If you’re looking for a dessert that feels like a warm hug and bursts with cozy flavors, this Carrot Cake Recipe is an absolute must-try. It’s a wonderfully moist and spiced cake layered with tangy, creamy frosting that perfectly complements the natural sweetness of freshly grated carrots and pineapple. Whether you’re baking for a family gathering, a special occasion, or just because, this delightful carrot cake will steal the show and leave everyone asking for seconds.
Ingredients You’ll Need
Simple, wholesome ingredients come together beautifully to create this Carrot Cake Recipe. Each component plays a crucial role in building the cake’s moist texture, rich flavor, and irresistible aroma.
- 2 cups all-purpose flour: The foundation that gives structure and ensures a tender crumb.
- 2 tsp baking soda: Helps the cake rise to a perfect, fluffy height.
- 1 1/2 tsp ground cinnamon: Adds warm spice that feels like autumn in every bite.
- 1/2 tsp ground nutmeg: Delivers a subtle earthiness that balances the sweetness.
- 1/2 tsp salt: Enhances all the flavors harmoniously.
- 1/2 cup granulated sugar: Provides sweetness and lightness to the batter.
- 1 cup brown sugar, packed: Brings moisture and a lovely caramel note.
- 1 cup vegetable oil: Keeps the cake incredibly moist and tender.
- 4 large eggs: Binds ingredients and enriches the cake.
- 2 tsp vanilla extract: Adds a depth of sweetness and aroma.
- 3 cups finely grated carrots: The star ingredient for freshness, color, and natural sweetness.
- 1/2 cup crushed pineapple, drained: Adds juicy tropical flair and extra moisture.
- 1/2 cup chopped walnuts or pecans (optional): Adds a delightful crunch and nutty contrast.
- 1/2 cup shredded coconut (optional): Offers chewy texture and a hint of tropical flavor.
- For the cream cheese frosting: 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract—all blended to silky perfection.
How to Make Carrot Cake Recipe
Step 1: Prepare and Mix the Dry Ingredients
Start by preheating your oven to 350°F and greasing two 9-inch round cake pans, giving your cakes a smooth slide out after baking. Then, whisk together the flour, baking soda, cinnamon, nutmeg, and salt in a large bowl—this spice blend sets the tone for the entire cake’s warm, comforting flavor profile.
Step 2: Combine Sugars and Wet Ingredients
In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until the mixture is silky smooth. Then add the eggs one by one, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to elevate the sweetness and aroma, ensuring your batter will be well-rounded and fragrant.
Step 3: Blend Dry Ingredients Into Wet
Gradually add the dry ingredients to your wet mixture, folding just until combined. The key here is not to over-mix; you want the batter to remain light to keep your cake tender and airy.
Step 4: Fold in Flavorsome Additions
Now for the magic—fold in the finely grated carrots and drained crushed pineapple, which bring moisture and a natural sweetness. If you’re using nuts and shredded coconut, gently fold them in as well for added texture and depth, making every bite exciting and complex.
Step 5: Bake the Cake
Divide the batter evenly between the two prepared pans and pop them in the oven for 30 to 35 minutes. Your goal is a golden brown exterior and a toothpick that comes out clean when inserted in the center. Once baked, let the cakes cool in their pans for 10 minutes before transferring them to wire racks, cooling completely for the best frosting application.
Step 6: Prepare the Cream Cheese Frosting
While your cakes cool, whip up the frosting by beating softened cream cheese and butter until smooth and creamy. Slowly add powdered sugar and vanilla, continuing to beat until fluffy and luscious—this dreamy frosting is what turns a good carrot cake into an unforgettable one.
Step 7: Assemble and Chill
Spread a generous layer of frosting on one cake layer, then top with the second and cover the entire cake. Chilling the frosted cake for at least an hour helps set the frosting and makes slicing tidier and more elegant.
How to Serve Carrot Cake Recipe
Garnishes
For a finishing touch that dazzles, consider sprinkling chopped toasted walnuts or pecans over the top, or adorn with a few delicate edible flowers for a fresh, colorful look. A light dusting of cinnamon on the frosting adds warmth and invites the senses.
Side Dishes
Carrot cake pairs beautifully with hot beverages like chai tea, coffee, or a creamy latte to complement its spices. For a lighter balance, serve alongside fresh fruit or a scoop of vanilla ice cream to add a cool, creamy contrast.
Creative Ways to Present
Try turning the cake into cupcakes by dividing the batter into muffin tins and baking for a shorter time. You can even layer the cake in a trifle dish alternating with whipped cream and chopped nuts for a show-stopping presentation that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
This Carrot Cake Recipe keeps best when covered tightly with plastic wrap or stored in an airtight container in the refrigerator because of the cream cheese frosting. It stays moist and flavorful for up to 4 days, perfect for enjoying a slice or two over several days.
Freezing
You can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and foil to prevent freezer burn and freeze for up to 2 months. Thaw completely in the refrigerator overnight before frosting and serving.
Reheating
Since carrot cake is best served chilled or at room temperature, skip the microwave. Instead, let refrigerated slices sit out for 30 minutes before serving to bring out their full flavor and soft texture.
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! If you prefer a nuttier, heartier texture, whole wheat flour can substitute, but keep in mind it may make the cake slightly denser. You might want to combine half whole wheat and half all-purpose for a balanced result.
Is it necessary to include pineapple and coconut?
No need! The pineapple adds extra moisture and a slight tang, while coconut gives texture, but both are optional. The carrot and spices alone make a fantastic cake, so feel free to leave either or both out if you prefer a more classic version.
How do I prevent the cake from drying out?
Using oil instead of butter in this Carrot Cake Recipe keeps the crumb moist longer. Also, make sure not to overbake—the toothpick method is your best guide. Lastly, refrigerate the cake once frosted to maintain perfect softness.
Can I make this cake gluten-free?
You can! Just swap the all-purpose flour with a trusted gluten-free flour blend that includes xanthan gum for structure. Be sure to check that all other ingredients, like baking soda and spices, are gluten-free.
What’s the best way to get clean slices?
Chilling the cake before slicing firms up the cream cheese frosting and crumb, enabling neat edges. Use a sharp knife and wipe it clean between cuts to keep slices pristine and beautiful.
Final Thoughts
This Carrot Cake Recipe is one of those treasured classics that never fails to impress and comfort. It’s a delicious way to celebrate simple ingredients transformed into something truly special. I hope you give this recipe a whirl and enjoy every luscious, spiced bite that comes from it.
Print
Carrot Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Carrot Cake is a classic American dessert, bursting with warm spices, grated carrots, and the perfect balance of sweetness. Topped with a rich and creamy homemade cream cheese frosting, this cake is ideal for celebrations or any time you crave a comforting treat. Optional additions like crushed pineapple, nuts, and shredded coconut add delightful textures and enhanced flavors.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Sugars and Oil: In a separate bowl, beat the granulated sugar and packed brown sugar with the vegetable oil until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the sugar-oil mixture, beating well after each addition. Stir in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in Carrots and Extras: Gently fold in the finely grated carrots and drained crushed pineapple. If desired, add the chopped walnuts or pecans and shredded coconut for additional texture and flavor.
- Fill Pans and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Prepare the Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy.
- Frost and Assemble: Spread the cream cheese frosting over the cooled cakes, layering them as preferred. Chill the assembled cake before slicing to ensure clean cuts.
Notes
- You can prepare this carrot cake a day in advance to allow the flavors to meld and improve overnight.
- If using a 9×13-inch pan, bake the cake for 40 to 45 minutes instead of 30 to 35 minutes.
- Keep the cake refrigerated due to the cream cheese frosting to maintain freshness and prevent spoilage.
