If there’s one dessert that never fails to surprise and delight, it’s a homemade Carrot Cake—sweet, spiced, incredibly moist, and brimming with flavor in every bite. This classic treat brings together the earthy sweetness of carrots, a playful hint of pineapple, and just the right touch of walnuts or pecans for crunch. Finished with luscious cream cheese frosting, Carrot Cake is truly a celebration on your plate, perfect for birthdays, spring gatherings, or simply cheering up an ordinary afternoon.
Ingredients You’ll Need
Great Carrot Cake doesn’t require a ton of fussy ingredients—instead, each one serves a real purpose, from flavor to moisture to that irresistible texture. Pay attention to freshness and don’t skip the spices or add-ins—these are what make this cake truly shine.
- All-purpose flour: The backbone of the cake gives just the right structure while keeping the crumb tender.
- Granulated sugar: Sweetens the base and helps create the cake’s signature moist texture.
- Baking powder & baking soda: These create the perfect lift, so your cake stays light and fluffy instead of dense.
- Salt: Just a pinch sharpens all the other flavors and balances the sweetness.
- Ground cinnamon, nutmeg, ginger: This trio is essential for that cozy spiced aroma and flavor that defines a good Carrot Cake.
- Vegetable oil: Gives the cake its signature moistness and keeps it soft even days after baking.
- Large eggs: Help bind everything together for a cake that holds its shape but isn’t heavy.
- Vanilla extract: Adds a lovely depth and enhances all the background flavors.
- Finely grated carrots: The star ingredient—use fresh and grate them yourself for the best moisture and taste.
- Crushed pineapple (drained): Adds a gentle tang and keeps the crumb extra moist, don’t skip this unless you need to.
- Chopped walnuts or pecans (optional): Bring nutty crunch and richness, but feel free to leave them out if you prefer nut-free.
- Shredded coconut (optional): For an exotic, chewy twist—absolutely delicious if you love coconut.
How to Make Carrot Cake
Step 1: Prep Your Pans and Preheat
Start by preheating your oven to 350°F (175°C)—you want that steady heat ready as soon as your batter is mixed. Grease and flour two 9-inch round cake pans, tapping out any excess flour. This ensures your Carrot Cake will come out in perfect rounds, easy to frost and serve.
Step 2: Mix the Dry Ingredients
In a big mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Take a moment to appreciate the aromas; these spices are what make Carrot Cake so wonderfully fragrant and cozy.
Step 3: Blend the Wet Ingredients
In a separate bowl, beat together the vegetable oil, eggs, and vanilla extract until smooth and well blended. The oil gives unbeatable moisture, while the eggs and vanilla round everything out with flavor and structure.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry, and gently mix until just combined. It’s important not to over-mix here—you want the cake soft, not tough. If there’s a little streak of flour, that’s fine; it will blend in once you add the extras.
Step 5: Fold in Carrots, Pineapple, and Add-ins
This is when the Carrot Cake comes to life! Carefully fold in the grated carrots, drained crushed pineapple, and any optional walnuts or shredded coconut. These bits give bursts of flavor and texture, making every slice something special.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared pans. Pop them in the center of your oven and bake for 30–35 minutes. The cakes should be golden and a toothpick inserted in the center comes out clean. Let them cool 10 minutes in the pans, then invert carefully onto wire racks to cool completely—patience pays off here so your frosting doesn’t melt.
Step 7: Frost and Finish
Once your Carrot Cake layers are cool, frost with your favorite cream cheese frosting. Swirl it high or keep it rustic; there’s no wrong way to finish this classic. Want an extra touch? Press a few chopped nuts onto the sides or top for irresistible crunch.
How to Serve Carrot Cake
Garnishes
Carrot Cake just begs for a finishing touch. I love to scatter chopped walnuts or pecans along the top for crunch, or sprinkle a dash of extra cinnamon. For a playful (and very springtime!) look, try adorable marzipan carrots or a dusting of toasted coconut.
Side Dishes
This cake is rich and flavorful, so a scoop of vanilla or coconut ice cream is a dreamy pairing. For a lighter feel, serve with juicy fresh fruit—pineapple or orange slices are perfect, picking up on the flavors baked right into the Carrot Cake itself.
Creative Ways to Present
Carrot Cake doesn’t have to stick to the classic layer cake look. Try baking in a 9×13-inch pan for easy, lunchbox-ready squares. Or, bake as cupcakes and pipe on clouds of cream cheese frosting for parties or bake sales—charming and irresistible!
Make Ahead and Storage
Storing Leftovers
Your frosted Carrot Cake stays fresh in the fridge for up to five days. Simply cover tightly or store in an airtight container to keep it moist. In fact, it often tastes even better the next day as the flavors mingle and develop.
Freezing
If you want to save some for later, Carrot Cake freezes beautifully. Wrap unfrosted layers tightly in plastic wrap and foil, then freeze up to 3 months. Thaw overnight in the fridge, then frost as desired for a just-baked taste any time.
Reheating
You don’t need to reheat Carrot Cake, but if you love it warm, microwave a slice for 10–15 seconds. It’ll taste even more melt-in-your-mouth, just like it’s fresh from the oven. Avoid overheating so the frosting stays creamy and dreamy.
FAQs
Can I make Carrot Cake without nuts or coconut?
Absolutely! Both walnuts (or pecans) and shredded coconut are totally optional. The Carrot Cake will still be moist and full of flavor without them—so feel free to leave them out for allergies or personal preference.
Why is there pineapple in this recipe?
The crushed pineapple adds extra moisture and a subtle tang that really sets this Carrot Cake apart. If you don’t have any, you can leave it out, but I promise it makes the crumb more tender and moist!
Can I substitute whole wheat flour or make this gluten-free?
You can swap half the all-purpose flour for whole wheat for a heartier cake, though it may be a tiny bit denser. For gluten-free, use a 1-to-1 gluten-free baking blend; just be sure to check that it contains xanthan gum for structure.
What’s the best way to grate carrots for Carrot Cake?
Use a box grater or the shredding disk on a food processor for finely grated carrots—they’ll melt into the cake for that perfect moist texture. Pre-grated carrots from the store tend to be drier and less flavorful, so always grate fresh if possible.
Can I bake this as cupcakes instead?
Yes, you can! Divide the batter among lined muffin tins, filling about 3/4 full, and bake at 350°F for 18–22 minutes. You’ll end up with about 24 tender Carrot Cake cupcakes—perfect for a crowd or party treat.
Final Thoughts
This Carrot Cake is the kind of dessert that brings people together and brightens any occasion, big or small. I hope you’ll fall for its soft, spiced crumb and irresistible cream cheese frosting just as much as I have. Don’t wait for a special holiday—give this recipe a whirl and treat yourself to a slice of cozy sweetness soon!
Print
Carrot Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of this classic Carrot Cake recipe. Perfect for any occasion, this homemade cake is bursting with flavors of cinnamon, nutmeg, and ginger, complemented by sweet carrots and pineapple. Topped with creamy cream cheese frosting, it’s a delightful treat for all dessert lovers.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients:
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Additional:
- 3 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- ¾ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, beat the oil, eggs, and vanilla until well combined.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients and mix. Fold in carrots, pineapple, nuts, and coconut.
- Bake: Divide batter into pans and bake for 30–35 minutes. Cool cakes and frost with cream cheese frosting.
Notes
- You can use applesauce in place of half the oil for a lighter version.
- The cake can also be baked in a 9×13-inch pan for 40–45 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
