Dive into this classic carrot cake recipe that brings comfort and joy to any table. Packed with grated carrots for natural sweetness and spiced with cinnamon for warmth, it’s perfect for birthdays, holidays, or just a cozy afternoon treat.
You’ll adore how simple it is to whip up, yielding a tender cake that’s irresistible every time.
Recipe Overview
This carrot cake stands out with its moist crumb, nutty crunch from walnuts, and a hint of pineapple for extra juiciness. It’s beginner-friendly, ready in under an hour of active time, and delivers that perfect balance of sweet and spicy flavors that keep everyone coming back for seconds.
Preparation time: 20 minutes
Cooking time: 35 minutes
Ingredients List
Gather these for a 9×13-inch cake that serves 12-15 people. Fresh ingredients make all the difference in achieving that vibrant, earthy taste.
- 2 cups all-purpose flour: Provides the sturdy base for a light yet hearty texture.
- 2 teaspoons baking soda: Helps the cake rise beautifully for fluffiness.
- 1 teaspoon baking powder: Works with the soda to ensure even lift.
- 1 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 2 teaspoons ground cinnamon: Adds that cozy, aromatic spice essential to carrot cake’s charm.
- 1/2 teaspoon ground nutmeg: Brings a subtle warmth and depth.
- 4 large eggs, at room temperature: Bind everything together and contribute to the moist, tender crumb—room temp ensures better mixing.
- 1 1/4 cups vegetable oil: Keeps the cake incredibly moist without a heavy feel.
- 1 cup granulated sugar: For straightforward sweetness.
- 1 cup packed brown sugar: Adds molasses notes for richer flavor and moisture.
- 2 teaspoons vanilla extract: Rounds out the tastes with a smooth, fragrant touch.
- 3 cups grated carrots (about 5-6 medium carrots): The star ingredient, offering natural sweetness, color, and that signature moistness—grate them fresh for best results.
- 1 cup crushed pineapple, drained: Introduces a tropical juiciness that prevents dryness.
- 1 cup chopped walnuts or pecans: Gives a delightful crunch and nutty richness—toast them lightly if you like for extra flavor.
- Optional: 1 cup raisins or shredded coconut for added texture and chew.
For the cream cheese frosting:
- 8 ounces cream cheese, softened: Creates a tangy, creamy topping that’s not too sweet.
- 1/2 cup unsalted butter, softened: For smoothness and spreadability.
- 4 cups powdered sugar: Builds the fluffy consistency.
- 1 teaspoon vanilla extract: Enhances the overall taste.
- Pinch of salt: Cuts through the sweetness.
Step-by-Step Instructions
Follow these steps to bake your carrot cake like a pro. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment for easy release.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This even distribution prevents clumps and ensures every bite is spiced just right.
- Beat the wet ingredients: In another bowl, use an electric mixer to beat the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth and creamy, about 2 minutes. The mixture should look light and fluffy, incorporating air for tenderness.
- Combine wet and dry: Gradually add the dry ingredients to the wet, stirring just until combined. Avoid overmixing to keep the cake from turning tough—stop when you see no more flour streaks.
- Fold in the add-ins: Gently stir in the grated carrots, drained pineapple, and chopped nuts. These fold-ins add bursts of texture and moisture, making each slice exciting.
- Bake to perfection: Pour the batter into your prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The kitchen will fill with that inviting cinnamon aroma as it bakes.
- Cool completely: Let the cake cool in the pan on a wire rack. This step is key for the frosting to set nicely without melting.
- Make the frosting: While the cake cools, beat the cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and salt, mixing until fluffy and spreadable.
- Frost and enjoy: Once cooled, spread the frosting evenly over the cake. For a fancy touch, sprinkle extra nuts on top.
Tips for Success
Grate your carrots finely for even distribution and quicker baking. Toast nuts beforehand to amplify their flavor without adding extra time. Test doneness early to avoid overbaking, which can dry out the cake. If baking in layers, reduce time to 25-30 minutes per pan. Always use fresh spices for the brightest taste.
Serving Suggestions
Slice this carrot cake into generous squares and serve at room temperature for the softest texture. Pair it with a hot cup of coffee or chai tea to complement the spices.
For special occasions, stack layers with frosting in between and garnish with carrot curls or edible flowers for a stunning presentation. It shines at potlucks or as a dessert after a savory meal like roasted chicken.
Storage Tips
Keep the frosted cake covered at room temperature for up to 2 days in a cool spot. Refrigerate in an airtight container for up to 5 days to maintain freshness—the flavors even deepen over time. For longer storage, freeze unfrosted layers wrapped in plastic and foil for up to 3 months; thaw overnight in the fridge and frost fresh.
FAQs
Can I make this carrot cake gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free blend, and check that your baking powder is gluten-free too—it turns out just as moist and delicious.
What if I don’t have pineapple?
Skip it or use applesauce instead for similar moisture; the cake stays tender with that fruity boost.
How do I prevent the cake from being too dense?
Measure flour by spooning into the cup and leveling off, and don’t overmix the batter to keep it light.
Can I add cream cheese frosting variations?
Stir in lemon zest for a zesty twist or cocoa powder for a chocolatey version—experiment to make it your own.
Why does my frosting turn runny?
Ensure cream cheese and butter are softened but not too warm, and add powdered sugar gradually while beating.
Conclusion
Bake this carrot cake recipe today and fill your home with its delightful aroma—share a slice with loved ones and tag us in your creations!
Homemade Carrot Cake Recipe
Dive into this classic carrot cake recipe that brings comfort and joy to any table. Packed with grated carrots for natural sweetness and spiced with cinnamon for warmth, it's perfect for birthdays, holidays, or just a cozy afternoon treat.
You'll adore how simple it is to whip up, yielding a tender cake that's irresistible every time.
Ingredients
- Gather these for a 9x13-inch cake that serves 12-15 people. Fresh ingredients make all the difference in achieving that vibrant, earthy taste.
- 2 cups all-purpose flour: Provides the sturdy base for a light yet hearty texture.
- 2 teaspoons baking soda: Helps the cake rise beautifully for fluffiness.
- 1 teaspoon baking powder: Works with the soda to ensure even lift.
- 1 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 2 teaspoons ground cinnamon: Adds that cozy, aromatic spice essential to carrot cake's charm.
- 1/2 teaspoon ground nutmeg: Brings a subtle warmth and depth.
- 4 large eggs, at room temperature: Bind everything together and contribute to the moist, tender crumb—room temp ensures better mixing.
- 1 1/4 cups vegetable oil: Keeps the cake incredibly moist without a heavy feel.
- 1 cup granulated sugar: For straightforward sweetness.
- 1 cup packed brown sugar: Adds molasses notes for richer flavor and moisture.
- 2 teaspoons vanilla extract: Rounds out the tastes with a smooth, fragrant touch.
- 3 cups grated carrots (about 5-6 medium carrots): The star ingredient, offering natural sweetness, color, and that signature moistness—grate them fresh for best results.
- 1 cup crushed pineapple, drained: Introduces a tropical juiciness that prevents dryness.
- 1 cup chopped walnuts or pecans: Gives a delightful crunch and nutty richness—toast them lightly if you like for extra flavor.
- Optional: 1 cup raisins or shredded coconut for added texture and chew.
- For the cream cheese frosting:
- 8 ounces cream cheese, softened: Creates a tangy, creamy topping that's not too sweet.
- 1/2 cup unsalted butter, softened: For smoothness and spreadability.
- 4 cups powdered sugar: Builds the fluffy consistency.
- 1 teaspoon vanilla extract: Enhances the overall taste.
- Pinch of salt: Cuts through the sweetness.
Instructions
Follow these steps to bake your carrot cake like a pro. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment for easy release.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This even distribution prevents clumps and ensures every bite is spiced just right.
- Beat the wet ingredients: In another bowl, use an electric mixer to beat the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth and creamy, about 2 minutes. The mixture should look light and fluffy, incorporating air for tenderness.
- Combine wet and dry: Gradually add the dry ingredients to the wet, stirring just until combined. Avoid overmixing to keep the cake from turning tough—stop when you see no more flour streaks.
- Fold in the add-ins: Gently stir in the grated carrots, drained pineapple, and chopped nuts. These fold-ins add bursts of texture and moisture, making each slice exciting.
- Bake to perfection: Pour the batter into your prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The kitchen will fill with that inviting cinnamon aroma as it bakes.
- Cool completely: Let the cake cool in the pan on a wire rack. This step is key for the frosting to set nicely without melting.
- Make the frosting: While the cake cools, beat the cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and salt, mixing until fluffy and spreadable.
- Frost and enjoy: Once cooled, spread the frosting evenly over the cake. For a fancy touch, sprinkle extra nuts on top.