This fluffy carrot cake is packed with sweet carrots and warm spices that make it so tasty! Topped with creamy cream cheese frosting, it’s a true crowd-pleaser.
Baking this cake always makes my kitchen smell amazing! I love serving it for birthdays or just because—everyone always asks for seconds. 😄
What I appreciate most is how simple it is to make! Just mix the ingredients, pop it into the oven, and enjoy the flavorful results without too much fuss.
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this cake. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. Just make sure it has xanthan gum for the right texture!
Sugar: Granulated sugar gives sweetness and moistness. You can substitute half with brown sugar for added depth of flavor. Coconut sugar is another great option for a lower glycemic index.
Carrots: Freshly grated carrots are key for moistness. If you’re short on time, pre-grated carrots are fine, but fresh ones taste better. You can also swap in finely grated zucchini for a twist.
Pineapple: Crushed pineapple adds moisture and flavor. Canned pineapple is convenient, but if you have fresh pineapple, that’s even tastier. Just chop it up and squeeze out excess juice.
Nuts: Walnuts or pecans add crunch, but feel free to skip them if you prefer a nut-free cake. You can also add chopped dates or chocolate chips for a different flavor.
What’s the Best Way to Grate Carrots for the Cake?
Grating carrots can seem tedious, but it’s important for getting that lovely moisture and texture. Here’s how to do it easily:
- Start with fresh, firm medium-sized carrots. Wash and peel them first.
- Using a box grater, choose the medium or large holes for a good texture.
- Grate until you have about 3 cups. Packing them tightly in your measuring cup will help ensure you have enough!
Remember to keep an eye on your fingers while grating! If you’re short on time, a food processor can grate multiple carrots in seconds, but it’s worth the effort to do it by hand for this cake.
The Best Carrot Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots (about 6 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (if needed for consistency)
How Much Time Will You Need?
You’ll need about 15 minutes to prep the cake and an additional 30-35 minutes for baking. After that, allow the cake to cool for about 20 minutes before frosting it. Overall, expect around an hour and a half to make and cool this delicious carrot cake.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, take two 9-inch round cake pans and grease them well with butter or cooking spray, then dust lightly with flour. This will help the cakes come out easily later!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg until everything is well combined and there are no lumps.
3. Combine Wet Ingredients:
In another bowl, pour in the vegetable oil and crack in the eggs. Whisk these together until they are mixed smoothly. It helps to beat them well so your cake is nice and fluffy!
4. Combine Wet and Dry Mixtures:
Now, slowly pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together with a spatula or spoon until just combined. It’s okay if there are a few lumps—don’t overmix!
5. Fold in the Good Stuff:
Next, fold in the grated carrots, crushed pineapple, and if you like, the chopped nuts and raisins. Stir gently to distribute them evenly throughout the batter.
6. Bake the Cakes:
Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes. To check if they’re done, insert a toothpick in the center—the toothpick should come out clean!
7. Cool the Cakes:
When the cakes are ready, let them cool in the pans for 10 minutes. After that, carefully turn them out onto a wire rack to cool completely. This prevents them from getting soggy.
8. Make the Cream Cheese Frosting:
While the cakes are cooling, let’s make the frosting! In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Mix well until combined. If your frosting is too thick, add a little milk to reach your desired consistency.
9. Frost the Cake:
Once your cakes are completely cool, place one layer on a serving plate. Spread a nice layer of frosting on top. Carefully place the second cake layer on top and frost the top and the sides of the cake.
10. Optional Garnish:
If you’d like, sprinkle some extra chopped walnuts or pecans on top of the frosting for a lovely finish!
11. Serve and Enjoy:
Your delicious carrot cake is ready! Slice it up and serve it to your friends and family. Enjoy every bite!
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil or unsweetened applesauce as a healthier alternative to vegetable oil. If you opt for applesauce, replace each cup of oil with 1 cup of applesauce for moisture, but keep in mind this may slightly change the cake’s texture.
How Can I Store Leftover Carrot Cake?
Store any leftover carrot cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. If you want to keep it fresh even longer, you can freeze it; wrap slices tightly in plastic wrap and then in aluminum foil for up to 3 months.
What If I Don’t Have Cream Cheese for the Frosting?
No worries! You can make a simple buttercream frosting instead. Just beat together 1 cup of unsalted butter with 4 cups of powdered sugar, add 2 tablespoons of milk, and a teaspoon of vanilla extract. This will be sweeter but equally delicious!
Can I Make the Cake Ahead of Time?
Yes, you can! Bake the cakes a day in advance and wrap them tightly in plastic wrap while they’re still warm to retain moisture. Store them in the fridge until you’re ready to frost and serve. This can actually enhance the flavor!
