Name: The Best Carrot Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups 260g all-purpose flour; 2 cups 400g granulated sugar; 1 tsp baking powder; 1½ tsp baking soda; ½ tsp salt; 2 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger; 1 cup 240ml vegetable oil; 4 large eggs; 2 cups 200g freshly grated carrots; ½ cup 120ml crushed pineapple, drained; ½ cup 60g chopped walnuts or pecans (optional); 1 tsp vanilla extract; 8 oz 225g cream cheese, softened; ½ cup 115g unsalted butter, softened; 3 –4 cups (360–480g powdered sugar); 1 tsp vanilla extract; Pinch of salt

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Why You’ll Love This Carrot Cake

This isn’t your average store-bought cake. Our carrot cake is:

Ultra moist and fluffy
Filled with warm spices and rich texture
Layered with luscious cream cheese frosting
Customizable with nuts, pineapple, or coconut
Perfect for any celebration or casual treat

Ingredients for the Best Carrot Cake

For the Cake:

2 cups (260g) all-purpose flour
2 cups (400g) granulated sugar
1 tsp baking powder
1½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup (240ml) vegetable oil
4 large eggs
2 cups (200g) grated carrots (fresh, not pre-shredded)
½ cup (120ml) crushed pineapple (drained)
½ cup (60g) chopped walnuts or pecans (optional)
1 tsp vanilla extract

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3–4 cups (360–480g) powdered sugar
1 tsp vanilla extract
Pinch of salt

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Step-by-Step Instructions

1. Prep Your Ingredients

Start by grating your carrots and draining your pineapple. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

2. Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. Combine Wet Ingredients

In another bowl, whisk the eggs, oil, and vanilla until smooth. Stir in the grated carrots, pineapple, and nuts (if using).

4. Combine Everything

Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix, or the cake may turn dense.

5. Bake the Cake

Divide the batter evenly between your prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

6. Make the Frosting

Beat the cream cheese and butter until smooth. Gradually add powdered sugar until the desired sweetness and consistency are reached. Mix in the vanilla and a pinch of salt.

7. Assemble and Frost

Once the cakes are cool, layer and frost them using a spatula or piping bag for a decorative finish. Garnish with more nuts or a sprinkle of cinnamon if desired.

Expert Tips for the Best Carrot Cake

Use fresh carrots: Pre-shredded carrots are often dry. Grate your own for the best texture.
Don’t skip the pineapple: It adds moisture and subtle sweetness.
Toast your nuts: Toasted walnuts or pecans add a richer flavor.
Chill the frosting slightly: For a firmer texture that spreads easier.
Let the cake cool fully before frosting: This prevents melting and sliding.

The Best Carrot Cake Recipe: Moist, Flavorful, and Easy to Make

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Carrot Cake Nutrition (Per Slice, Approx.)

Calories: 450
Fat: 25g
Carbohydrates: 55g
Sugar: 35g
Protein: 4g
Fiber: 2g

Note: Values may vary based on ingredients and serving size.

15 Frequently Asked Questions About Carrot Cake

Can I make carrot cake without nuts?
Yes! The recipe works perfectly without nuts.
Is it necessary to use crushed pineapple?
Not mandatory, but it enhances moisture and flavor.
Can I use whole wheat flour?
You can substitute half the all-purpose flour with whole wheat flour. Full substitution may make the cake denser.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
What can I use instead of vegetable oil?
Melted coconut oil or canola oil works well.
Can I freeze carrot cake?
Yes, both frosted and unfrosted layers freeze well for up to 2 months.
How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days.
Can I turn this into cupcakes?
Absolutely! This recipe yields about 24 cupcakes. Bake at 350°F for 18–20 minutes.
Can I make this recipe ahead of time?
Yes, the cake layers can be baked 1–2 days ahead and stored in the fridge or freezer.
Can I reduce the sugar?
You can reduce it by ¼ cup, but don’t go too low or it will affect texture and moisture.
What’s the best frosting for carrot cake?
Cream cheese frosting is classic and complements the spice perfectly.
Can I add coconut or raisins?
Yes! Add ½ cup of shredded coconut or raisins to the batter if desired.
Why did my cake sink in the middle?
It could be from underbaking or overmixing. Make sure to bake fully and avoid over-stirring.
Can I make it as a sheet cake?
Yes. Pour into a 9×13-inch pan and bake for 35–40 minutes.
Is this carrot cake healthy?
While it includes carrots and nuts, it’s still a dessert. Enjoy in moderation, or make lighter swaps like reducing sugar or oil.

Final Thoughts

Whether you’re baking for a special occasion or just want a rich, comforting dessert, this is truly the best carrot cake recipe you’ll ever try. With moist layers, warm spices, and creamy frosting, it’s a crowd-pleaser every time.

Now that you know the secrets to perfect carrot cake, it’s time to grab those carrots and start baking! And don’t forget to save or pin this recipe for later.

The Best Carrot Cake Recipe

This rich, moist, and flavorful carrot cake is a timeless dessert that’s perfect for every occasion. Packed with fresh grated carrots, warm spices, crushed pineapple, and topped with a luscious cream cheese frosting, this cake melts in your mouth with every bite. Whether you're celebrating a special event or just treating yourself, this crowd-pleasing recipe delivers bakery-quality results right from your kitchen.

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Prep Time 20

Cook Time 35

Total Time 55

Course Dessert

Cuisine American

Servings 12 slices

Calories 450 kcal

Ingredients

For the Cake:

2 cups 260g all-purpose flour
2 cups 400g granulated sugar
1 tsp baking powder
1½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup 240ml vegetable oil
4 large eggs
2 cups 200g freshly grated carrots
½ cup 120ml crushed pineapple, drained
½ cup 60g chopped walnuts or pecans (optional)
1 tsp vanilla extract

For the Cream Cheese Frosting:

8 oz 225g cream cheese, softened
½ cup 115g unsalted butter, softened
3 –4 cups 360–480g powdered sugar
1 tsp vanilla extract
Pinch of salt

Instructions

Prepare the Oven and Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Mix the Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Combine the Wet Ingredients:

In a separate bowl, whisk the eggs, oil, and vanilla until smooth. Stir in the grated carrots, pineapple, and nuts (if using).

Mix Wet and Dry:

Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix.

Bake the Cake:

Divide the batter evenly between the two pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Cream Cheese Frosting:

In a mixing bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar until desired sweetness and texture is reached. Mix in vanilla and a pinch of salt.

Assemble and Frost:

Once the cakes are completely cool, frost the top of one layer, stack the second layer on top, and frost the entire cake. Decorate with chopped nuts, a dusting of cinnamon, or carrot shavings if desired.