Carrot Cake Recipe

Carrot Cake

A moist, spiced carrot cake loaded with grated carrots, crushed pineapple, and chopped nuts, topped with a luscious cream cheese frosting. Perfect for birthdays, holidays, or any special occasion, this classic dessert is a crowd-pleaser with layers of flavor and texture.

Ingredients

For the Cake:

• 2 cups (250 g) all-purpose flour

• 2 tsp baking powder

• 1 1/2 tsp baking soda

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1 1/4 cups (250 g) granulated sugar

• 1/2 cup (100 g) brown sugar, packed

• 1 cup (240 ml) vegetable oil

• 4 large eggs

• 2 tsp vanilla extract

• 3 cups (300 g) grated carrots

• 1 (8 oz/225 g) can crushed pineapple, drained

• 1 cup (100 g) chopped walnuts or pecans (optional)

• 1/2 cup (50 g) shredded coconut (optional)

For the Cream Cheese Frosting:

• 8 oz (225 g) cream cheese, softened

• 1/2 cup (115 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar

• 2 tsp vanilla extract

• Pinch of salt

Instructions

1. Prepare Oven & Pans:
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.

2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. Mix Wet Ingredients:
   In a large bowl, beat together granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, then stir in vanilla extract.

4. Combine Ingredients:
   Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in grated carrots, drained pineapple, nuts, and coconut (if using).

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

6. Prepare Frosting:
   In a large bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until creamy and fluffy.

7. Assemble Cake:
   Place one cake layer on a serving plate, spread frosting evenly on top, then place second layer on top. Frost the top and sides of the cake as desired. Garnish with extra chopped nuts if desired.

Equipment

• Mixing bowls (medium & large)

• Whisk

• Electric mixer or hand mixer

• 2x 9-inch round cake pans

• Measuring cups & spoons

• Grater for carrots

• Spatula

• Cooling rack

Timing

• Prep Time: 20 minutes

• Cook Time: 30–35 minutes

• Total Time: 50–55 minutes

Serving Size
Serves 12

Carrot Cake

A moist, spiced carrot cake loaded with grated carrots, crushed pineapple, and chopped nuts, topped with a luscious cream cheese frosting. Perfect for birthdays, holidays, or any special occasion, this classic dessert is a crowd-pleaser with layers of flavor and texture.

Print Recipe

Prep Time:20 minutes mins

Cook Time:35 minutes mins

Total Time:55 minutes mins

Equipment

• Mixing bowls (medium & large)
• Whisk
• Electric mixer or hand mixer
• 2x 9-inch round cake pans
• Measuring cups & spoons
• Grater for carrots
• Spatula
• Cooling rack

Ingredients

• For the Cake:
• 2 cups 250 g all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/4 cups 250 g granulated sugar
• 1/2 cup 100 g brown sugar, packed
• 1 cup 240 ml vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups 300 g grated carrots
• 1 8 oz/225 g can crushed pineapple, drained
• 1 cup 100 g chopped walnuts or pecans (optional)
• 1/2 cup 50 g shredded coconut (optional)
• For the Cream Cheese Frosting:
• 8 oz 225 g cream cheese, softened
• 1/2 cup 115 g unsalted butter, softened
• 4 cups 480 g powdered sugar
• 2 tsp vanilla extract
• Pinch of salt

Instructions

• Prepare Oven & Pans:
• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
• Mix Dry Ingredients:
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• Mix Wet Ingredients:
• In a large bowl, beat together granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, then stir in vanilla extract.
• Combine Ingredients:
• Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in grated carrots, drained pineapple, nuts, and coconut (if using).
• Bake the Cake:
• Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
• Prepare Frosting:
• In a large bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until creamy and fluffy.
• Assemble Cake:
• Place one cake layer on a serving plate, spread frosting evenly on top, then place second layer on top. Frost the top and sides of the cake as desired. Garnish with extra chopped nuts if desired.

Servings: 12 servings

Frequently Asked Questions (FAQs)

1. Can I make the carrot cake ahead of time?
Yes. You can bake the cake a day ahead and frost it the next day for the best flavor and texture.

2. Can I freeze carrot cake?
Yes. Wrap cooled cake layers tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.

3. Can I make it gluten-free?
Yes. Substitute a 1-to-1 gluten-free flour blend for all-purpose flour. Baking time may vary slightly.

4. Can I use a different oil or butter instead of vegetable oil?
Yes. Light olive oil or melted coconut oil works well. Avoid strong-flavored oils that may overpower the cake.

5. Can I make this cake nut-free?
Absolutely. Simply omit the walnuts or pecans. You can also replace them with seeds if desired.

6. Can I use fresh pineapple instead of canned?
Yes. Drain well and finely chop fresh pineapple to avoid excess moisture in the batter.

7. How do I prevent the frosting from being too runny?
Ensure the cream cheese and butter are softened but not overly warm. Beat the frosting thoroughly and add more powdered sugar if needed for thickness.

8. Can I make cupcakes instead of a layer cake?
Yes. Bake the batter in a lined muffin tin at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.

9. Can I add shredded coconut or raisins?
Yes. Both add texture and flavor. Fold in 1/2 cup shredded coconut or raisins along with the carrots and pineapple.

10. Can I reduce the sugar?
Yes. You can reduce granulated sugar to 1 1/4 cups and brown sugar to 1/3 cup, but the cake may be slightly less sweet.

How To Store Carrot Cake

Refrigerator:

• Store frosted carrot cake in an airtight container or cover tightly with plastic wrap.

• Keeps for 4–5 days.

Freezer:

• For unfrosted cake layers: wrap tightly in plastic wrap and foil; freeze up to 3 months.

• For frosted cake: freeze in an airtight container; wrap in plastic wrap and foil for up to 2 months.

• Thaw overnight in the refrigerator before serving.

Tips for Best Flavor:

• Let the cake come to room temperature before serving for optimal texture and taste.

• Garnish with fresh nuts or grated carrot just before serving to maintain freshness.