Name: Carrot Cake
Prep time: 20 min
Cook time: 30 min
Total time: PT-484538H31M46S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 ½ cups granulated sugar; 4 large eggs; 1 cup vegetable oil; 3 cups grated carrots; ¾ cup chopped walnuts; ¾ cup raisins; 8 ounces crushed pineapple, drained; 12 ounces cream cheese, softened; ½ cup unsalted butter; 1 teaspoon vanilla extract; 3 cups confectioners’ sugar (powdered sugar)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Carrot Cake is a beloved dessert that strikes a perfect balance between rich flavor and light, fluffy texture. The combination of sweet carrots, warm cinnamon, and tangy pineapple makes each bite a flavorful experience. The addition of walnuts and raisins brings extra texture and sweetness, while the cream cheese frosting adds a smooth and tangy finish. It’s a cake that’s perfect for birthdays, holidays, or whenever you crave a delicious homemade dessert.

Ingredients

Cake Batter:

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon (ground)
1 ½ cups sugar
4 large eggs
1 cup vegetable oil
3 cups carrots (grated)
¾ cup walnuts (chopped)
¾ cup raisins
8 ounces pineapple (crushed, drained)

Cream Cheese Frosting:

12 ounces cream cheese (softened at room temperature)
½ cup butter (unsalted)
1 teaspoon vanilla extract
3 cups confectioners sugar (same as icing sugar or powdered sugar)

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

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Make the Cake Batter: In a large bowl, whisk the sugar and eggs together until light and fluffy. Gradually add the vegetable oil and mix until well combined. Stir in the grated carrots, walnuts, raisins, and crushed pineapple.
Combine the Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined.
Bake the Cake: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and continue beating. Gradually add the confectioners sugar, one cup at a time, and beat until the frosting is fluffy and smooth.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of cream cheese frosting on top. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
Serve: Slice and serve the carrot cake. Enjoy!

Servings and Timing

This recipe yields approximately 12 servings. Preparation time is about 20 minutes, while baking takes around 30-35 minutes. Once cooled and frosted, the total time will be about 1.5 hours.

Variations

Add Coconut: For a tropical twist, you can add shredded coconut to the batter.
Make Cupcakes: This recipe can be used to make carrot cake cupcakes. Just bake them for 18-20 minutes at 350°F (175°C).
Different Nuts: If you don’t have walnuts, you can substitute them with pecans for a different flavor.

Storage/Reheating

Storage: Store the carrot cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting needs to be kept cold.
Reheating: If you prefer your cake slightly warm, microwave individual slices for 10-15 seconds. However, it’s best served chilled or at room temperature.

FAQs

1. Can I make this carrot cake ahead of time?

Yes, you can bake the cake layers ahead of time. Store the cooled cake layers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

2. Can I use oil instead of butter in the frosting?

The frosting is best made with butter for the desired texture and flavor, but you could try using vegetable oil in a pinch. It will likely affect the consistency, though.

3. Can I use a different type of sugar?

You can substitute the white granulated sugar with brown sugar for a deeper flavor. It may slightly affect the texture, but the taste will be delicious.

4. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to add any necessary binders, like xanthan gum, as per the instructions on your gluten-free flour package.

5. How can I prevent the cake from sticking to the pan?

Grease the pans generously and use parchment paper or a dusting of flour to ensure the cakes come out easily.

6. Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used, but it needs to be finely chopped and drained well to prevent excess moisture in the batter.

7. Can I freeze the carrot cake?

Yes, you can freeze the carrot cake layers before frosting. Wrap each layer tightly in plastic wrap and foil, and store in an airtight container. When ready to serve, thaw at room temperature before frosting and serving.

8. How can I make this cake more moist?

Ensure you’re using fresh, moist carrots and drain the pineapple well. The oil in the recipe also helps keep the cake moist.

9. Can I make this cake without eggs?

Yes, you can use an egg substitute like flax eggs or a store-bought egg replacer for a vegan option.

10. How do I store leftover frosting?

Store any leftover cream cheese frosting in an airtight container in the refrigerator for up to 5 days. You can also freeze the frosting for up to 3 months.

Conclusion

This Carrot Cake is the perfect dessert for any occasion, offering a delicious mix of sweet, spicy, and tangy flavors. With its moist texture, crunchy walnuts, and creamy cream cheese frosting, it’s a treat that will impress everyone. Whether you’re making it for a special celebration or a simple weekend treat, this carrot cake will be loved by all!

Carrot Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 1.5 hours
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

This Carrot Cake is moist, rich, and packed with flavor from sweet carrots, crushed pineapple, raisins, and walnuts. Finished with a smooth and tangy cream cheese frosting, it’s the ultimate dessert for any occasion—from holidays to birthdays or simply because you’re craving something comforting and homemade.

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
Mix wet ingredients: In a large bowl, beat sugar and eggs until light and fluffy. Gradually add oil and mix well.
Add mix-ins: Stir in grated carrots, walnuts, raisins, and crushed pineapple.
Combine: Gradually fold dry ingredients into the wet mixture just until combined.
Bake: Divide the batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make frosting: Beat cream cheese and butter until smooth. Add vanilla extract, then gradually add powdered sugar. Beat until fluffy.
Assemble: Place one cake layer on a serving plate, frost the top, then add the second layer and frost the entire cake.
Serve and enjoy!

Notes

Nut swap: Pecans can be used in place of walnuts.
Fruit variations: Add shredded coconut or omit raisins if desired.
Cupcake option: Bake as cupcakes for 18–20 minutes at the same temperature.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American