If there’s ever an excuse to bake something joyful and crowd-pleasing, it’s Carrot Cake. This classic dessert takes humble pantry staples and fresh carrots and transforms them into a wonderfully moist, spiced cake that absolutely begs for a thick swipe of cream cheese frosting. Whether you’re celebrating a big occasion or just jazzing up a cozy afternoon, Carrot Cake is a nostalgic favorite with irresistible flavor and the kind of texture that keeps you coming back for another slice.
Ingredients You’ll Need
With just a few simple but purposeful ingredients, you can achieve a carrot cake that’s fragrant, moist, and loaded with character. Each component brings a little something special to the final result—trust me, every single one matters!
- All-purpose flour: The trusty backbone of the cake, providing structure while letting all the other flavors shine through.
- Baking soda: Gives the batter the lift it needs for a lovely, tender crumb.
- Salt: Essential for balancing the sweetness and deepening the overall flavor.
- Ground cinnamon: Adds warmth and a gentle spice that’s signature to a great carrot cake.
- Ground nutmeg: Subtle but important, it lends a touch of coziness you notice in every bite.
- Vegetable oil: Keeps the cake exceptionally moist for days, and makes mixing a breeze.
- Granulated sugar: Sweetens things up while contributing to that classic soft crumb.
- Brown sugar: Brings depth, richness, and a little caramel note to the cake’s sweetness.
- Large eggs: Help bind everything together and add richness for a luxurious texture.
- Vanilla extract: Enhances all the other flavors and makes every bite more aromatic.
- Finely grated carrots: The star of the show! They make the cake extra moist and bring signature color and sweetness.
- Chopped walnuts or pecans: Add just the right amount of crunch and nutty flavor in every forkful.
- Crushed pineapple (drained): Secret ingredient alert! Pineapple brings bright flavor and extra moisture.
- Shredded coconut (optional): For an added hint of tropical sweetness and chewy texture if you’re feeling adventurous.
How to Make Carrot Cake
Step 1: Prepare Your Pans and Preheat
Begin by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish—whichever shape you’re craving. This small step ensures your Carrot Cake pops effortlessly out of the pan looking picture-perfect (and keeps cleanup easy, too!).
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, salt, cinnamon, and nutmeg. This even blending ensures those cozy spices are distributed in every morsel, and helps the batter mix smoothly later on.
Step 3: Combine the Wet Ingredients
Now, grab a large mixing bowl. Beat together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and just a little bit fluffy. This step guarantees your cake is beautifully moist and sweet, with just the right richness.
Step 4: Bring It All Together
Gradually add your dry ingredients into the wet, mixing gently until everything is just combined. Overmixing is the enemy of tender cakes, so go easy and stop as soon as no streaks of flour remain. Your Carrot Cake batter should smell like a dream at this point!
Step 5: Fold in the Good Stuff
Now for the part that makes this cake truly shine: Gently fold in the grated carrots, chopped nuts, crushed pineapple, and coconut if you’re adding it. Each bite will be packed with texture and flavor, and the carrots melt right into the crumb.
Step 6: Bake
Divide the batter evenly between your prepared pans, smoothing the tops. Pop them in the oven and bake for 35–40 minutes (18–22 minutes if you’re making cupcakes). You’ll know it’s ready when a toothpick inserted in the center comes out clean and the kitchen smells absolutely irresistible.
Step 7: Cool and Frost
After baking, let the cakes rest in their pans for 10 minutes, then gently turn them out onto a wire rack to cool completely. Once cool, slather with your favorite cream cheese frosting—because what is Carrot Cake without that classic, tangy finish?
How to Serve Carrot Cake
Garnishes
Dress up your cake with a generous scatter of toasted nuts, a little extra shredded coconut, or even a few cute marzipan carrots for a fun touch. A light dusting of cinnamon over the top or some finely grated orange zest also makes your Carrot Cake look as good as it tastes.
Side Dishes
This cake is delicious on its own, but you can make it feel extra-special by serving slices alongside fresh berries, a scoop of vanilla ice cream, or a dollop of whipped cream. For a springtime brunch, try it with crisp apple or pear slices on the side—simple and elegant!
Creative Ways to Present
Feeling fancy? Layer your Carrot Cake with extra-thick frosting and decorate with edible flowers for a stunning centerpiece. Small cupcakes or loaf-style slices are fantastic for picnics. If you’re entertaining, try cutting the cake into little squares and serving them as easy-to-eat bites on a platter.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps beautifully covered in the refrigerator for up to five days. The flavors deepen as it sits—and some say Carrot Cake is even better on day two! Just be sure to store it airtight so it stays perfectly moist.
Freezing
This recipe freezes like a dream. Wrap individual slices tightly or secure the whole unfrosted cake with plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge before serving, and frost once completely defrosted if you’ve held off on frosting until now.
Reheating
To gently bring a cold slice back to room temperature, let it sit out for about 30 minutes before serving. If you prefer it slightly warm, a quick 10-second zap in the microwave works wonders—just don’t overdo it or the frosting will melt.
FAQs
Can I make Carrot Cake ahead of time?
Absolutely! In fact, letting it rest in the refrigerator overnight deepens the flavor and makes it even more moist. Just bake, cool, and frost as usual, then cover well before chilling.
Do I have to use coconut or pineapple?
No worries if those aren’t your favorites! Both add extra moisture and a subtle sweetness, but the Carrot Cake will still be delicious without them. Simply omit one or both, or substitute with raisins if you like.
Can I use a different size pan?
Definitely. You can use two 9-inch rounds, a 9×13-inch baking dish, or turn this batter into cupcakes or loaves. Just watch your bake time—cupcakes bake faster, so check at 18–22 minutes.
How do I know when it’s done baking?
Your cake is done when a toothpick inserted into the center comes out clean, and the tops are golden and spring back lightly when touched. Avoid overbaking to ensure ultimate moisture!
What kind of frosting works best?
Classic cream cheese frosting is a beloved match for Carrot Cake, but you can get creative with whipped mascarpone, vanilla buttercream, or even a light citrus glaze if you want something a little less rich.
Final Thoughts
There’s just something timeless and heartwarming about sharing a homemade Carrot Cake with folks you love. Give this recipe a try and see how quickly it wins over everyone at the table—you might just find it becomes your new signature treat!
Print
Carrot Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the classic flavors of a moist and flavorful carrot cake. This homemade recipe features a perfect blend of spices, grated carrots, nuts, and pineapple, topped with a luscious cream cheese frosting.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 3 cups finely grated carrots
- 1 cup chopped walnuts or pecans
- 1 cup crushed pineapple (drained)
- ½ cup shredded coconut (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a large bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Blend Batter: Gradually add dry ingredients to wet ingredients; mix until just combined. Fold in carrots, nuts, pineapple, and coconut (if using).
- Bake: Divide batter between pans, smooth tops. Bake for 35–40 minutes until a toothpick comes out clean. Cool for 10 minutes in pans, then transfer to a wire rack to cool completely.
- Frost: Frost with cream cheese frosting once cooled.
Notes
- For best flavor, make the cake a day ahead and store covered in the refrigerator.
- You can also bake this as cupcakes—adjust bake time to 18–22 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 36 g
- Sodium: 310 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
