more traditional carrot cake. The pineapple adds moisture and sweetness, but the cake will still turn out delicious without it.
- → What’s the best way to frost the cake evenly?
Start by spreading a thin crumb coat to seal in any loose crumbs. Then apply a thicker layer of frosting to the top and sides for a smooth finish.
- → Can I make this cake nut-free?
Absolutely! Simply omit the walnuts or pecans. You can also skip raisins if desired.
- → How should I store leftover carrot cake?
Store leftovers in an airtight container in the fridge for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
- → What other spices can I add for more flavor?
You can add a pinch of ground ginger or cloves for a more robust spice blend. Adjust the quantities based on your preference.
- → Can I use a different size cake pan?
Yes, you can use a 9x13 pan or even cupcake molds. Adjust the baking time accordingly – cupcakes will take less time, while a single large pan will require longer.