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
- 1/2 cup (100 grams) white sugar
- 1 cup (225 grams) vegetable oil
- 1/2 cup (120 grams) sour cream
- 2 teaspoons vanilla extract
- 2 ¼ cups (270 grams) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1 ½ teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/2 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
- 3/4 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