Classic Carrot Cake with Cream Cheese Frosting

This carrot cake recipe delivers a moist, soft crumb made with freshly grated carrots, crushed pineapple, warm spices, and a rich cream cheese frosting. Baked as a layered cake, it’s a popular choice for birthdays, holidays, and special occasions. With simple ingredients and reliable results, this homemade carrot cake offers balanced sweetness, classic flavor, and a tender texture that keeps well for make-ahead desserts and family gatherings.

Ingredients

Carrot Cake

• 1½ cups granulated sugar (300 g)
• ⅔ cup light brown sugar, firmly packed (147 g)
• 1 cup vegetable or canola oil (198 g)
• ½ cup buttermilk (114 g)
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• ½ cup crushed pineapple, well drained (128 g)
• 2¼ cups all-purpose flour (281 g)
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 2½ cups finely grated carrots (about 3–4 large carrots)
• 1 cup chopped pecans (optional)
• 1 cup golden raisins (optional)

Cream Cheese Frosting

• 16 oz cream cheese, softened (454 g)
• ¾ cup butter, softened (170 g)
• 2 teaspoons vanilla extract
• 4–5 cups powdered sugar (480–600 g)

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Instructions

1. Preheat the oven to 350°F (180°C). Lightly grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, beat eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and crushed pineapple until smooth and well combined.
3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
4. Add the dry ingredients to the wet mixture and mix just until combined.
5. Gently fold in grated carrots, pecans, and raisins until evenly distributed.
6. Divide batter evenly between prepared pans. Bake on the center rack for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool cakes in pans for 10–15 minutes, then turn out onto wire racks to cool completely.

Frosting
8. Beat cream cheese and butter together until smooth and creamy. Add vanilla, then gradually mix in powdered sugar until the frosting reaches the desired consistency. Beat for several minutes until light and fluffy.

Assemble
9. Place one cake layer on a serving plate. Spread about ½ cup frosting evenly over the top. Repeat with remaining layers. Frost the sides of the cake and decorate with chopped pecans if desired.
10. Refrigerate for 30 minutes before slicing and serving.

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Tips

• Grate carrots finely for a softer, more even crumb.
• Drain crushed pineapple well to avoid excess moisture.
• Chill the cake slightly before frosting for cleaner layers.

Variations and Substitutions

• Replace pecans with walnuts or omit nuts entirely.
• Swap raisins for shredded coconut or dried cranberries.
• Use Greek yogurt instead of buttermilk if needed.

FAQs

Can this carrot cake be made ahead of time?
Yes, the cake layers can be baked a day in advance and stored covered at room temperature or refrigerated.

How should leftovers be stored?
Store covered in the refrigerator for up to 4 days.

Can I bake this as a sheet cake?
Yes, bake in a 9×13-inch pan and adjust baking time to about 40–45 minutes.

Serving Suggestions

• Serve slightly chilled or at room temperature.
• Pair with coffee or tea for dessert or afternoon snack.
• Add a light dusting of cinnamon on top before serving.

Why You’ll Love This Recipe

• Moist texture from oil, pineapple, and carrots
• Balanced spice flavor with a soft crumb
• Smooth, classic cream cheese frosting
• Perfect for celebrations, holidays, and family gatherings