🥕 Moist & Classic Carrot Cake Recipe (With Cream Cheese Frosting)

Carrot cake is a timeless dessert that’s rich, moist, and infused with warm spices. Made with freshly grated carrots, crushed pineapple, and a touch of cinnamon, this cake is not only flavorful but also irresistibly soft. Topped with a luscious cream cheese frosting, it's perfect for birthdays, holidays, potlucks, or just a sweet weekend indulgence.

In this guide, you’ll learn how to make the best carrot cake from scratch with step-by-step instructions, expert tips, and tasty variations. Whether you’re a seasoned baker or a beginner, this recipe will become your go-to for making the perfect carrot cake every time.

🛒 Ingredients

For the Carrot Cake (Makes 2 layers – 9-inch round pans):

All-purpose flour – 2 ½ cups (310g)
Baking soda – 2 teaspoons
Baking powder – 1 ½ teaspoons
Salt – ½ teaspoon
Ground cinnamon – 2 teaspoons
Ground nutmeg – ¼ teaspoon
Ground ginger (optional) – ¼ teaspoon
Granulated sugar – 1 cup (200g)
Brown sugar (light or dark) – 1 cup (200g)
Vegetable oil (or canola oil) – 1 cup (240ml)
Unsweetened applesauce – ½ cup (120g)
Eggs – 4 large
Vanilla extract – 2 teaspoons
Fresh carrots (finely grated) – 3 cups packed (about 300g)
Crushed pineapple (drained) – ½ cup (120g)
Chopped walnuts or pecans – ¾ cup (optional)
Raisins – ½ cup (optional)

For the Cream Cheese Frosting:

Cream cheese (room temperature) – 16 oz (450g)
Unsalted butter (room temperature) – ½ cup (1 stick)
Powdered sugar – 4 cups (480g), sifted
Vanilla extract – 1 ½ teaspoons
Pinch of salt – optional, to balance sweetness

👩‍🍳 Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).
Grease and line two 9-inch round cake pans with parchment paper. Dust with flour and tap out excess.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

Flour
Baking soda
Baking powder
Salt
Cinnamon
Nutmeg
Ginger

Set aside.

Step 3: Mix the Wet Ingredients

In another large bowl, beat together:

Granulated sugar
Brown sugar
Oil
Applesauce
Eggs
Vanilla extract

Whisk until smooth and fully combined.

Step 4: Combine Wet and Dry

Slowly add the dry ingredients into the wet mixture.
Stir until just combined. Do not overmix.

Step 5: Fold in Carrots and Add-ins

Gently fold in grated carrots and pineapple.
If using, add chopped nuts and raisins.

Step 6: Bake

Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

🧁 Make the Cream Cheese Frosting

In a large bowl, beat softened cream cheese and butter until smooth and creamy (about 2–3 minutes).
Add sifted powdered sugar, 1 cup at a time, beating well after each addition.
Mix in vanilla and a pinch of salt.
Beat until fluffy and smooth (another 2–3 minutes). Chill for 15–20 minutes for easier spreading.

🎂 Assembling the Cake

Level the cakes using a serrated knife, if needed.
Place the first layer on a cake stand. Spread a generous layer of frosting on top.
Add the second cake layer. Frost the top and sides evenly.
Garnish with chopped nuts or carrot ribbons (optional).
Chill the frosted cake for 30 minutes before slicing for neater cuts.

📝 Tips for Success

Use fresh carrots: Pre-shredded carrots are too dry and thick; grate fresh carrots for the best texture.
Don’t overmix the batter: Overmixing can make the cake dense. Mix until just combined.
Use room-temperature ingredients: Especially for eggs, butter, and cream cheese to ensure even mixing.
Drain the pineapple: Too much moisture can make the cake soggy.
Add-ins are optional: Customize with coconut, nuts, or dried fruits.

🥣 Variations

Vegan Carrot Cake: Use flax eggs, dairy-free cream cheese, and vegan butter. Replace honey with maple syrup if used.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Carrot Cake Cupcakes: Bake at 350°F for 18–22 minutes in cupcake liners.
Layered Carrot Cake with Coconut: Add ½ cup shredded coconut to the batter and top with toasted coconut flakes.

🍽️ Serving Suggestions

Best served chilled or at room temperature.
Perfect for Easter, Thanksgiving, birthdays, or a cozy weekend dessert.
Pair with a hot cup of tea, coffee, or chai.

❄️ Storage & Make-Ahead

Room Temperature:

Unfrosted carrot cake can be stored in an airtight container for 1 day.

Refrigerator:

Frosted carrot cake stays fresh for 4–5 days in the fridge.
Cover well with plastic wrap or store in a covered cake container.

Freezer:

Freeze unfrosted layers wrapped tightly in plastic and foil for up to 3 months.
Thaw overnight in the refrigerator before frosting.

🔍 Nutrition (Per Slice – approx. 12 servings)

Component	Amount
Calories	470 kcal
Total Fat	24g
Saturated Fat	8g
Carbohydrates	58g
Sugar	38g
Protein	5g
Fiber	2g

Note: Nutrition will vary based on frosting and additional toppings.

🌟 Why This Carrot Cake Works

Ultra-moist texture: Thanks to applesauce, oil, and pineapple.
Balanced sweetness: Not overly sugary, so the spices and carrots shine.
Crowd-pleaser: Even carrot skeptics love it.
Versatile: Works as a loaf, cupcake, or layer cake.

📸 Suggested Images (for blog use)

Sliced carrot cake on a dessert plate with frosting swirls.
Mixing bowl with grated carrots and spices.
Frosting being spread with a spatula.
Topped cake with decorative nuts or carrot shavings.