Classic Carrot Cake

I’m excited to share another family recipe with you. My mom didn’t bake often, but when she did, she had a few go to recipes and this carrot cake was one of them. This recipe made me fall in love with carrot cake in the first place. It is moist, well spiced, and topped with a tangy cream cheese frosting.

This homemade cake recipe is made completely from scratch, but it is still simple enough for any home baker. There are no fancy techniques here. You simply mix, bake, and frost. Freshly grated carrots add natural sweetness and moisture, while warm spices give the cake its classic flavor.

I have made this cake for Easter in the spring, fall gatherings, and birthday celebrations, and it is always a favorite. It is one of those reliable recipes I come back to again and again.

Carrot Cake Recipe Notes

Below you will find tips and tricks to help achieve the best results possible!

What Does Carrot Cake Taste Like?

To me, carrot cake has a rich warmly spiced flavor with a soft, moist crumb. The carrots add natural sweetness without making the cake taste overly sweet. Cinnamon and other warm spices give it that classic, cozy flavor I always expect from carrot cake.

Why Fresh Carrots Are Best for Carrot Cake

When I make carrot cake, I always use freshly grated carrots instead of the pre shredded ones from the store. Bagged carrots are usually thicker and much drier since they are processed for a longer shelf life. Because of that, they do not soften as well in the batter and can lead to a drier cake.

Freshly grated carrots release moisture as the cake bakes, which helps keep the crumb soft and tender. They also have better flavor. Pre packaged carrots can taste a little bland or dull, while freshly grated carrots keep their natural sweetness. Taking a few extra minutes to grate your own carrots really does make a difference.

How to Measure Shredded Carrots

Carrots are the key ingredient in this recipe, but measuring them can feel a little tricky. This recipe calls for three cups of shredded carrots, but the amount can vary depending on how tightly they are packed.

For the most accuracy, I recommend weighing them. I aim for about 120 to 130 grams per cup, which comes out to roughly 360 to 390 grams total. This recipe is forgiving though, so being slightly under is not a problem. I would avoid going over 400 grams, since too many carrots can add excess moisture.

If you do not want to weigh them, the easiest option is to shred a one pound bag of carrots and use the whole thing. That amount works well and keeps the cake moist without making it wet.

Since shredding carrots can take some time, I often prep them a day ahead and store them in an airtight bag in the refrigerator so they are ready to go.

The Trick to a Moist Carrot Cake

There are a few things I always focus on when I want a moist carrot cake.

Freshly grated carrots are the most important. They release moisture as the cake bakes and help keep the crumb soft.

Oil based cakes also stay moist longer than butter based cakes. Using vegetable or canola oil helps the cake stay tender without drying out. The crushed pineapple adds even more moisture and a touch of sweetness.

I also avoid overmixing the batter. I stir just until everything is combined, which keeps the texture soft instead of dense.

Baking temperature matters too. Baking at 325 degrees helps the cake bake evenly without drying out the edges. I start checking it a little early since every oven is different.

Finally, I always let the cake cool completely before frosting. Frosting a warm cake can cause the frosting to melt, which affects both the texture and appearance.

Ingredients

Carrots – As mentioned earlier, I always grate the carrots myself. Pre-shredded carrots from the store are usually too dry and do not blend as well into the batter. Peeling the carrots first makes a noticeable difference in texture.

Pineapple – I use drained crushed pineapple for this cake. Pineapple chunks are too large and can create uneven texture. Make sure to drain the pineapple well so the cake does not become too wet.

Nuts (optional) – Nuts are optional, but I like adding walnuts for extra flavor and crunch. Pecans work just as well. Toasting the nuts before folding them into the batter brings out a deeper flavor.

Raisins (optional) – If I add raisins, I use dried seedless ones. For softer, plumper raisins, I soak them in warm water for 10 minutes before adding them to the batter so they do not pull moisture from the cake. I personally do not love raisins in my carrot cake, but I know many people do, so I like to include this option for anyone who enjoys them.

Cream cheese – For the frosting, I always use full fat cream cheese. Let it come to room temperature so the frosting turns out smooth and lump-free. I do not use spreadable cream cheese in a tub. Blocks work best.

Butter – Both salted and unsalted butter work. I make sure it is softened to room temperature so it blends smoothly with the cream cheese and creates the perfect frosting texture.

Powdered sugar – Also called confectioners’ sugar, powdered sugar gives the frosting the right consistency. I use four cups, which is about 480 grams. A one pound box works too, even if it weighs slightly less. Either way, the frosting comes out just fine.

Salt – I never skip a pinch of salt in the frosting. If you are using salted butter, a small additional pinch is still okay. I usually taste the frosting and adjust the salt as needed to make sure the sweetness is balanced.

Vanilla extract – I use pure vanilla extract when I can. It adds a warm, sweet flavor that enhances the cream cheese frosting without overpowering it.

Supplies Needed

Food processor with a shredding blade or a box grater – I like to use a food processor to save time, but a box grater works just as well if you prefer.

Large mixing bowl – A big bowl gives you plenty of space to mix the batter without spilling.

Hand mixer (cake batter) – I usually use a hand mixer to make combining the ingredients easier and faster.

Stand mixer (frosting) – A stand mixer works great for the frosting, but a hand mixer does the job too.

Cake pans and parchment paper – I always line my cake pans with parchment to make sure the cakes come out cleanly.

Cake stand or large plate – This is optional, but I like having a stand or plate to display the finished cake.

Miscellaneous utensils such as spatulas, measuring cups (or a food scale), etc. – These are the basics that make baking smoother and help with accurate measurements.

Tips and Tricks

Drain pineapple well: I always make sure to drain crushed pineapple thoroughly. I like to press it down with a spoon to get out as much juice as possible. Too much liquid can make the cake too wet and affect the batter’s consistency.

Don’t overmix the batter: Once the wet ingredients are added to the dry, I stir only until everything is combined. Overmixing can make the cake dense or tough instead of soft and tender.

Use Bake Even strips: I have started using Bake Even Strips from Wilton and they really help. They allow the cakes to bake evenly with a flat top instead of doming. They also prevent the edges from over-browning. If you bake cakes often, these are worth trying.

Use room temperature ingredients for the frosting: I always let the butter and cream cheese come to room temperature before mixing. Cold ingredients can create a gritty or clumpy frosting, so softening them first makes it smooth and easy to spread.

Adjust frosting consistency: If the frosting is too thick, I add a teaspoon of milk or cream at a time until it spreads easily. If it is too thin, I add more powdered sugar until it is the right consistency.

Make it ahead: I actually find this carrot cake tastes even better the next day. Letting it sit allows the flavors to meld, and the cake stays moist. I store it in the fridge and bring it to room temperature before serving for the best texture and flavor.

Variations

I will always choose the classic carrot cake recipe with nuts but no raisins. That is how I prefer my cake, but here are some variations if you want to mix things up!

Pineapple coconut carrot cake: I like adding about 1/2 cup of shredded coconut to the batter along with the pineapple for a tropical twist. The coconut adds texture and complements the carrots’ natural sweetness. You could also try a coconut-flavored cream cheese frosting for extra flavor.

Carrot cake with maple cream cheese frosting: –I like to mix 1/4 cup of pure maple syrup into the frosting in place of 1/4 cup of the powdered sugar. The subtle maple flavor pairs wonderfully with the warm spices in the cake. For an extra maple kick, I sometimes also add 1/2 teaspoon of maple extract to the batter.

Spiced carrot cake with ginger: I like adding a little fresh or ground ginger when I want more spice. Ginger adds a unique zing that works well with the cinnamon and nutmeg in the cake. A little goes a long way, so I always start small and adjust to taste. I add 1/2 teaspoon of ground ginger or about 1 teaspoon of finely grated fresh ginger when I want more spice.

Classic Carrot Cake FAQs

Can I Make This Recipe Ahead Of Time?

Yes! I actually think this cake tastes even better the next day. I bake it a day ahead and store it in the fridge. Bring it to room temperature before serving for the best texture and flavor.

Can I Freeze Carrot Cake?

Absolutely. I usually wrap the cooled, unfrosted cake layers tightly in plastic wrap and then foil, and they keep in the freezer for up to 2 months. You can frost the layers while they are still frozen, or let them sit at room temperature for a few minutes before frosting to make it easier.

I also like to freeze individual slices for a quick treat. I place the slices on a tray to freeze them individually, then wrap them well and store them in a container or freezer bag. That way, you can pull out a slice whenever a sweet tooth strikes.

Classic Carrot Cake

I love making this classic carrot cake because it’s perfectly spiced and topped with rich cream cheese frosting. It’s easy to whip up and always disappears fast. A dessert that never fails to impress friends and family.

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Prep Time1 hour hour

Cook Time1 hour hour

Total Time2 hours hours

Ingredients

  

Cake

• 3 cups finely shredded carrots | 1 pound bag of carrots *see notes above on how to measure carrots
• 2 cups all purpose flour | 240g
• 2 cups granulated sugar | 400g
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup vegetable oil | 215g
• 14 ounce can of crushed pineapple drained | ~205g
• 4 eggs
• 3/4 cup total nuts and/or raisins (optional)

Frosting

• 8 ounce cream cheese | softened to room temperature (1 block, 226g)
• 1/2 cup butter | softened to room temperature (1 stick, 113g)
• 2 teaspoons vanilla extract
• 4 cups powdered sugar | 480g
• Pinch of salt

Instructions

Shred Carrots

• Peel and shred carrots: Start by peeling the carrots, then shred them using a food processor with a shredding blade for quick and easy prep. If you don’t have a food processor, a box grater works just as well, although it takes a little more effort
  3 cups finely shredded carrots | 1 pound bag of carrots

Bake the Cake Layers

• Prepare the cake pans: Line the bottoms of three 8-inch or two 9-inch round cake pans with parchment paper and grease the sides. If you don’t have parchment paper, grease the entire pan with non-stick spray or butter to prevent sticking.
• Turn on the oven: Preheat the oven to 325°F.
• Toast your nuts (if using): If you plan on adding nuts to your cake, toast them first before making the batter. Allow the nuts to cool before incorporating them into the cake. Toasting brings out the flavor and enhances the texture.
  3/4 cup total nuts and/or raisins (optional)
• Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  2 cups all purpose flour | 240g

  2 cups granulated sugar | 400g

  1 teaspoon baking powder

  1 teaspoon baking soda

  1 teaspoon salt

  1 teaspoon cinnamon
• Add wet ingredients: Mix in the shredded carrots, oil, drained pineapple, and eggs. Use a hand mixer on medium speed for 2 minutes until fully incorporated.
  3 cups finely shredded carrots | 1 pound bag of carrots

  1 cup vegetable oil | 215g

  14 ounce can of crushed pineapple drained | ~205g

  4 eggs
• Fold in mix-ins (if using): Gently stir in chopped nuts and/or raisins if you’d like.
  3/4 cup total nuts and/or raisins (optional)
• Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 55-60 minutes, or until the center is set, the cake is no longer jiggly, and it bounces back slightly when touched. The baking time can vary depending on the size of your pans, so keep an eye on your cake. I tend to fill my pans a bit more for thicker layers, which means longer baking time. If you’re using three pans, the baking time will be shorter, so start checking for doneness a little earlier. Since oven temperatures can vary, I recommend using a toothpick to check for doneness – insert it into the center of the cake, and if it comes out clean or with just a few moist crumbs, the cake is ready.
• Cool the cakes: Let the cakes cool in the pans for about 15-20 minutes, or until the sides of the cakes begin to pull away from the pans. Carefully remove the cakes from the pans and transfer them to a cooling rack. Be sure to let the cake layers cool completely before frosting them to ensure the frosting doesn’t melt.

Make the Frosting

• Beat the cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and butter together at medium speed until smooth and creamy, for about 2 minutes.
  8 ounce cream cheese | softened to room temperature (1 block, 226g)

  1/2 cup butter | softened to room temperature (1 stick, 113g)
• Scrape down the bowl and add vanilla and salt: Use a spatula to scrape down the sides of the bowl, then add the vanilla extract and pinch of salt. Mix briefly until combined.
  2 teaspoons vanilla extract

  Pinch of salt
• Gradually add powdered sugar: With the mixer on low speed, slowly add the powdered sugar, one cup at a time, to avoid a mess.
  4 cups powdered sugar | 480g
• Whip until fluffy: After adding all the powdered sugar, increase the mixer speed to medium-high and beat the frosting for 2–3 minutes until it’s light, fluffy, and fully combined. Be sure to pause at least once to scrape down the sides of the bowl for even mixing.

Assemble the Cake

• Prepare your base: Place a cake board or a large plate on your work surface. Add a small dab of frosting in the center. This acts as glue to keep the cake in place.
• Layer the cake: Place the first cake layer on top of the frosting. Spread an even layer of frosting over the top. This will be the filling between the layers, so aim for a balanced thickness – not too thin, but not overly thick.
• Add the next layer: Gently place the second cake layer on top. If making a two layer cake, place this layer upside down so the flat bottom creates a smooth, even top.
• Apply a crumb coat: Spread a thin layer of frosting over the top and sides of the cake. This seals in crumbs and helps fill any gaps between the layers. Focus on smoothing the frosting around the middle and edges to build up straight, even sides. It may not look perfect yet, but don’t worry—this is just the base layer. Save enough frosting for the final coat.
• Chill the cake: Place the cake in the refrigerator for at least 30 minutes to allow the crumb coat to set. This step helps prevent the layers from sliding when applying the final frosting.
• Final frosting layer: Use the remaining frosting to coat the outside of the cake. Smooth it with a bench scraper for a clean finish, or use a knife or spoon to create texture. For this cake, I used a spoon to create a swirl design for a more rustic look.
• Decorate: Top the cake with a ring of chopped walnuts or your favorite garnish to add a finishing touch.
• Store the cake: Store the cake in the refrigerator. Once cut, cover the cake by pressing plastic wrap up against the cut and exposed portion of the cake. This will prevent it from drying out.