Description
This moist homemade carrot cake recipe features freshly grated carrots, warm spices, and optional crunchy nuts or sweet pineapple for extra flavor and texture. Topped with an easy, creamy, and tangy cream cheese frosting, this classic dessert is perfect for any occasion. Using vegetable oil keeps the cake tender and ensures maximum moisture.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- 1 ½ cups (300g) brown sugar, packed (light brown preferred)
- 1 cup (240ml) vegetable oil (can substitute with melted coconut oil)
- 3 large eggs, room temperature
- 2 cups (about 3–4 medium) grated carrots (freshly grated)
- 1 teaspoon vanilla extract
- ½ cup (60g) chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional)
Cream Cheese Frosting
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease your baking pan(s) with butter or non-stick spray, then line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the brown sugar with vegetable oil until smooth. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to incorporate.
- Fold in Carrots and Add-ins: Gently fold in the freshly grated carrots, chopped nuts, and crushed pineapple if using, being careful not to overmix to maintain texture.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredient mixture to the wet ingredients, folding gently until just incorporated. The batter should be thick and sticky.
- Bake the Cake: Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake for 40-45 minutes if using a 9×13 inch pan, or 30-35 minutes for two 8-inch pans. Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack. Let it cool completely, which usually takes about 1 hour.
- Prepare the Cream Cheese Frosting: Using a mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and beat until light and fluffy. Mix in vanilla extract and a pinch of salt to balance the sweetness.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. For a firmer frosting, chill the cake in the fridge for 30 minutes before serving.
Notes
- Grate carrots finely for the best texture in your cake.
- Using oil instead of butter helps keep the cake moist for longer.
- Ensure eggs and dairy are at room temperature to help with smooth mixing.
- Avoid overbaking to prevent the cake from drying out.
- Chill the frosting if it becomes too soft before spreading to make application easier.
- Squeeze excess moisture from grated carrots slightly, but keep some moisture to maintain tenderness in the cake.
Keywords: carrot cake, cream cheese frosting, homemade carrot cake, moist carrot cake, easy carrot cake, baking dessert, classic cake