There’s something magical about a freshly baked carrot cake—warm spices, sweet carrots, and that luscious cream cheese frosting. This classic dessert is not only comforting and nostalgic, but it’s also surprisingly simple to make at home.
Whether it’s for a family gathering, a holiday dessert, or a weekend baking project, this carrot cake recipe will fill your kitchen with an irresistible aroma and your heart with joy.
Why You’ll Love This Recipe
- Moist and flavorful: The combination of grated carrots and crushed pineapple keeps the cake tender and delicious.
- Rich in spices: Cinnamon, nutmeg, and ginger create a warm, aromatic flavor.
- Customizable: Add walnuts for crunch, raisins for sweetness, or keep it simple for picky eaters.
- Perfectly paired with cream cheese frosting: Classic and irresistible!
Ingredients
You’ll need the following for the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 2 tsp vanilla extract
- 1 cup chopped walnuts (optional)
Optional Substitutions
- Use gluten-free flour for a gluten-free version.
- Swap coconut sugar for white sugar for a lower-glycemic option.
- Replace walnuts with raisins for a nut-free cake.
Step-by-Step Instructions
- Preheat the Oven
Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. - Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. - Combine the Wet Ingredients
Stir in the vegetable oil and eggs until the batter is smooth and combined. - Add the Flavor Boost
Gently fold in the grated carrots, crushed pineapple, vanilla, and walnuts (if using). - Fill the Pans and Bake
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. - Cool Completely
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack. Cool completely before frosting. - Frost and Serve
Spread your favorite cream cheese frosting generously between the layers and on top. Slice, serve, and enjoy!
Tips for the Perfect Carrot Cake
- Finely grate the carrots for a smoother texture.
- Don’t overmix the batter—stir until just combined to avoid a dense cake.
- Add a citrus twist: Mix in 1 tsp orange zest for extra brightness.
Serving & Storage
- Serve with: A cup of coffee, hot tea, or a scoop of vanilla ice cream.
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Warm it up: Microwave individual slices for 15 seconds if you like your cake slightly warm.
Nutritional Information (per serving)
- Calories: 450 kcal
- Carbs: 58g
- Protein: 5g
- Fat: 23g (5g saturated)
- Fiber: 2g
- Sugar: 38g
- Vitamin A: 5000 IU
Carrots make this cake rich in Vitamin A, great for eye health, while walnuts provide healthy fats and a bit of protein.
FAQs
Can I make this carrot cake vegan?
Yes! Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and a dairy-free cream cheese frosting.
What can I use instead of pineapple?
Unsweetened applesauce works well to keep the cake moist.
Why did my cake turn out dense?
Overmixing the batter or using too much flour can make the cake heavy. Mix just until combined.
This classic carrot cake is nostalgic, comforting, and absolutely delicious. Bake it once, and it just might become your go-to dessert for every celebration!