The Best Homemade Carrot Cake is a timeless classic that combines rich flavor, moist texture, and a hint of spice in every bite. Packed with freshly grated carrots, warm cinnamon, and optional add-ins like walnuts or pineapple, this cake is both comforting and irresistibly delicious.
What sets it apart is the luscious cream cheese frosting that adds just the right balance of tanginess and sweetness.
Perfect for celebrations, holidays, or a cozy dessert anytime, this carrot cake is easy to make and guaranteed to impress. Whether served as a layered showstopper or a simple sheet cake, it’s always a crowd-pleaser.
If you’re looking for a moist, flavorful, and foolproof carrot cake, this recipe has everything you need — sweet grated carrots, warm spices, crunchy walnuts, and a luscious cream cheese frosting.
It’s a classic dessert that’s beloved for its rich taste and comforting texture. Whether for birthdays, Easter, or simply as a weekend baking project, this homemade carrot cake is sure to become a family favorite.
The Best Homemade Carrot Cake
Description
This moist and flavorful homemade carrot cake is the ultimate dessert for any occasion.
Made with freshly grated carrots, warm spices like cinnamon and nutmeg, and a hint of vanilla, each bite is rich and comforting.
Crushed pineapple adds natural sweetness and keeps the cake tender, while chopped walnuts provide a delightful crunch.
Topped with a luscious cream cheese frosting, this cake strikes the perfect balance between sweet, spiced, and creamy.
Whether served at Easter, birthdays, or cozy family dinners, this classic carrot cake is a crowd-pleaser that’s easy to love and even easier to make from scratch.
Ingredients
For the Cream Cheese Frosting:
Instructions
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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 circles for easy removal. You can also use a 9x13-inch baking dish for a single-layer cake.
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Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside. These spices add warmth and depth to the cake, so don’t skip them unless you must! -
Combine Wet Ingredients:
In a separate large bowl, combine the granulated sugar, brown sugar, and oil. Beat well using a hand or stand mixer. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. -
Add Carrots and Extras:
Fold in the grated carrots, crushed pineapple, chopped nuts, and coconut (if using). The carrot should be finely grated so it blends well into the batter and keeps the cake ultra-moist. The pineapple adds extra moisture and natural sweetness. -
Combine Wet and Dry:
Gradually add the dry mixture to the wet ingredients. Mix just until combined. Do not overmix — this will keep the cake soft and tender. -
Bake the Cake:
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes (for round pans) or 40–45 minutes (for a 9x13 pan), or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10–15 minutes before transferring them to wire racks to cool completely. -
Make the Cream Cheese Frosting:
While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar gradually, followed by vanilla and a pinch of salt. Beat until fluffy. If the frosting is too thick, add 1–2 tablespoons of milk to thin it slightly. -
Frost the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a thick layer of frosting over the top. Add the second layer and frost the top and sides. For a rustic look, leave the sides partially exposed (naked cake style), or decorate with chopped nuts or extra shredded carrot on top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 10g50%
- Cholesterol 80mg27%
- Sodium 350mg15%
- Total Carbohydrate 60g20%
- Dietary Fiber 2g8%
- Sugars 40g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Carrot cake is a timeless classic—moist, warmly spiced, and topped with luscious cream cheese frosting.
Whether you're baking it for a birthday, Easter brunch, or simply to satisfy a cozy craving, a perfectly made carrot cake never fails to impress.
Here's everything you need to know to make the best homemade carrot cake from scratch.
Key Ingredients that Make a Difference
- Freshly Grated Carrots:
Always grate your carrots fresh using the fine side of a box grater or a food processor. Pre-shredded carrots tend to be dry and too coarse. Grated carrots provide both moisture and structure to the cake. - Oil Over Butter:
Use a neutral oil (like vegetable or canola) instead of butter. Oil keeps the cake extra moist, even after days in the fridge. - Brown Sugar Boost:
A mix of brown sugar and granulated sugar adds depth and moisture. Brown sugar enhances the natural sweetness and complements the spices beautifully. - Spices are Essential:
Cinnamon is a must, but don’t be afraid to include a pinch of nutmeg, ginger, or allspice. They bring warmth and complexity. - Add-ins That Elevate:
Chopped walnuts or pecans provide crunch and contrast. Crushed pineapple adds natural sweetness and moistness. Raisins or shredded coconut are optional, but can add even more texture and flavor.
Tips & Tricks for Perfect Results
- Don't Overmix the Batter:
Mix until just combined. Overmixing can lead to a dense cake. Combine the wet and dry ingredients gently for the best crumb. - Use Room Temperature Ingredients:
Especially eggs and cream cheese. They mix more evenly and help create a smoother batter and frosting. - Even Baking:
Divide your batter evenly into two or three pans, depending on your desired layer height. Use cake strips or wrap the pans with damp towels to encourage flat, even layers. - Toothpick Test:
Check doneness by inserting a toothpick into the center. It should come out with a few moist crumbs, not wet batter. - Cool Completely Before Frosting:
Frosting a warm cake will lead to a melty mess. Let layers cool fully on a wire rack before assembling.
The Cream Cheese Frosting
No carrot cake is complete without rich cream cheese frosting. Use full-fat cream cheese and real butter for the best flavor and texture. Beat until light and fluffy, then sweeten with powdered sugar and a splash of vanilla. For a twist, you can add a touch of orange zest or maple syrup for extra dimension.
Pro Tip: Chill the frosting for 15–20 minutes before spreading for cleaner, more defined layers.
Serving Suggestions & Storage
- How to Serve:
Carrot cake is best slightly chilled or at room temperature. Serve with a dollop of whipped cream, a sprinkle of chopped nuts, or a drizzle of caramel sauce for an indulgent touch. - Presentation Trick:
Decorate the top with chopped nuts, candied carrots, or piped frosting rosettes. A rustic naked-cake look also works beautifully for a modern touch. - Servings:
One 9-inch two-layer carrot cake typically yields 12–14 slices. A sheet cake version (9x13 inch) will serve 16–20 depending on cut size. - Storage:
Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic and foil for up to 2 months.
Tips for the Best Results:
- Use freshly grated carrots – Pre-shredded store-bought carrots tend to be dry and thick. Fresh carrots ensure a moist and flavorful cake.
- Don’t overmix the batter – Stir just until the flour disappears for a tender crumb.
- Make it ahead – This cake tastes even better the next day as the flavors meld together. Store covered in the fridge.
- Frosting too runny? – Add more powdered sugar. Too stiff? Add a tablespoon of milk or cream.
Variations:
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free 1:1 baking blend.
- Vegan Option: Use flax eggs, vegan cream cheese, and coconut oil.
- Cupcakes: This recipe makes about 24 cupcakes. Bake at 350°F for 18–20 minutes.
- Without Pineapple: You can leave it out, but reduce the flour by ¼ cup for better texture.
Storage:
- Room Temperature: Up to 2 days (if unfrosted).
- Refrigerated: 5–7 days in an airtight container.
- Freezer: Freeze individual slices or whole layers (unfrosted) for up to 2 months. Thaw in the fridge overnight.
Final Thoughts:
This homemade carrot cake strikes the perfect balance between soft, rich, and slightly spiced. It’s a great make-ahead dessert that never goes out of style.
The cream cheese frosting adds a velvety, tangy finish that complements the sweetness of the cake beautifully.
Making the best homemade carrot cake comes down to balancing texture, spice, and sweetness.
With freshly grated carrots, the right spices, and silky cream cheese frosting, you’ll have a cake that’s moist, flavorful, and truly unforgettable. Whether you serve it plain or dressed up with toppings, this carrot cake is guaranteed to impress at any gathering.
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Frequently Asked Questions
Can I make carrot cake without nuts or raisins?
Absolutely! Carrot cake is highly customizable. If you or someone you're baking for dislikes or is allergic to nuts, simply leave them out. Raisins are also optional. You can replace them with chopped pineapple for added moisture or dried cranberries for a tart-sweet twist.
How do I keep carrot cake moist?
The key to a moist carrot cake lies in freshly grated carrots, oil (instead of butter), and proper baking time. Avoid overmixing the batter, which can cause dryness. If you’re storing the cake, wrap it tightly or keep it in an airtight container to retain moisture. Cream cheese frosting also helps lock in freshness.
Can I make this cake ahead of time?
Yes, carrot cake actually tastes even better the next day! You can bake the cake layers 1–2 days in advance and store them in the refrigerator. Frosting can be made ahead and stored separately. You can also freeze unfrosted layers for up to 2 months—just thaw before decorating.
Is there a way to make this carrot cake healthier?
Certainly! Try using whole wheat flour for half of the all-purpose flour. Swap white sugar with coconut sugar or reduce the sugar slightly. You can also use unsweetened applesauce or mashed banana to replace a portion of the oil. Even with these swaps, the cake will still be rich, flavorful, and satisfying.
