Moist & fluffy homemade Carrot Cake with Cream Cheese Frosting will become your new favourite recipe!
This carrot cake recipe is one you will fall in love with time and time again! The perfect balance of flavour with a hint of cinnamon, soft crunch from nuts, crushed pineapple and an incredibly moist crumb smothered all over with a silky smooth cream cheese frosting.
The perfect texture, the best flavour, easy and foolproof Carrot Cake!
CARROT CAKE
Finding a really good carrot cake is hit or miss. They are either too dry, contain too much fruit, not enough flavour or go overboard with spices. One bite is all it takes for you to be hooked on this one. This is The One. Hands down the best Carrot Cake you will ever have in your life!
You don’t need mad baking skills to make our recipe and you certainly don’t need to be a baker of any kind (see above picture for terrible frosting and decorating example). If you’re like me and cannot frost or decorate a cake to save yourself, be completely comfortable in knowing that any type of decorating you do will be looked over when your family, friends or guests sink their teeth into a slice of this little piece of heaven.
Especially when that creamy cream cheese frosting is mixed through every mouthful.
HOW TO MAKE CARROT CAKE FROM SCRATCH
Dry ingredients are combined together first.
Wet ingredients are whisked together next along with sugar
Combine both until the batter is smooth.
Fold in grated carrots, nuts and sultanas. We love pecans but you can use walnuts, cashews, almonds or peanuts.
You’ll need two 9-inch round cake pans to create your layers, then bake for 40-45 minutes.
HOW TO MAKE MOIST CARROT CAKE
The texture in this carrot cake is unbelievable. Yes, it’s fluffy and light as mentioned above, but its moist texture is unforgettable. Three main ingredients help make this carrot cake super moist:
- Vegetable oil (or canola oil can be used)
- Brown sugar
- Fruit puree: Crushed pineapple or applesauce. We chose the pineapple option after trying it with applesauce and found blending crushed pineapple for a couple of seconds in a magic bullet or blender yielded the best results. You can also leave the fruit out and substitute with melted butter. You can’t taste the fruit in this at all.
HOW TO KNOW WHEN IT IS READY
Insert a toothpick or a wooden skewer into the centre of each carrot cake. It should come out clean. Let the cakes cool completely before frosting. If the cakes have a little warmth in the centres, the frosting will become runny while you spread it on!
HOW TO LAYER (without cutting)
Often times, cakes come out of the oven with a perfect dome on the top. Instead of cutting the tops to make them even, flip the cake upside down onto your serving plate. Frost the first layer, then flip the second layer (upside down) onto that frosted first layer. Cover evenly with frosting using a rubber spatula.
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Ingredients
Carrot Cake:
- 2 1/4 cups (295 g) all-purpose or plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup (250 ml) vegetable oil
- 1/2 cup (110 g) crushed pineapple, or unsweetened apple sauce
- 1 cup (200 g) lightly packed light brown sugar
- 1 cup (200 g) white granulated sugar
- 1 tablespoon pure vanilla extract
- 4 large eggs
- 2 1/2 cups (250 g) grated carrots, (from about 2-3 large carrots)
- 1 cup (100 g) crushed pecans or walnuts, divided (optional)
- 1/2 cup (60 g) sultanas or raisins, (optional)
Cream Cheese Frosting:
- 8 ounces (250 g) cream cheese, softened to room temperature
- 6 ounces (170 g) butter, softened to room temperature
- 4 cups cups powdered sugar, sifted if lumpy (plus more if needed)
- 1 teaspoon pure vanilla extract
Instructions
CARROT CAKE:
- Heat the oven to 350º F (175°C). Lightly grease two 9-inch round cake pans and line the base of each pan with parchment paper.
- Combine together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl until well combined.
- In a separate bowl whisk the oil, pineapple (or apple sauce), sugars and vanilla. Beat in eggs one at a time until well combined. Stir the dry ingredients into the wet mixture until the batter is smooth, while scraping the batter from the sides of the bowl. Fold in grated carrots, 3/4 cup of nuts and sultanas.
- Divide the batter between the prepared cake pans. Bake for 40-45 minutes, or when a toothpick inserted into the centre of each cake comes out clean.
- Let cool in pans for 30 minutes. Transfer to cooling racks peeling the paper off the base of each cake as you go. Allow to cool completely before frosting.
CREAM CHEESE FROSTING:
- In large bowl, beat together softened cream cheese and butter, scraping down sides of bowl when needed, for 2-3 minutes until smooth and creamy. (Use a hand mixer.)
- Stir in vanilla and powdered sugar, adding more sugar if needed until frosting is thick and spreadable.
- Frost cooled cake and top with remaining crushed nuts for decoration (optional).
Marcia says
We love carrot cake and I tried this recipe on the weekend and it was a hit…kids loved and could not stop eating. Moist and light cake, just perfect.
Thanks for sharing it…
Stacey says
Made this cake for my housemates 30th and it was an absolute winner! I was worried the texture would be too fluffy as I prefer a denser cake, but it was PERFECT! And so moist!
We have a very strong oven so I cooked the cake for 15 min less than recommended.
I also added one cup less of sugar and a tiny bit less butter to the icing, and everyone said it was perfect.
Thankyou for another delicious recipe !!!!!!
Sabrina says
I just made this Last week! It was delicious!! Hands down the best carrot cake I have ever had! I am also 40 weeks pregnant and was craving good Carrot cake and ended up making this and I’m Glad I did. There are no leftovers and I am tempted to make it again!
Armie says
Hi can i make this recipe in cupcakes? Thanks
Nina says
This recipe calls for 6 oz of butter. Is that a typo? Is that supposed to be 6 Tablespoons?
Orla Delaney says
Honestly this is one of the best cakes I’ve ever made, ever!!! Ive made a couple of recipes from Cafe Delites and they seriously THE BEST version of what you are looking for. I used the puréed pineapple and you couldn’t taste it but it was honestly the best carrot cake ever!! Thank you so much for the recipe and Happy Easter 🥕🐰🐣
Tala says
This is the third recipe that I use from cafedelites and I can’t tell how good they all come out. I’ve never been a fan of baking nor any good at it but with their easy to follow recipes and DELICIOUS results, you cant go wrong. Everyone that have tasted what ive made always end up asking for the recipe. Can’t wait to try out more from here.
Wilma says
Love this cake. I made a single layer using gluten free flour and white sugar substitute. It turned out nice and moist. It is a keeper!
Serra Lin says
Made this today and it turned out amazing! Thank you for sharing!
Michelle Robinson says
I have been wanting to do a carrot cake for a good while and I finally got the cake made, the cake is so unbelievably moist and fluffy and extremely tasty, my friends and family all said it was lovely and now I’ve been asked to make it again, now I know how easy it is to make I would recommend it to friends and family but they normally just get me to bake it
Chizari says
Very good recipe. Family enjoyed every bite!
Vanesa says
I made this exactly as it is and is just perfect . So moist and fuffy and full of flavors
Karina says
Thank you! Have a lovely day!
Sam says
Try my Cream Cheese Recipe-
2 (8oz) blocks Softened Cream Cheese-Philadelphia is best-
Soften by leaving on counter a few hours-
2 tsp Vanilla extract
2 cups Powdered Sugar-Confictioners Sugar-
(Best) Icing Ever!! Not too sweet not to cream cheesy!!
I been making it 25yrs!
My own recipe!
Chizari says
I did your cream cheese but added the 1/4 cup of butter from the frosting recipe. It was amazing. Thank you so much.
Faiza says
Love Love Love this recipe, it’s now my go-to recipe for carrot cake.
Louise says
Do you drain the juice from the pineapple before measuring the 1:2 cup?
Shereena Rafeeq says
Really tasty cake.. bt I didn’t get the brown colour… excellent one????
Rebekah says
Can’t wait to try this!! Timing recommendations for a Bundt pan?
Karina says
I would recommend 25-35 minutes.
Joan S. says
I can’t wait to try this cake! Could I make this cake in a 9×13 cake pan and what would you suggest for the baking time? Thank you!
Karina says
Yes, you are welcome to try it as a 9×13 cake pan. That will be great! I would recommend baking it at 350* for about 20 to 25 minutes. Hope you enjoy it!
Chizari says
Hi I used a 9×13 pan. 350 for first 20 min then added additional 10. Checked again and added about 2 minutes. I live in Northern California.
Perfectly done.
Julie says
Would this cake work out OK if I used just one 9 inch tin so that I have a taller cake with no frosting in the centre
Karina says
Yes, of course! That sounds great! Enjoy!
Joanne says
I want to thank you for the most delicious carrot cake recipe that I have ever come across. I made it for Easter, and I can’t even begin to tell you how much my family LOVED it. IT WAS FABULOUS!!!! It was absolutely by far the best carrot cake that I have ever made, or even tasted. The texture was beyond moist, and the carrot flavor so rich and delightful. A total touch of spring Thank you!
Karina says
AWE!! You are totally welcome! I am so glad that you loved it so much! Thank you so much for following along with me!
Sandra says
Thanks for this recipe, Would love to make this cake, however, would like to know if I could substitute the baking soda with baking powder. Is baking soda bicarbonate of soda ?
Thanks
Onyi says
Yes it is
Sabrina says
Can I use Sukrin (mix of erithrytol and stevia) instead of sugar?
Karina says
I haven’t tried it yet but that sounds great if you have used it before! That is a healthier route, for sure! Let me know how it turns out!
Marie says
Easy cake, tastes fantastic, I am baking them in a 12 X 18 inch deep tin and not icing as due to shortages during this dreadful time.
As I am elderly I am Self isolating but sharing with the lady who walks my dogs instead of payment. Her family loves the cake and it’s a great way to show love and thanks.
So glad I found your wonderful site. Hoping everyone stays as safe as possible. Love and best wishes to all my fellow human beings x
Carmelita says
Dear Marie,
I was searching for a carrotcake recipe and planning to make it for Mothersday. I have read you comment And yes..this is indeed a dreadful and scary time. And I think we are not of the hook yet. But hoping for the best and doing the right things to stay safe and healthy. Wishing you all the love from The Netherlands. 🙂 Carmelita
barbara says
What are sultianas
Karina says
It is a small, seedless raisin. Some people enjoy them in cakes or other recipes for an extra taste and texture. It is totally optional for you! Hope that helps and you enjoy this wonderful cake! Thanks for following along with me!