There’s something magical about a perfectly baked carrot cake. Sweet, moist, and filled with cozy spices, it’s one of those timeless desserts that never goes out of style. Every bite melts in your mouth with a balance of cinnamon warmth, a touch of brown sugar, and that luscious cream cheese frosting we all crave.
This carrot cake recipe is simple enough for beginners yet impressive enough for any celebration. Whether you’re baking for Easter, a birthday, or just a Sunday treat, it’s guaranteed to be a crowd favorite. Here’s a pro tip: use freshly grated carrots for the best texture and flavor — it makes a world of difference!
Why You’ll Love This Carrot Cake
Incredibly moist with the perfect crumb
Made with simple pantry ingredients
Topped with rich cream cheese frosting
Freezer-friendly and stays fresh for days
Great for spring gatherings or cozy holidays
🍰 Carrot Cake Recipe Card
Carrot Cake Recipe
🥕 Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups freshly grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
👩🍳 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together oil, granulated sugar, and brown sugar until well combined.
- Add in the eggs one at a time, mixing after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated carrots, crushed pineapple, nuts, and coconut (if using).
- Divide the batter evenly between the pans and bake for 35–40 minutes or until a toothpick comes out clean.
- Let cakes cool completely on a wire rack before frosting.
- For the frosting, beat together cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar gradually until creamy and fluffy.
- Frost the cooled cakes and decorate with extra nuts or shredded coconut on top.
💡 Tips & Variations
- For extra flavor, add a pinch of ginger or allspice.
- Swap pineapple for applesauce if you prefer a lighter texture.
- Make it gluten-free with a 1:1 gluten-free flour blend.
- Turn it into carrot cake cupcakes — bake for 18–20 minutes instead.
- Double the frosting if you love a thicker, bakery-style layer.
❓ FAQs
Q1: Can I make this carrot cake ahead of time?
Yes! You can bake the cakes up to two days ahead. Keep them wrapped tightly at room temperature and frost when ready to serve.
Q2: Can I freeze carrot cake?
Absolutely. Wrap unfrosted layers in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
Q3: Why is my carrot cake dense?
Avoid overmixing the batter and make sure to measure flour correctly — spoon and level instead of packing it.
Q4: Can I use store-bought shredded carrots?
It’s best to grate them fresh. Pre-shredded carrots tend to be too dry and don’t soften properly when baked.
Q5: How do I store leftovers?
Keep covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
🍽 Nutrition Facts (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 5g |
| Carbohydrates | 50g |
| Fat | 25g |
| Fiber | 2g |
| Sugar | 35g |
💬 The Story Behind This Carrot Cake
This recipe has been in my family for years — it started as a handwritten note tucked into an old cookbook. My grandmother used to bake it for every spring gathering, and the smell of cinnamon and vanilla would fill the entire house. I’ve updated it just a little (less sugar, more spice) to make it perfectly balanced but still full of that nostalgic, homemade charm.
🌟 Pro Tips & Serving Suggestions
Serve chilled for a firmer frosting texture, or slightly warm for a softer bite.
Pair with a cup of chai tea, coffee, or cold milk.
Garnish with candied carrots, chopped nuts, or edible flowers for an elegant look.
For a layered effect, slice each cake round in half and create a 4-layer masterpiece.
🧊 Storage & Freezing
Room Temp: Store in an airtight container up to 2 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Wrap tightly (unfrosted) and freeze for up to 3 months.
Defrost overnight and frost just before serving for the best results.
❤️ Did You Make This Recipe?
If you tried this Carrot Cake Recipe, let me know how it turned out in the comments below! Don’t forget to rate it and pin it on Pinterest to share with your friends.
