Homemade Carrot Cake Recipe

There’s nothing quite like the joy of baking a homemade cake from scratch—especially one as flavorful and comforting as carrot cake.

Whether you’re celebrating a birthday, hosting a special gathering, or simply treating yourself to a little indulgence, carrot cake is the perfect choice.

Its moist texture, spiced flavor, and sweet cream cheese frosting make it an all-time favorite.

Why I Love This Carrot Cake

For me, carrot cake is more than just a dessert—it’s a family tradition.

I remember my mom baking it every Easter, and the warm, spicy aroma would fill the house, making my mouth water in anticipation.

The combination of grated carrots, cinnamon, and a hint of nutmeg, along with the sweet, tangy frosting, created a cake that was both cozy and decadent.

To this day, it’s still my go-to cake for special occasions and moments when I want to make something that feels nostalgic yet elegant.

What Makes This Carrot Cake Recipe Special?

In this post, I’ll walk you through a tried-and-true carrot cake recipe that’s guaranteed to impress.

You’ll learn how to create a perfectly moist and flavorful cake, complete with a creamy cream cheese frosting.

Whether you’re a beginner baker or a seasoned pro, this guide will help you bake the ultimate carrot cake that’s as beautiful as it is delicious.

Ingredients You’ll Need

2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¾ cup (180ml) vegetable oil
4 large eggs
2 cups (200g) finely grated carrots
1 cup (120g) crushed pineapple, drained
½ cup (60g) chopped walnuts or pecans

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3-4 cups (375-500g) powdered sugar
1 teaspoon vanilla extract
Optional: 1 tablespoon lemon juice

DOWNLOAD FREE RECIPE CARD

How to Make Carrot Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt, and any other spices you choose to add. This helps ensure that the spices are evenly distributed throughout the cake.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and well-blended.

Step 4: Incorporate the Carrots and Pineapple

Add the grated carrots and crushed pineapple to the wet mixture. Stir until everything is evenly combined.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.

Step 6: Fold in the Nuts

If you’re using nuts, gently fold them into the batter for an extra layer of flavor and texture.

Step 7: Pour and Bake

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

DOWNLOAD FREE RECIPE CARD

The Perfect Cream Cheese Frosting

The classic pairing for carrot cake is a smooth, tangy cream cheese frosting.

Here’s how to make it:

In a large mixing bowl, beat together the softened cream cheese and butter until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, until fully incorporated and the frosting reaches your desired sweetness.
Stir in the vanilla extract and, if desired, a splash of lemon juice for added brightness.
Beat the frosting on high speed for a few minutes to make it light and fluffy.

Decorating Your Carrot Cake

Carrot Toppers: Use thin strips of carrot or candy carrots to decorate the top of the cake.

Nut Garnish: Sprinkle chopped walnuts or pecans around the edges or on top for a rustic finish.

Piped Designs: If you’re feeling artistic, use a piping bag to create swirls or rosettes with the cream cheese frosting.

Fresh Fruit: Add a touch of color with some fresh berries or orange zest for a visually stunning finish.

Tips for Success

Too Dense or Dry: Overmixing the batter or using too much flour can result in a dense or dry cake. Be sure to mix the batter just until the ingredients are combined and measure your flour accurately.

Sinking Center: This can happen if the cake is underbaked. Be sure to test the cake by inserting a toothpick into the center—if it comes out clean, your cake is ready.

Grating the Carrots: Always use freshly grated carrots, as pre-grated carrots are usually too dry and won’t add enough moisture to the cake.

Room Temperature: If you plan to serve the cake within a day, you can store it at room temperature in an airtight container.

Refrigeration: For longer storage, refrigerate the cake. Cream cheese frosting needs to be refrigerated, so cover the cake well to prevent it from drying out. It can last in the fridge for up to five days.

Freezing: You can freeze unfrosted carrot cake layers for up to three months. Wrap them tightly in plastic wrap and store them in an airtight container. Thaw them at room temperature before frosting and serving.

FAQs

Q: Can I make this cake without pineapple?
A: Yes! If you prefer not to use pineapple, you can leave it out. However, the pineapple adds extra moisture and a slight sweetness to the cake, so you may want to add a bit more oil or applesauce to compensate.

Q: Can I make this cake gluten-free?
A: Absolutely. You can substitute the all-purpose flour with a gluten-free baking mix that’s designed for a 1:1 swap. Just be sure to check that the other ingredients you’re using are also gluten-free.

Q: How do I prevent my cake from sticking to the pans?
A: Grease your pans well with butter or nonstick spray, then dust them with flour. Alternatively, you can line the bottoms with parchment paper for easier removal.

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers up to two days in advance and store them in the refrigerator. Frost the cake just before serving for the freshest results.

Q: Why is my frosting too runny?
A: If your frosting is too runny, it may be because the cream cheese or butter was too warm when you started. Try refrigerating the frosting for 15-20 minutes to firm it up before using.

Baking a homemade carrot cake is an act of love, whether it’s for a special occasion or a simple weekend indulgence.

This recipe is versatile, easy to follow, and sure to impress anyone lucky enough to have a slice.

Happy baking!

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