Name: Carrot Cake
Prep time: 20 min
Cook time: PT-488711H16M
Total time: 1 h 10 min
Cuisine: American
Ingredients: For the Cake: 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 2 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger (optional); ½ tsp salt; ¾ cup brown sugar; ¾ cup granulated sugar; 3 large eggs; ¾ cup vegetable oil or melted butter; 2 tsp vanilla extract; 2 cups finely grated carrots; ½ cup crushed pineapple (optional); ½ cup chopped walnuts or pecans (optional); ½ cup raisins or shredded coconut (optional); For the Cream Cheese Frosting: 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 3–4 cups powdered sugar; 1 tsp vanilla extract; A pinch of salt

Why You’ll Love This Recipe

This carrot cake is incredibly moist, perfectly spiced, and loaded with flavor. It’s easy to make and pairs beautifully with a tangy cream cheese frosting. Whether you enjoy it as a layered cake, a sheet cake, or cupcakes, it’s a crowd-pleaser every time. With optional mix-ins like nuts, raisins, or pineapple, you can customize it to your taste.

Ingredients

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

For the Cake:

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground ginger (optional)
Salt
Brown sugar
Granulated sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Finely grated carrots
Crushed pineapple (optional, for extra moisture)
Chopped walnuts or pecans (optional)
Raisins or shredded coconut (optional)

For the Cream Cheese Frosting:

Cream cheese, softened
Unsalted butter, softened
Powdered sugar
Vanilla extract
A pinch of salt

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or a 9×13-inch pan.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
In another bowl, whisk together brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
Stir in the grated carrots and mix well. Add pineapple, nuts, raisins, or coconut if using.
Gradually add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes (for round pans) or 40–45 minutes (for a 9×13-inch pan), or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and beat until fluffy.
Once the cake is fully cooled, frost and decorate as desired.

Servings and timing

This recipe serves 12 to 14 people. Total time is about 1 hour and 10 minutes, including 20 minutes of prep and 35–45 minutes of baking.

Variations

Layered Cake: Bake in three 6-inch pans or two 9-inch pans for a beautiful layer cake.
Cupcakes: Bake in a muffin tin for 20–22 minutes to make about 24 cupcakes.
Vegan Version: Use flax eggs, plant-based milk, and dairy-free frosting alternatives.
Gluten-Free: Substitute a gluten-free 1:1 flour blend.
Low Sugar: Reduce sugar or use coconut sugar for a less sweet version.

Storage/Reheating

Store the frosted carrot cake in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving for best texture. To freeze, wrap individual slices or the whole (unfrosted) cake in plastic and foil. Freeze for up to 2 months and thaw overnight in the refrigerator.

FAQs

Can I make carrot cake ahead of time?

Yes, it actually tastes better the next day. Store covered in the fridge and frost before serving if desired.

Do I need to peel the carrots?

Yes, peeling the carrots helps remove bitterness and ensures a softer texture when grated.

Can I use pre-shredded carrots?

Freshly grated carrots are best for moisture and texture. Pre-shredded carrots are often too dry and thick.

Is the pineapple necessary?

No, it’s optional, but it adds extra moisture and a hint of sweetness.

Can I leave out the nuts or raisins?

Absolutely. The mix-ins are completely optional and can be customized.

What kind of oil is best?

Neutral oils like vegetable or canola oil work best. You can also use melted coconut oil.

Can I make this cake without frosting?

Yes, it’s still delicious unfrosted or with a dusting of powdered sugar.

Can I double the recipe for a larger cake?

Yes, just adjust the pan size and baking time accordingly.

How do I keep my cake from sticking to the pan?

Grease and flour the pans well, or use parchment paper rounds for easy removal.

Can I use this recipe for a bundt cake?

Yes, but increase the baking time to 50–60 minutes and test for doneness with a skewer.

Conclusion

Carrot Cake is a timeless dessert that combines warm spices, sweet carrots, and rich frosting into one unforgettable treat. Moist, flavorful, and endlessly customizable, it’s perfect for everything from birthdays to holiday dinners. Whether served as a classic layer cake or in cupcake form, it’s a recipe that never goes out of style.