Homemade Carrot Cake Recipe

This Homemade Carrot Cake Recipe is a moist and flavorful classic, loaded with grated carrots, sweet crushed pineapple, and crunchy pecans. It’s topped with a rich and creamy cream cheese frosting that perfectly complements the spiced cake layers. Whether for a special occasion or an everyday treat, this cake delivers timeless comfort in every bite.

Why You’ll Love This Recipe

• Ultra Moist Texture: Thanks to the carrots, pineapple, and oil.

• Perfectly Spiced: Cinnamon and nutmeg give it a warm, cozy flavor.

• Easy to Make: Simple ingredients and no fancy techniques required.

• Delicious Cream Cheese Frosting: Sweet, tangy, and perfectly smooth.

• Crowd Favorite: Ideal for birthdays, holidays, or potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Carrot Cake:

• 4 large eggs

• 1¼ cups vegetable oil

• 1 cup white sugar

• 1 cup brown sugar

• 3 teaspoons vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 2 teaspoons baking powder

• 3 teaspoons ground cinnamon

• ½ teaspoon salt

• ¼ teaspoon ground nutmeg

• 3 cups grated carrots

• 1 cup crushed pineapple, drained

• 1 cup chopped pecans

Cream Cheese Frosting:

• ½ cup butter, softened

• 8 oz cream cheese, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• Extra chopped pecans for garnish (optional)

Directions

1. Preheat oven to 350°F. Lightly coat a 9×13-inch baking pan with baking spray (preferably one with flour) and set aside.

2. In a large mixing bowl, beat the eggs, vegetable oil, white sugar, brown sugar, and vanilla extract until the mixture is light in color.

3. Add the flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Mix until combined, about 2–3 minutes.

4. Stir in the grated carrots and drained pineapple until fully incorporated.

5. Fold in the chopped pecans.

6. Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cake cool completely in the pan.

8. Meanwhile, make the frosting: Beat the softened butter and cream cheese until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy.

9. Once the cake has cooled, spread the cream cheese frosting evenly over the top. Garnish with extra pecans if desired.

Servings and timing

Servings: 16
Prep time: 15 minutes
Cook time: 45 minutes
Chill time: 1 hour
Total time: 2 hours

Variations

• Layer Cake: Bake in two 9-inch round pans for a traditional layer cake look.

• Nut-Free: Omit the pecans if you have nut allergies.

• Raisin Addition: Add ½ cup raisins for extra sweetness and texture.

• Coconut Twist: Stir in ½ cup shredded coconut for tropical flair.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend suitable for baking.

Storage/Reheating

Refrigerator: Store the frosted cake in an airtight container in the fridge for up to 5 days.
Freezer: Unfrosted cake can be frozen for up to 3 months. Wrap tightly in plastic and foil. Thaw overnight before frosting.
Reheating: Serve cold or let the cake come to room temperature before serving. For a warm slice, microwave for 10–15 seconds without frosting.

FAQs

Can I use pre-shredded carrots?

It’s best to shred fresh carrots by hand or with a food processor for optimal moisture and texture.

What’s the purpose of pineapple in the cake?

Pineapple adds moisture and a subtle sweetness that enhances the flavor of the cake.

Can I make this cake ahead of time?

Yes, the cake can be made a day in advance and stored unfrosted or frosted in the fridge.

How do I know when the cake is done baking?

A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Can I use walnuts instead of pecans?

Absolutely. Walnuts are a great alternative if you prefer them or have them on hand.

Does this cake need to be refrigerated?

Yes, because of the cream cheese frosting, it should be stored in the refrigerator.

Can I bake this as cupcakes?

Yes, adjust the baking time to about 20–25 minutes and fill cupcake liners ¾ full.

What’s the best way to frost this cake?

Let the cake cool completely before frosting. Use an offset spatula for even spreading.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect the texture and moisture of the cake.

Is this recipe suitable for a layer cake?

Yes, divide the batter evenly between two round cake pans and adjust baking time accordingly.

Conclusion

This Homemade Carrot Cake is a beloved classic for good reason—moist, flavorful, and finished with a rich cream cheese frosting. Whether you’re baking it for a holiday, celebration, or simple dessert craving, this cake offers comfort and flavor in every bite. Easy to make and sure to please, it’s a timeless recipe that everyone will request again and again.