Let me tell you a little secret. When I worked in the bakery department at The Cheesecake Factory (back when the uniform was a sadistic white pants, white shirt and white apron), my favorite thing on the mind bogglingly large menu was the carrot cake. This cake was a behemoth with thick layers of the richest cream cheese frosting and even thicker layers of cake. I would take a slice home more nights a week than I care to admit, and sneak bites on my bus ride home. This was enough of a habit that now every carrot cake recipe makes me think of rainy late night bus rides in Seattle.
My love of carrot cake runs deep, not just in me, but in my whole family. My parent’s had a WEDDING carrot cake in 1979. Not to brag but yea, I’m bragging on their behalf.
So here’s my best and my favorite carrot cake. Three layers. Yes to pineapple. Yes to raisins. No to coconut. Yes to walnuts. No to pecans. But listen – carrot cake is very personal and I leave enough room in this recipe for your preferences.
And if you’re in the mood for Carrot Cake but don’t want to turn on the oven, this No-Bake Carrot Cake is made with graham crackers, sweetened condensed milk, and whipped cream. The graham crackers soften to actual cake – it’s a wonder!
Here’s what you’ll need for this carrot cake recipe:
• grated carrots – and don’t go buying the pre-grated carrots at the grocery store. Whole carrots, peeled and grated on the large side of a box grater will lend the most flavor and moisture.
• ground cinnamon, ground ginger, and ground nutmeg to balance the sweetness of the carrots with spices.
• 4 large eggs
• I use vegetable oil over butter for my carrot cake because I love the moisture and tenderness it adds to the cake. If you insist on butter – that’s totally fine! Just melt it and cool it slightly before adding to the wet ingredients.
• all purpose flour
• kosher salt
• baking powder and baking soda
• walnuts or pecans – choose whatever nut you prefer, or no nuts at all. I’m Team Walnut.
• raisins – polarizing but they have my vote.
• vanilla extract
• crushed pineapple – but no one is twisting your arm, it’s optional but encouraged.
• powdered sugar
• cream cheese
First, grab a large bowl and whisk together the dry ingredients (saving the sugars for the wet ingredients).
This might feel like an extra clunky dish in the sink, but whisking the dry ingredients will ensure that the important stuff (baking soda, salt, and spices) are evenly distributed through the flour. A little extra insurance when we mix the dry ingredients with the wet ingredients.
Continue with the other half of the batter – the wet ingredients.
Whisk together sugars, eggs, oil, and vanilla extract until well combined.
Next we’ll add shredded carrots and pineapple and all the flavor that comes with them.
Ditch the whisk for a rubber spatula and fold the wet ingredients into the flour mixture until a smooth (well there will still be carrot and pineapple bits) batter forms.
Carrot cake is very person. Feel free to add or subtract to your taste!
Add-ins + extras for this carrot cake recipe:
• chopped walnuts
• plump purple or golden raisins
• chopped pecans
• dried cranberries
• sweetened or unsweetened shredded coconut
Prepping the cake pans is key to this carrot cake recipe. Grease each cake pan with vegetable shortening or nonstick baking spray. Line each pan with a 9-inch circle of parchment paper and lightly grease the parchment paper as well. The extra step of lining the pans with parchment paper will ensure that the sticky cake bottoms will come out of the cake pan cleanly after baked.
Divide the batter between three 9 inch round cake pans.
Place in the upper third and center of the oven to bake.
You could also turn this cake batter into two dozen carrot cake cupcakes.
While the cakes bake, make the cream cheese frosting.
Sift powdered sugar if you suspect the sugar may be a bit old or extra clumpy.
In a large bowl whip the softened cream cheese on its own to ensure its soft and pliable. Add the softened butter and whip until smooth and well combined. Add a pinch of salt, the powdered sugar, and vanilla extract and beat until completely combined. The icing will feel stretchy.
When the cakes appear baked through, test with toothpick in the center of the cake. The toothpick may come out with a few moist crumbs but not wet cake batter. Remove the cakes from the oven and allow to cool in the pan until they’re just warm to the touch, about 10 -15 minutes. Invert onto a wire rack to cool completely.
My Tips for Freezing Carrot Cake Layers After Baking:
• wrap the cake rounds in plastic wrap while they’re warm to the touch out of the cake pans. This will lock the moisture into the cake.
• double wrap the cakes or single wrap + seal in a freezer safe bag if you’re going to freeze the cake for more than a week.
• freeze the cakes resting on a sheet pan to ensure they are frozen completely level.
• freeze for up to 3 weeks to ensure the cakes still taste fresh.
• frost the cake layers while frozen and allow the cake to thaw in the refrigerator overnight!
To assemble the cake, place one cake layer, top side down on a cake plate or wooden board. Top with about 3/4 cup cream cheese frosting.
Add additional layers with more cream cheese frosting.
Here’s how to frost a cake if you’d like a step-by-step!
Frost the sides of the cake layers with a very thin, transparent layer of cream cheese frosting.
If you’d like to complete the cake with a more opaque finish here’s a trick: TWO COATS!
Place the cake, with its thin layer of frosting, in the refrigerator for 20 minutes. Remove it from the fridge and add the second layer of frosting. It will be much easier to frost on top of the first layer of frosting if it is chilled and locked in place.
Top with walnuts or sprinkles, pineapple or raisins – whatever suits you!
This carrot cake guarantees a mega amount of flavor, a moist crumb, and tangy sweet cream cheese frosting. There’s a lot going on but that’s what we want from best carrot cake! Every bite is chocked full of carrots, pineapple, and spice cake. If there’s a birthday to be had it’s either THIS RIGHT HERE or Everybody’s Chocolate Birthday Cake. This carrot cake definitely get added to the list of My 12 Best Birthday Cake Recipes.
Here’s 5 Tips To Making The Best Cream Cheese Frosting which you might find helpful!
Leave any questions below and please rate the recipe if you’ve tried it! Happy Baking, friends!
Print
The Perfect Carrot Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 54 minutes - 1 hour
- Yield: 1 9-inch cake 1x
- Category: dessert, cake, birthday
- Cuisine: dessert
Ingredients
For the Cake:
- 3 cups (375 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon fresh grated nutmeg
- 4 large eggs
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) lightly packed light brown sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup drained crushed pineapple
- 2 cups (260 grams) finely grated peeled carrots
Optional:
- 1/4 cup raisins
- 1/2 cup finely chopped walnuts
- 1/2 cup sweetened shredded coconut
For the Frosting:
- 2 blocks (16 ounces) cream cheese, very well softened
- 1/2 cup unsalted butter, softened
- Pinch of kosher salt
- 4 cups (480 grams) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease three 9-inch round cake pans with butter, vegetable shortening, or nonstick baking spray. Line the bottom of the pans with a parchment paper round for extra security the cake will come out of the pan after it’s baked. Lightly grease the paper too.
- In a large bowl whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
- In a medium bowl, whisk the eggs to combine. Add the sugars and whisk to thick. Carefully whisk in the oil and vanilla followed by the pineapple and carrots.
- Add the wet ingredients all at once to the dry ingredients and use a rubber spatula to fold together until well incorporated. Add any of the optional ingredients you’d like like raisins, walnuts, and coconut.
- Divide between the pans and bake until cooked through, 22-24 minutes. You’ll know the cake is done when a toothpick inserted in the center comes out with moist crumbs not wet batter. Allow to rest in the pan until the pans are cool enough to handle, about 15 minutes. Invert onto wire racks to cool completely.
- While the cakes cool, make the frosting. In the bowl of a stand mixer or in a large bowl with electric hand beaters, beat cream cheese around the bowl to soften and smooth. Add the softened butter and beat the two until well incorporated. Add the salt, powdered sugar and vanilla extract and beat to smooth and thick.
- To assemble the cake, use a serrated knife to cut a thing layer off the top of any uneven cake layers. This may not be necessary. Place the first cake layer on a serving platter, cake stand, or round cardboard top side down. Top with a thick layer of frosting. Repeat with the remaining one or two layers of cake. Spread remaining frosting across the sides. Refrigerate the cake for 20 minutes to allow the frosting to chill before frosting again to completely cover the sides if you’d like. Refrigerate the cake for an hour before serving. Cake is best served cold.
- Store any leftovers wrapped in the refrigerator for up to 5 days.
Notes
This cake batter can also be baked in a 9×13-inch cake pan for 30-36 minutes.*
This cake batter can also be baked in a 12-cup bundt pan for 50-60 minutes (maybe more). *
When experimenting with different baking pans, don’t fill the batter more than 3/4 of the way up the pan, leaving room for the cake to rise without it spilling over the sides during baking.
Photos with Jon Melendez!
41 Responses
Wow! Lotsa comments on these recipes (or is it on just the carrot cake recipe?).
This is what I love about your blog, “and don’t go buying the pre-grated carrots at the grocery store.”
Horribly dry and awkwardly crumbly despite following recipe exactly to the letter. Should have read other recipes first to see that this one calls for an extra cup of flour and far less carrot than most highly rated carrot cakes. Extremely disappointing.
Your carrot cake looks fabulous! I’m looking for one to try and I like your ingredients, except the pineapple. If I omit the pineapple, will it make the cake drier? If so, could I possibly add something to increase the moisture? I’ve seen buttermilk added to some recipes or applesauce. I’d prefer something other than more oil.
Thanks for sharing this useful information.
I love this recipe! I just made it for a party and it was such a hit. The flavor of the cake was perfectly balanced, with the sweet carrots, and I added some cinnamon, and they are blending together wonderfully. I especially loved adding the chopped pecans on top, as they added a touch of tartness that complimented the sweetness of the cake beautifully. Everyone who tried it said they’d never tasted a better carrot cake before!
When my batter was mixed it seemed dry for a cake batter. When I served it, the cake was dry. Not moist at all. Disappointed.
My husband requested carrot cake for his birthday after tasting the one I made for my best friend’s 40th and absolutely loved it. I have used this recipe 4 times now and each time it gets more positive remarks. My only change was I changed cranberries for chopped dates and soaked them in with the crushed pineapple. I added the coconut but omitted the pecans, choosing to decorate the frosting with pecans instead.
I didn’t think I liked carrot cake until I tried this recipe, It is lush. Thank you so much for bringing this recipe into my life. :-)
I wish this came out moist than it did. I measured all ingredients exactly, even baked it only 22 minutes rather than the full amount, as my toothpick came out clean. Any suggestions as to why on the dry dide?
This is the best carrot cake recipe I have made. Didn’t change a thing. Even added pineapple, walnuts and pecans. Perfection ?
This is the best carrot cake I’ve ever made. Moist and perfect balance of flavours. I followed the recipe to a ‘T’ and none of us found it too sweet. Will definitely make this again!
Totally delicious! I made this as cupcakes. I’m over the moon with how easy it was to make and how delicious it tastes. The icing is excellent, too; it’s not overwhelming. Super excited to serve these tomorrow! Hooray— and thank you, Joy!!!
How many cupcakes will this recipe make?
This sounds amazing and perfect for celebrating Easter! I live at a pretty high altitude and was wondering if you suggest I adjust the recipe?
So sorry for the late reply, but I’m going to link you to King Arthur flour’s adjustment rules for high altitude baking. It has the most comprehensive guide! I’ll link it for you here
Can you add pumpkin purée to this if so will I need to add anything else extra?
Tell me more about why you want to add pumpkin puree? Would it replace some other ingredient or be an addition?
will using 1 C of sugar and 1 C of brown sugar make it less sweet. I have a very similar recipe and it calls for 2 Cups of Sugar. Wondering how to adjust it so not so sweet.
Put in less sugar, it won’t affect the consistency or anything, just reduce your sugar. You can likely easily omit 1/2 cup, maybe more
This recipe looks really good – mostly because it reminds me of the carrot cake my Aunt Frances made, but also it’s similar to a famous recipe in Los Angeles: The Getty Villa Carrot Cake, served in their tea room. It’s kind of a sweet story that shows how old carrot cakes are:
https://blogs.getty.edu/iris/mrs-garretts-carrot-cake-a-slice-of-getty-villa-history/
Made this during our boston snow storm this weekend! Such a yummy treat!! Didn’t have raisins or walnuts but tossed the rest of it in there! I loved the spice combo. Will absolutely be making this again. Joy strikes again!!
Put in less sugar, it won’t affect the consistency or anything, just reduce your sugar. You can likely easily omit 1/2 cup, maybe more.
Another perfect cake from Joy! I made half a recipe and baked in a quarter sheet pan. There‘s only two of us and we tend to like “smaller” portions for desserts. This baked up like the Texas Sheet Cake-about an inch or so tall. I added everything: pineapple, walnuts, golden raisins and coconut because we like it all. I did omit the nutmeg (not so much a fan) but really enjoyed the addition of the ginger along with the cinnamon. Cake is tender and moist. Didn’t use quite all a half recipe of the frosting. Absolutely love this cake!!!!
I have been using your carrot cake cupcakes recipe for years and it always turns out fantastic.
I add powdered ginger and lemon zest to the frosting for extra kick. Always gets good reviews
That sounds fantastic!
This looks delicious but I need clarification on the cream cheese amount. It says two blocks (16 ounces). Is that 32 ounces total or 16 total? I normally don’t buy cream cheese so I want to make sure I get the correct amount. Thanks!
That’s 16 ounces total Codie!
how can this be made gluten free?
I’m really not into raisins, but I’ll just forget them!
Hi Joy, this looks so tasty! What kind of changes would you recommend if I wanted to make this into cupcakes? Thank you!
Could this bake in a bundt pan? I do not have any icing/decorating skills so bundt is my go-to cheat for making it look fancy.
Hi there! Sorry for the delayed response. Yes, you could bake this in a bundt pan. I would grease then flour the bundt pan to ensure it comes out cleanly and test with a toothpick or cake tester to make sure the middle is done before taking it out. Have fun been’ fancy! – xo
Just saw your tip on adding flour after greasing the Bundt cake pan, which I didn’t do. I’m nervous that it will break apart as I’m trying to remove it. Any other advice to ensure the cake comes out ok?
This cake is my favorite. Look at that thing of beauty. Yes to raisins, pineapple and walnuts! My recipe calls for lots of cinnamon, so I’m looking forward to the addition of ginger and nutmeg. Fun fact, when my daughter celebrated her 14th birthday, she requested her favorite carrot cake. At the party, surrounded by her group of girlfriends, they eagerly dived into her carrot cake only exclaim, “Wait, there’s real carrots in carrot cake?” My daughter and I still chuckle about that.
Thank you for this recipe for carrot cake. It certainly is unique with all the extra ingredients which make it a super healthy indulgence. I have been wanting to make a carrot cake lately but didn’t get around to doing so. I actually like the carrot cake with the cream cheese frosting. It really works well together.
Hi Joy, could I cut recipe in half and bake in two 8” pans? Wouldn’t be as tall but that doesn’t make a difference to me. I don’t have 3 pans. Recipe sounds delicious. Thank you! I see you in both your mom and dad. Beautiful.
Hi Noreen. You could cut the recipe in half and bake in 8-inch pans. It won’t be quite as tall as this big boy but still impressive and delicious!
I loved the comments about your dear parents! My husband and I were also married in 1979 and our gorgeous 3tier wedding cake was an organic carrot cake with cream cheese icing. It was from a small bakery in Bloomington, Indiana. Thanks for bringing back those memories! I will use your recipe for our anniversary cake this year. Thank you, Joy!
Was it from the Tao restaurant? Born and raised in Bloomington. Their bakery was the best!
It was from the Earth Kitchen on Kirkwood. I loved the Tao, too!
Both long gone, sadly.
I’m pregnant and teared up a little because “I don’t want raisins in my carrot cake.” Only week 6, this is gonna be a cake walk (bun intended). Please do enjoy your raisins. <3
You really can just pass on the raisins. It’ll all be great! :)