Carrot cake turns humble roots into bakery-worthy dessert. This carrot cake recipe layers sweet grated carrot, warm cinnamon, and a hint of crushed pineapple for extra moisture. Each bite delivers a soft, moist carrot cake crumb that pairs perfectly with cool, tangy cream cheese frosting.
The batter comes together in minutes—no mixer or butter required—making it as easy as it is indulgent. Whether you bake it for a family birthday or a relaxed Sunday treat, this cake promises big smiles and clean plates.
Table of Contents
Why You’ll Love This Recipe
Incredible moisture. Shredded carrot, crushed pineapple, and oil team up for a tender, moist crumb you won’t find in dry spice cakes.
One-bowl ease. Whisk wet and dry ingredients in a single bowl. Less mess, more cake—an easy carrot cake recipe you can tackle any night.
No butter needed. Neutral oil keeps the batter light and locks in softness for days, so every slice stays fresh.
Classic flavor. Warm cinnamon and nutmeg balance natural carrot sweetness, while rich cream cheese frosting adds a cool tang.
Versatile format. Bake as a tall layer cake, sheet cake, or carrot cake cupcakes; the batter adapts without fuss.
Crowd-pleasing. From Easter brunch to birthday parties, this best carrot cake recipe always draws compliments and truly big smiles.
Make-ahead friendly. Layers freeze beautifully, and the frosting firms up in the fridge—ideal for stress-free hosting.
Ingredients
Yields: Two 9-inch round layers (about 12 servings) of moist carrot cake ready for classic cream cheese frosting.
For the Cake Batter
- 2 cups (250 g) all-purpose flour – spooned and leveled
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup (200 g) packed brown sugar
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 ml) neutral oil (such as canola or sunflower)
- 2 tsp pure vanilla extract
- 2 cups (200 g) freshly grated carrots (use a box grater for fine shreds)
- ½ cup (120 g) crushed pineapple, well-drained
- ¾ cup (80 g) chopped walnuts or pecans (optional for crunch)
For the Cream Cheese Frosting
- 16 oz (450 g) full-fat cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 2 tsp pure vanilla extract
- Pinch of salt (to balance sweetness)
Tools You’ll Need
- Two 9-inch round cake pans lined with parchment circles
- Mixing bowl and whisk (no stand mixer required)
- Rubber spatula for folding in carrots and pineapple
- Cooling rack and cake stand for easy frosting assembly
Instructions
Step 2: Prep the pans and oven
Preheat the oven to 350 °F (175 °C). Grease two 9-inch round cake pans, line the bases with parchment, and lightly dust the sides with flour to help each cake layer release cleanly.
Step 2: Whisk the dry ingredients
In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir well so the leaveners distribute evenly and prevent dense pockets in the finished cake.
Step 3: Blend the wet ingredients
In a second bowl, whisk brown sugar, granulated sugar, eggs, oil, and vanilla until the mixture looks glossy. This step dissolves the sugars and traps air for a light, moist crumb.
Step 4: Make the cake batter
Pour the dry mix over the wet. Use a rubber spatula to fold just until streaks of flour vanish. Gently fold in grated carrots, crushed pineapple, and nuts. Over-mixing deflates batter and toughens the crumb, so stop once everything is evenly dispersed.
Step 5: Fill the cake pans
Divide the cake batter between the prepared pans; a kitchen scale keeps layers even. Tap each cake pan on the counter once to release large air bubbles.
Step 6: Bake the cake
Slide the pans onto the center rack and bake 25–30 minutes. The center of the cake should spring back lightly, and a toothpick inserted comes out clean with a few moist crumbs.
Step 7: Cool completely
Let the cakes rest in pans 10 minutes, then invert onto a cooling rack. Let the cake cool to room temperature—warm layers melt frosting and cause slipping.
Step 8: Make the cream cheese frosting
Beat softened cream cheese and butter until smooth. Add powdered sugar in three parts, beating after each, then vanilla and a pinch of salt. Mix until light and fluffy; this velvety cream cheese frosting spreads easily.
Step 9: Assemble and frost the cake
Place one layer on a cake stand. Spoon 1½ cups frosting over the top and spread to the edges. Top with the second cake layer, domed side down for stability. Spread the remaining frosting over the top and down the sides, covering any gaps.
Step 10: Chill, slice, and serve
Refrigerate 20 minutes to set the frosting, then cut generous wedges. Store leftovers wrapped in the fridge up to five days; the oil-based crumb keeps the carrot cake tender.
Pro Tips and Variations
Guarantee a moist crumb
- Use a box grater for fine carrot shreds; pre-shredded carrot dries out.
- Fold grated carrot and crushed pineapple in last. Minimal stirring keeps the cake moist.
- Stick with oil, not butter—oil stays liquid when cool, so each bite stays tender for days.
Baking pan choices
- Sheet cake: Pour batter into a greased 9 × 13-inch pan; bake 35–40 minutes.
- Carrot cake cupcakes: Fill lined muffin cups two-thirds full; bake 18–20 minutes, cool, and swirl with leftover frosting. Perfect for parties.
Frosting like a pro
- Beat cream cheese and butter until silky before adding sugar; lumps ruin that velvety finish.
- Crumb-coat, then chill the cake 15 minutes. Finish with the remaining frosting over the top for crisp edges and smooth sides.
Flavor boosters
- Toast walnuts on a baking sheet at 350 °F for 8 minutes; cool, then fold in for deeper nutty taste.
- Swap ½ cup raisins or shredded coconut for nuts if you need a nut-free option.
- Add ¼ teaspoon ground ginger for a brighter spice kick.
Diet tweaks
- Gluten-free: use a 1:1 gluten-free flour blend; bake until the center of the cake comes out clean.
- Lower sugar: replace ¼ cup brown sugar with unsweetened applesauce; sweetness stays balanced.
Storage tips
- Cover and refrigerate; the carrot cake keeps its moist texture up to five days.
- Freeze unfrosted layers up to two months. Thaw overnight, then frost and serve for fresh “bake-ahead” ease.
Serving Suggestions
- Coffee pairing. Serve a cool slice of moist carrot cake with a hot cup of medium-roast coffee. The cake’s warm spices stand out against coffee’s slight bitterness.
- Tea time favorite. Light black tea or spiced chai matches the cinnamon and nutmeg notes, making snack hour feel special.
- Breakfast treat. Cut thinner wedges, warm for 10 seconds, and top with a spoonful of Greek yogurt for a quick morning indulgence.
- Holiday centerpiece. Dress the top of the cake with candied carrot curls or toasted walnuts for Easter or Thanksgiving dessert tables.
- Picnic-ready cupcakes. Bake the batter as cupcakes for mess-free servings. Pack frosting separately; swirl on just before eating to keep tops neat.
- Ice-cream upgrade. Add a small scoop of vanilla bean ice cream beside the cake; the cool cream balances warm spice and tangy cream cheese frosting.
With these ideas, your carrot cake moves easily from casual coffee break to festive celebration, always bringing smiles to the table.
Conclusion
This carrot cake recipe proves that simple ingredients yield unforgettable results. Shredded carrot, crushed pineapple, and neutral oil lock in moisture, while warm spices and tangy cream cheese frosting add depth. The batter stirs together in one bowl, bakes evenly in standard pans, and cools to a tender crumb that stays fresh for days.
Slice it for birthdays, brunch, or a late-night snack—the flavor and texture rival any bakery slice. Once you bake this cake, you’ll see why many call it their best carrot cake recipe and return to it whenever a celebration—or big smile—calls for something sweet.
FAQs
What is the secret to a good carrot cake?
Balance moisture and spice. Use fresh grated carrots, oil for tenderness, and warm cinnamon or nutmeg for depth. Avoid over-mixing; a light hand keeps the crumb soft.
Should carrots be grated or shredded for carrot cake?
Grate them finely with a box grater. Fine shreds melt into the batter, releasing natural sugars and moisture. Large shreds can stay firm and create uneven pockets.
Why is carrot cake so moist?
Carrots hold water that releases during baking, while oil stays liquid at room temperature. Added crushed pineapple or applesauce also traps moisture for a tender bite.
Why not use butter in carrot cake?
Butter solidifies as the cake cools, which can harden the crumb. Neutral oil keeps the cake moist and tender for several days without affecting flavor.
How to enhance carrot flavor in cake?
Toast spices briefly, use fresh carrots, and add a splash of orange juice or zest. These bright notes lift natural carrot sweetness without overpowering it.What’s the best icing for carrot cake?
Classic cream cheese frosting wins for contrast: tangy, smooth, and just sweet enough to balance the spice and moisture of a homemade carrot cake.
