This classic Carrot Cake is soft, moist, warmly spiced, and topped with an ultra-creamy cream cheese frosting. Made with fresh carrots, crushed pineapple, and warm spices, every bite is packed with flavor and texture — from the tender crumb to the slight crunch of optional chopped nuts. It’s the kind of cake that disappears fast, so don’t count on leftovers.
Carrot cake takes a little time to prepare, but it’s completely worth the effort. The batter comes together in about 15 minutes and bakes into tall, flavorful layers that pair beautifully with the tangy cream cheese frosting. The result is a cake with the perfect balance between rich and comforting, yet light enough to enjoy any time of year. Make this showstopping dessert for holidays, birthdays, or whenever you’re craving a nostalgic sweet treat.
Why You'll Love this Carrot Cake Recipe
- Incredibly moist crumb. Thanks to a combination of shredded carrots, crushed pineapple, oil, and sour cream, this cake stays perfectly moist for days. Every bite is tender, rich, and melt-in-your-mouth delicious, with just the right amount of density. It’s everything you want from a classic carrot cake: rich but never heavy.
- Warmly spiced. A blend of cinnamon, ginger, nutmeg, and allspice gives this cake a cozy depth of flavor that balances so well with the natural sweetness of the carrots. The spice level is bold but not overpowering.
- Perfect cream cheese frosting. Cream cheese frosting is a must for carrot cake, and this version is ultra smooth, just sweet enough, and made with a hint of vanilla and a touch of pineapple for an extra pop of flavor. It’s easy to spread and pipe, and you can adjust the consistency with cream.
- Beautiful and bake-sale ready. Whether you go for a rustic finish or decorate with chopped nuts and crushed pineapple, this cake always looks as good as it tastes. It’s a stunner for Easter, birthdays, or any special gathering.
Ingredient Notes
To make this delicious Carrot Cake, you will need the following ingredients (full measurements in recipe card below):
- eggs – helps bind the batter and gives the cake structure.
- dark brown sugar – adds rich molasses flavor and extra moisture. Light brown sugar can be used if needed.
- white sugar – provides structure and a balanced sweetness.
- vegetable oil – keeps the cake incredibly moist.
- sour cream – adds richness and a slight tang that complements the spices. Greek yogurt also works well.
- vanilla extract – adds flavor to the cake and frosting.
- all-purpose flour – gives the cake its structure and softness.
- baking powder + soda – works together to help the cake rise.
- spices – cinnamon, ground ginger, nutmeg, allspice are warm spices that add depth and classic carrot cake flavor. Salt is added too.
- shredded carrots – the star ingredient. finely shred for the best texture and even baking.
- crushed pineapple – adds moisture and sweetness to the cake, and also added to the frosting for added texture. If you don’t have crushed pineapple or prefer not to use it, you can swap it for unsweetened applesauce or finely grated apple. This will still keep the cake moist while adding a subtle fruity flavor. Just be sure to use the same amount (about 1 cup) and drain off any excess liquid. The texture might be slightly different, but it will still taste delicious.
- chopped nuts – an optional mix in that adds crunch and richness. Pecans or walnuts are a classic choice.
- butter + cream cheese – softened to room temperature for a smooth, creamy frosting.
- confectioners' sugar – sweetens and thickens the frosting.
- heavy cream – used to adjust the consistency of the frosting, if needed.
You will also need measuring cups and spoons (or kitchen scale) mixing bowls, a whisk, spatula, electric mixer or stand mixer, and two 9-inch round cake pans.
How to Make the Best Carrot Cake
First, make the carrot cake.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and spices (cinnamon, ginger, nutmeg, allspice), until well-combined. Set aside.
- Combine wet ingredients. In a stand mixer fitted with the paddle attachment, beat together the brown sugar, white sugar, and eggs, on medium-high speed until thickened and voluminous. Turn to low, then drizzle in the oil, sour cream, and vanilla. Mix on medium until combined.
- Add dry to wet. Add the dry ingredients into the batter, then mix on low until fully combined and smooth.
- Add mix ins. Add in the carrots, pineapple, and nuts. Fold together with a spatula until combined.
- Divide batter. Prepare two round 9-inch cake pans by spraying them with baking spray. Divide the batter into the prepared cake pans and place the cakes into the oven.
- Bake. Bake in a 350F preheated oven for 35-40 minutes, or until an inserted toothpick comes out with just a few crumbs. Allow to cool in the pan for 15 minutes, then carefully remove from the pans and transfer to a wire rack to fully cool.
Next, make the cream cheese frosting.
- Beat. In a large mixing bowl, use an electric hand mixer to beat together the butter, vanilla, and salt, until slightly fluffy, about 2 minutes. Add in the confectioners’ sugar, then beat again until combined and fluffy.
- Add cheese. Add in the softened cubed cream cheese, then beat again until fully combined, creamy and fluffy. Add in heavy cream if desired to achieve consistency.
- Frost. Spread half of the frosting onto 1 of the cooled cakes, then top with the other cake. Spread the remaining frosting over top of the second layer.
- Add nuts. Sprinkle chopped nuts on top for decoration, if desired.
Recipe Variations
- Add raisins. Fold in ½ cup of raisins along with the carrots and pineapple for extra sweetness and chewy texture. Golden or regular raisins both work well.
- Add coconut. Stir in ½ cup of shredded coconut for a tropical touch and added texture. Toasted coconut on top is another fun option.
- Try a citrus twist. Add 1–2 teaspoons of orange zest to the batter to brighten the spices and enhance the carrot flavor.
- Make it nut-free. Simply leave out the chopped nuts for an allergy-friendly version.
- Make it a sheet cake. Pour the batter into a greased 9x13-inch baking pan for an easy, one-layer version that’s great for casual events or potlucks.
- Make cupcakes. Divide the batter into cupcake liners and bake at 350°F for about 20–22 minutes. Perfect for parties or portion control.
- Swap the frosting. Try it with a whipped mascarpone or buttercream frosting if you’re not a fan of cream cheese. It’ll still pair well with the spiced cake.
How to Serve
Carrot cake is best served at room temperature once the frosting has set. It is delicious served as a treat during holidays, potlucks, and birthdays and pairs especially well with:
For more spring dessert recipes, see our 50 Best Spring Desserts.
Recipe Tips and Tricks
- Use finely grated carrots. Finely shredding the carrots ensures they distribute evenly in the batter and bake up tender without any stringy texture. Avoid pre-shredded carrots as they tend to be too dry. Use a fine grater for best moisture and texture.
- Use room temperature ingredients. This helps everything blend more smoothly and evenly, especially for the frosting. Cold ingredients can result in a lumpy texture or uneven rise.
- Drain the pineapple. Excess moisture from the pineapple can make the cake soggy. Press it through a fine mesh sieve or cheesecloth or gently squeeze it in a paper towel to remove excess liquid.
- Don’t overmix the batter. Mix just until the flour disappears to keep the cake tender. Overmixing can lead to a dense or tough cake, so go gently with your spatula and avoid overworking the batter.
- Cool completely. Let the cake cool fully before adding frosting to prevent it from melting or sliding off. If needed, chill the layers before assembling.
- Chill the frosting. If the frosting is too soft, pop it in the fridge for 10-15 minutes before spreading to make it more manageable and help it hold its shape better.
Storing and Freezing Instructions
How to Store
Store covered in the fridge for up to 5 days. Let it sit at room temp for 30 minutes before serving.
How to Reheat
Carrot cake is best enjoyed cold or at room temperature. If you prefer it warm, microwave a slice for 10–15 seconds. Be careful not to overheat the frosting.
How to Freeze
You can freeze unfrosted cake layers or individual frosted slices. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
FAQ
Yes! In fact, carrot cake often tastes better the next day. You can bake the cake layers ahead of time, cool them completely, and store them in the fridge (wrapped) for up to 2 days. Frost it before serving or even the night before. The flavors will deepen, and the texture stays perfectly moist. It’s a great option for entertaining or saving time on busy days.
It’s not recommended. Pre-shredded carrots are usually too dry and thick for this recipe. They don’t break down properly during baking and can lead to a drier, chunkier cake. Freshly shredded carrots provide better moisture and a finer texture that integrates smoothly into the batter.
Absolutely. Simply divide the batter into lined muffin tins, filling each about ¾ of the way full. Bake at the same temperature for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting. These are perfect for parties, school treats, or individual servings that are easy to store and serve.
Carrot cake has roots in medieval Europe when sweeteners were scarce, and carrots were used to naturally sweeten cakes and puddings. The modern version with spices, nuts, and cream cheese frosting gained popularity in the mid-20th century and is now a staple dessert in many parts of the world. It’s beloved for its rustic charm, incredible flavor, and nostalgic familiarity.
More Carrot Dessert Recipes
- 40 Best Carrot Recipes
- Carrot Cake Cookies
- Carrot Bundt Cake with Cream Cheese Glaze
- Carrot Cake Shortbread Cookies
- Carrot Cake Biscotti
- Carrot Cake with Cheesecake Topping
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Recipe
Carrot Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This classic Carrot Cake is soft, moist, warmly spiced, and topped with an ultra-creamy cream cheese frosting. Made with fresh carrots, crushed pineapple, and warm spices, every bite is packed with flavor and texture — from the tender crumb to the slight crunch of optional chopped nuts. It’s the kind of cake that disappears fast, so don’t count on leftovers.
Ingredients
For the carrot cake:
- 4 large eggs
- 1 ½ cups (300 grams) dark brown sugar
- ½ cup (100 grams) white sugar
- 1 cup (225 grams) vegetable oil
- ½ cup (120 grams) sour cream
- 2 teaspoons vanilla extract
- 2 ¼ cups (270 grams) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- 1 ½ teaspoon ground ginger
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- 3 cups (400 grams) carrots, finely shredded, packed (about 4 large carrots)
- 8 ounces (226 grams) canned crushed pineapple, drained
- 1 cup (100 grams) chopped nuts, such as pecans or walnuts (optional)
For the cream cheese frosting:
- 1 cup (227 grams) unsalted butter, at room temperature
- 4 cups (480 grams) confectioners’ sugar
- 1 teaspoon vanilla
- pinch of salt
- 8 ounces (250 grams) block cream cheese, softened and then cut into cubes
- 1-2 tablespoons heavy cream, to desired consistency
- 8 ounces (226 grams) canned crushed pineapple, drained
- ¾ cup (75 grams) chopped nuts, such as pecans or walnuts (optional, for decorating)
Instructions
Make the carrot cake:
- Preheat the oven to 350F. Prepare two round 9-inch cake pans by spraying them with baking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and spices (cinnamon, ginger, nutmeg, allspice), until well-combined. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together the brown sugar, white sugar, and eggs, on medium-high speed until thickened and voluminous. Turn to low, then drizzle in the oil, sour cream, and vanilla. Mix on medium until combined.
- Add the dry ingredients into the batter, then mix on low until fully combined and smooth.
- Add in the carrots, pineapple, and nuts. Fold together with a spatula until combined.
- Divide the batter into the prepared cake pans and place the cakes into the oven. Bake for 35-40 minutes, or until an inserted toothpick comes out with just a few crumbs. Allow to cool in the pan for 15 minutes, then carefully remove from the pans and transfer to a wire rack to fully cool.
Make the cream cheese frosting:
- In a large mixing bowl, use an electric hand mixer to beat together the butter, vanilla, and salt, until slightly fluffy, about 2 minutes. Add in the confectioners’ sugar, then beat again until combined and fluffy.
- Add in the softened cubed cream cheese, then beat again until fully combined, creamy and fluffy. Add in heavy cream if desired to achieve consistency.
- Spread half of the frosting onto 1 of the cooled cakes, then top with the other cake. Spread the remaining frosting over top of the second layer.
- Sprinkle chopped nuts on top for decoration, if desired.
Notes
How to store: Store covered in the fridge for up to 5 days. Let it sit at room temp for 30 minutes before serving.
How to reheat: Carrot cake is best enjoyed cold or at room temperature. If you prefer it warm, microwave a slice for 10–15 seconds. Be careful not to overheat the frosting.
How to freeze: You can freeze unfrosted cake layers or individual frosted slices. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
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